Gluten free vegan recipes
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Mild chickpea, carrot & pepper curry
Butternut, sweet potato & cauliflower pilaf
Roasted Romano peppers with puy lentils
The Happy Pear's vegan lasagne with basil cashew cream & celeriac
Roast pepper & bean salad
Tomato & Kashmiri chilli chutney
Radish & cucumber salad
Chinese leaf, potato & beans sabji
Cucumber quick pickles with garlic chilli oil
Medley of spring vegetables
Coconut & cauliflower curry
Fried cauliflower with olive and tomato dressing
Spiced rhubarb & star anise sauce
Aubergine peanut butter curry
Pear, chicory and walnut salad
Chilli-chocolate tiffin bites
Avocado with smoky tomato-tamarind relish
Fauxjito
Roast baby parsnips with lemon & pomegranate
Boxing Day potato salad
Jewelled pomegranate salsa
Zucchini trifolati
Almond gazpacho with courgette & avocado tartare
Tofu noodle salad
Sweetcorn with chilli, herbs & lime
Pepper ketchup
Teriyaki tofu lettuce cups
The Happy Pear's pickled fennel, grapefruit & courgette salad with seeds & gomasio
The Happy Pear's potato salad with pickled onion
Blueberry, mango, lime & mint salad
Blueberry & elderflower jam
Radish & cucumber salad with mint, lime & toasted cumin seeds
Coconut & mango panna cotta
The Happy Pear's vegan lasagne with cashew cream & celeriac
Mary Gwynn's classic Seville orange marmalade
Black bean & sweet potato chilli
Winter salad with zhoug dressing
Stir-fried tofu with date & ginger sauce
Aubergine stew with butter bean purée
Pumpkin cheesecake
Apple jelly
Golden onion and green lentil salad
Smoky spiced tomato and aubergine chutney
Pink grapefruit and bay marmalade
Almond and brown rice horchata
Potato & corn salad with avocado dressing
Rainbow tofu bowl
Rich Harris's Chickpeas with cavolo nero, rosemary and chilli
Keralan green bean curry
Garlic mushroom stuffed peppers
Chilled pea & coconut soup
Cardamom, coconut & mango jasmine rice pudding
Artichoke & olive rösti
Celeriac and roasted garlic soup with chives and pine nuts