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This vegan dish turns the humble carrot into the star of the show. Combined with flavours of coconut, lime and a kick from chili oil, this warming meal makes a lovely weeknight dinner.
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Grazing boards can easily swap out meats and cheese for vegan and vegetarian-based alternatives.
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Mango and avocado are the perfect combination and the chilli lime dressing adds a zesty kick. This is a really refreshing salad and works well with flaked salmon or halloumi too.
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Entertaining a crowd this weekend? Our Vegan Caesar Salad is full of crunch and flavour. Vegan Caesar Salad Recipe Serves 8 […]
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These Date and Cashew Self-Saucing Puddings are a twist on the old classic. This Self-Saucing Puddings recipe adds a nutty […]
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