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Recipes > Ingredients > Vegetarian

Smashed raspberry and almond butter vegan French Toast; photography: Nassima Rothacker

Make Bettina Campolucci Bordi's vegan French toast

Hugh Fearnley-Whittingstall's red cabbage and cashew biryani; photography © Simon Wheeler

Make Hugh Fearnley-Whittingstall's red cabbage and cashew biryani

Mildreds vegan espresso crème caramel. Photography by Matt Russell

Make Mildreds' vegan espresso crème caramels

Make the Everyday Korean's focaccia with fried kimchi; photography by Leela Cyd

Make the Everyday Korean's focaccia with fried kimchi

Make Healthyish's quick-pickled red onions; photograph by Linda Pugliese

Make Healthyish's quick-pickled red onions

Make Gill Meller’s roasted roots; Photograph by Chris Terry

Make Gill Meller’s roasted roots

Make Hampstead Kitchen's labneh balls; Photography by Charlotte Hu

Make Hampstead Kitchen's labneh yoghurt cheese balls

Make Gabrielle Langholtz's red flannel hash

Make Gabrielle Langholtz's red flannel hash

Bäco's creamy romanesco soup with grapefruit, nigella, and fresh horseradish; photography by Dylan + Jeni

Make Bäco's romanesco soup with grapefruit, nigella and horseradish

Make Le Bab's paneer kebab with beetroot purée, pickled chard and crispy shallot rings

Make Le Bab's BBQ paneer kebab

Riverford’s roast squash and black bean veggie chilli

Riverford’s squash and black bean chilli