While lentils are cooking, prepare a large mixing bowl and add bread crumbs and oat flour. Stir well and set aside.

In a large pan add olive oil, diced carrot, onion, and pepper. Cook on medium to low heat for about 5 minutes. When done, transfer it in the bowl with the dry ingredients (bread crumbs and lentils). Stir everything well and set aside. 

When lentils are cooked, transfer 2/3 cooked lentils to the food processor and process several times until it becomes a puree. Then add the puree and 1/3 of the lentils that were not processed, to the bowl with the rest of the ingredients. Add a soy sauce, and stir until everything is combined. Use your hands to form patties. This mixture will give you 7 large patties (about 3 inches).

Burger patties can be fried with a little olive oil for 2-3 minutes each side, or baked for about 15 minutes. Choose which option suits you the best. We pan-fried ours.

Serve and enjoy!

Heat olive oil in a 10-inch cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft; about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook another 2 minutes.

Add the can of tomatoes and freshly chopped basil. Bring to a slow boil while stirring. Reduce heat to medium-low and let the tomato sauce simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up slightly.

Arrange the sliced veggies on top of the sauce in an alternating pattern such as eggplant, tomato, zucchini. Start with the outer ring of the pan and work your way towards the centre. Drizzle some olive oil over the veggies and season with salt and pepper.

Cover the skillet with tinfoil and place in the oven to bake for 30 minutes. After 30 minutes, remove the tinfoil and bake for another 15 minutes. Serve hot.

Mix the flax with the hot water, set aside in a shallow dish.

Rinse and pat dry the tofu. Cut tofu into desired shape (I used rectangles). Dip the tofu into the flax mixture. Then dip the tofu into the rinds, pressing firmly.

Spray with a generous amount of oil (I used olive oil). Place in air fryer for 10 to 14 minutes. No need to flip them.

Place mixture into the fridge to chill overnight and serve in the morning. Or pour mixture over a small strainer filled with ice to chill and serve immediately. Enjoy!

Add all the remaining ingredients and simmer on low heat for 20 minutes.

Allow the sauce to cool down. Once the sauce has cooled down, place it in a blender and blend until smooth.

Once the mushrooms start turning golden-brown, reduce the heat to low and stir in the minced garlic. Sprinkle with a pinch of salt and pepper.

Pour in the wine and allow it to simmer until fully reduced, stirring frequently, about 6-7 minutes, or until the mushrooms are tender.

Once the mushrooms are cooked, remove from heat and garnish with chives and parsley.

Serve over cooked jasmine rice, if desired.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms and sauté for about 4-5 minutes, until soft and lightly browned.

Add the garlic and smoked paprika. Stir and cook until the garlic is fragrant, about 30 seconds.

Pour in the beer and stir to remove any brown bits stuck to the bottom of the pan. Simmer until most of the beer is evaporated, about 2-3 minutes.

Stir in the vegan cream and pasta water, taste, and season with sea salt and pepper.

Simmer for a few minutes, then stir in the cooked pasta. Use tongs to coat the spaghetti fully in the sauce.

Garnish with freshly chopped parsley and chili flakes, and serve immediately.

2. Make your flax egg by mixing one tablespoon of ground flax meal with two and a half tablespoons of water. Stir until combined and set aside in the fridge for 5 minutes while you prepare the rest of your ingredients*.

3. Add frozen blueberries, lemon juice and xanthan gum to a medium bowl and stir until combined. Set aside.

4. Add almond flour, coconut flour, Swerve, salt, cinnamon and pecans to a medium bowl and whisk until combined.

5. Add the coconut oil, vanilla extract and flax egg to the dry ingredients and mix well. The mixture should start to stick together and resemble a crumble.

6. Pour the frozen blueberries into the greased cast iron pan and spread evenly across the bottom. Layer the crumble mixture on top, spreading it evenly across the blueberries.

7. Place the cast iron pan in the oven and bake for 18 minutes. Switch the oven to broil and cook for another 2 minutes, or until the crumble has started to slightly brown on top.

8. Remove the pan from the oven and let cool. Serve slightly warm. Optional: top with vegan coconut whipped cream or vanilla ice cream!

Finely chop shallots and celery, mince the garlic.

Prepare the broth: bring the water to boil in a pot and then add the cube of vegetable broth with turmeric. Turn the heat to low.

Put olive oil in another pot, then once warm, add the shallots, celery and garlic and a pinch of salt. Cook until the shallots are translucent, then add the broccoli and the zucchini and cook for 3 minutes.

Add the broth to your veggies pot and bring to a boil. After 10 minutes, add the asparagus and the peas and cook for 10 more minutes. Switch off the stove but keep the pot on the heat.

Serve it with a mix of baby spinach, chopped parsley and basil, a pinch of pepper and 2 slices of toasted whole wheat bread.