Canapés
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Beetroot Sushi Rolls and Balls
Cook School
Sushi looks impressive and yet once you’ve discovered how easy it is to make, you’ll be making it on repeat!
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Cauliflower Buffalo Wings and Ranch Dip
Stem & Glory
You’ll be amazed how you can quickly transform a simple cauliflower head into spicy, tangy Buffalo Wings – perfect served with this deliciously creamy Ranch Dip.
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Peking Jackfruit Pancakes
Sasha Gill
Dressed with fruity hoisin sauce and paired with fresh slivers of spring onion for crunch, these Peking Jackfruit Pancakes are fun to assemble and eat!
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Baked Chickpea Sticks
Farmacy
A great source of plant-based iron, Farmacy’s Baked Chickpea Sticks are fun to eat and great to share – perfect as party food or a pre-dinner snack.
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Jerked Jackfruit Tacos with Grilled Pineapple
Matthew Prescott
This recipe offers a real culinary mashup of ingredients – tropical fruit with Caribbean meat spices in a Mexican tortilla.
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Smoky Seitan Kebabs with Peanut Sauce
Matthew Prescott
This smoky kebab recipe brings a twist on a classic dish by using homemade seitan – perfect topped with peanut sauce and served with fresh lime and herbs!
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Chestnut and Mushroom Rolls
Gabriella Manchester
A great party snack, these vegan Mushroom and Chestnut Rolls are best served at room temperature, with a little mustard to dip into, and with a glass of something cold and fizzy!
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Five-Spice Smoked Tofu Nuggets with Satay Dressing
Elly Pear
These vegan nuggets are ridiculously delicious, great on the end of skewers and dipped into the satay sauce as party food!
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Spicy Apricot Koftas
Rachel Demuth
Easy to eat in little gem leaf boats, these koftas have been given a Middle Eastern twist – spicy with sweet undertones.
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