Earth to Veg (previously Real Ordinary Food) is all about making international recipes accessible to the vegan home cook. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.
This vegan cream of asparagus soup is light, creamy, and delicately flavoured.
This Chocolate Matcha Protein Shake is a powerful mix of chocolate milk, pumpkin seed butter, protein powder, and matcha powder.
Vegetable marrow soup is a classic British soup recipe made with zucchini’s bigger cousin.
Start your new year right with this collection of healthy vegan recipes.
These fiery Korean spicy glass noodles are drenched in the legendary Samyang Buldak Hot Chicken Flavour Sauce.
Roasted pumpkin seed butter is an allergen-free alternative to nut butter.
These easy one-pot vegan meals make it easy to cook at home.
Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup.
This vegan spinach artichoke dip may be dairy free, but it doesn’t sacrifice creaminess or flavour.
Make adzuki bean paste in the Instant Pot or stove with only sugar and beans.
Plant-based full English breakfast done right! This is your guide to cooking an authentic vegan fry up: it’s full of sausage, eggs, mushrooms, beans, and more.
Yubuchobap are Korean fried bean curd pockets stuffed with sushi rice, basically the Korean version of inari.
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers.
Rich and nutty roasted sesame paste (also known as sesame butter) is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang.
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake).