All recipes

filled with vegan béchamel sauce and plum tomatoes

served with oven roasted vegetables

with fresh coleslaw and gomasio

with cauliflower, carrot and coconut cream

with a variety of seasonal vegetables

with vegetables of the season

whole-grain pasta with sun dried tomatoes, tofu and olives

with seasonal vegetables and textured soy

served with a fresh tomato and basil sauce

with a fresh tomato fondue sauce

with red beans and cayenne pepper

with a vegan béchamel sauce

with carrot, scallions, zucchini, radishes and tofu

with zucchini, spring onion and pumpkin

with roasted pumpkin, spring onion and mozzarella

topped with a creamy sauce of spinach and mushrooms

with oven-roasted pumpkin, sweet potato, mint and almonds

with arborio rice and white- and dried mushrooms