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Vegan Summer Bowl

Now this is a vegan summer bowl you’ll want to dig into over and over again!



Scrambled Tofu

  • Begin by draining the tofu then mash with a fork (but leave big chunks.) In a bowl, combine the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder. Add the milk and whisk to combine.

  • Add the vegan butter to a frying pan, heat until hot, add the tofu and fry until lightly browned (don't break it up too much!) Pour in the sauce and fold. Fry until you've achieved desired consistency, serve on top of toast with tomatoes and avocado or as a side with a vegan fry up!

Beetroot Hummus

  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini. Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Garlic Mushrooms

  • Heat the oil in a frying pan, add the garlic and stir for a minute. Add the mushrooms and garlic powder and fry until the mushrooms are just browned. Season with salt and pepper, sprinkle vinegar on top and cook until most of the liquid has evaporated.

Red Cabbage

  • Melt the butter in a pan, add the thinly sliced cabbage and mix until wilted (around 5 minutes). Season with sugar and vinegar and bring to a simmer. Cover and simmer until tender and season with salt and pepper to serve.


  • In a pan, heat the oil, sauté the garlic and chili until the garlic begins to brown. Add the kale and toss to coat in oil, cover and sauté for 5 minutes. Season with salt and pepper and cook until the moisture has evaporated.

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