Seasonal plant-based recipes, reviews and kitchen know-how
We blind-tasted supermarket own-brand and barista plant milks in a proper British brew to see which ones curdle, which ones scum up, and which ones still let the tea taste like tea. Oat came out fighting, soy held its own, and coconut was asked to leave the mug.
Christmas Day should feel like hosting, not a military operation. Here’s our practical November plan for using the freezer as a quiet ally — from batch-cooked bases and make-ahead sides to labelling systems that keep a mixed household calm.
We stripped the packaging from six supermarket vegan Christmas sandwiches, tasted them cold and judged them on festive flavour, texture, structural integrity and value. Some earned their seasonal premium; others collapsed before the first coffee break.
A test-kitchen guide to egg-free Yorkshire puddings that actually climb, with a reliable base batter, fixes for flat discs and soggy bottoms, and handy variations for Sunday roasts and toad-in-the-hole.
We bought six vegan steak bakes from high-street bakeries and supermarket counters, hid the packaging and ate them warm on a grim November afternoon. Here’s what deserved a second bite — and how to reheat the leftovers without a soggy bottom.
A Friday chippy tea is one of Britain's great equalisers, and it doesn't need cod to work. This is our tested route to a proper plant-based supper: crisp chips, cold-beer batter, banana blossom or tofu, mushy peas and a curry sauce that tastes like the real thing.
A £30 winter pantry will not stock a whole kitchen, but it can build a shelf that earns its space. Here are the tins, grains, sauces and freezer allies that turn dark British nights into comforting vegan dinners without daily shops.
We put a dozen vegan bacon options through a proper British fry-up test, judging crispness, flavour, texture and value. From frozen pea-protein rashers to smoked seitan, here is what actually earns its place beside the fried egg in 2026.
The flapjack has been quietly vegan-friendly for decades, and it is time we noticed. Here is a dependable base formula, four flavour routes, the texture traps to avoid and a look at the shop-bought oat slices worth putting in your basket.
When the light drains by four o'clock, a proper steamed pudding earns its place. This guide walks through six vegan-friendly British classics, from treacle sponge to sticky toffee, with practical notes on suet, egg replacers, steaming kit and making ahead.
Nut roast has had a bad press for too long. For 2026, here are nine plant-based Christmas centrepieces that deserve the good plates, with UK ingredients, make-ahead timings and calm advice for feeding a mixed table.
We blind-tasted ten supermarket vegan and free-from mince pies for 2026, scoring pastry, filling, booze, sweetness and value. Here is what deserves a second box, what to freeze, and how to serve them without a festive meltdown.
British-grown fava beans, carlin peas and marrowfat peas are cheap, filling and made for winter cooking. Here is where to buy them, how to soak and cook them, and three simple recipes to get started.
We tasted twelve plant-based gravies from UK supermarkets ahead of Christmas 2026, from budget granules to chilled onion cartons. Here is what thickened, what impressed and what needed rescuing.
Brussels sprouts deserve more than a grudging scoop on Christmas Day. Here are ten upbeat, waste-conscious ways to cook them this November, from miso roasting and hazelnut slaw to a creamy gratin and a quick fridge pickle — all completely meat-free.
Vegan cheese has grown up, but the chiller aisle is still a maze. This practical 2026 guide compares supermarket own-brand and big-name vegan cheeses on melting, grating, slicing and value per 100g, with clear best buys for toasties, pizza and cheeseboards.