Seasonal plant-based recipes, reviews and kitchen know-how
A practical winter test of supermarket vegan sausages, judged on browning, texture, seasoning and how they behave next to mash, onions and gravy. Not every plant-based banger is built for the same job, so we split the verdict by the tea you are actually making.
A practical guide to building deeper, savoury flavour into vegan winter cooking with Marmite, miso, nutritional yeast, dried mushrooms, soy and seaweed. It explains what each brings to the pot, sensible starting ratios, and how to use them in gravy, stews, beans and toast toppings without letting any one ingredient take over.
We put eleven vegan pigs in blankets through the same oven, the same tray and the same unforgiving scrutiny — then ate the leftovers cold, because that's what actually happens on Boxing Day. Here's what crisps, what collapses and what deserves the space next to the roasties.
We put olive oil, rapeseed, coconut oil, vegan butter and more through a home-oven Sunday test, judging crispness, colour, flavour and reliability. The result? Rapeseed is the dependable all-rounder, with clear picks for budget cooks and special occasions.
Celeriac is the scruffy, celery-scented root that too often gets left in the veg box while parsnips take the glory. Here’s how to pick it, store it, roast it properly and turn it into three properly British vegan winter plates.
Beans on toast is Britain's most quietly vegan dinner, and it is about time we treated it with a bit more respect. We put the tins through their paces, argued over butter, and ranked when this cheap, fast classic is a snack, a lunch, or a proper plate of tea.
Stuffing is not a side dish. It is the bit that makes a plant-based roast feel generous, savoury and properly celebratory. Here are ten vegan stuffings worth making space for in 2026, with the texture, moisture and freezer notes that actually matter.
A plant-based afternoon tea should feel like a proper treat, not a polite apology. Here’s how to build the tiers, test the supermarket shortcuts and time the whole thing so you’re sitting down with everyone else.
Swede is cheap, sturdy and quietly brilliant in plant-based winter cooking. Here’s how to choose and store it, plus three lively ways to cook it beyond the usual mash.
The jacket potato has been sidelined as a sad canteen fallback, and that is a crying shame. With a properly crisp skin, a fluffy middle and a topping bar built from cheap winter staples, it might just be the best vegan lunch in Britain. Here is the case for giving the spud another go.
Stir-Up Sunday lands on 22 November in 2026, and there is no reason the family cake ritual needs eggs or butter to feel proper. Here is a dependable plant-based formula, a feeding routine that fits real life, and a few sensible shortcuts if the calendar has run away with you.
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.
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.