Tofu Dupiaza Vegan Curry


A simple and spicy vegan curry that is sure to please! 


If you are finding yourself busy during the week, the last thing you want to do is fumble around with dinner for hours. So go ahead and give this a try! 

This curry is quick and simple and will definitely take less than 30 minutes to prepare. 

Not to mention that with the ease of cooking everything in one pot, clean up will be an absolute breeze! 

All you need to do is serve along side some rice and pre-prepared naan bread (or homemade if you have a little extra time to spare) and enjoy! 



  • 2 onions chopped
  • 2 garlic cloves sliced
  • 1 inch of ginger chopped
  • 1 block of firm tofu cubed
  • Spices:
    • 1 tsp Cumin
    • 1 tsp Ground coriander 
    • ½ tsp Turmeric
    • 1 ½  tsp Chilli
    • 1 tsp Garam Masala 
  • 1 can chopped tomatoes
  • 1 cup / 250ml veg stock
  • Handful fresh coriander chopped



  1. Saute the chopped onion on a medium heat for 5-10mins 
  2. Add the garlic and ginger and cook for another 2-3 minutes 
  3. Add the spices cook for a further 30 seconds 
  4. Add the chopped tomatoes and stock
  5. Add the tofu and stir into the curry
  6. Cook for 10-15 mins until it has reduced and thickened
  7. Stir in the garam masala and chopped coriander 
  8. Serve with rice and bread

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    Roasted Cauliflower Red Lentil Dahl


    Are you looking for a delicious vegan dinner, that you will want to make over and over again?

    Well look no further, our Roasted Cauliflower Red Lentil Dhal ticks all the boxes.

    The dhal has deep rich umami flavors, the roasted cauliflower brings the perfect spice combo and top it off with toasted cashews and a squeeze of lime and boom there it is!

    Tasty, Whole-food, Vegan Goodness!


    Roasted Cauliflower

    1 Large Cauliflower

    1 tsp Cumin Seeds 

    1 tsp Mustard Seeds

    ½ tsp Turmeric

    ½ tsp Cumin Powder

    Salt & Pepper

    1 tbsp Oil


    Lentil Dhal

    200g Red Lentils

    1 Red Onion Diced

    2 Garlic Cloves Sliced

    1 Chili (2/3 if you want it hot)

    30g Fresh Coriander Chopped

    3cm Fresh Ginger Diced

    1 tsp Ground Coriander

    1 tbsp Garam Masala 

    1 tsp Turmeric

    2 tsp Ground Cumin

    400ml Vegetable Stock

    100g Spinach

    1tbsp Oil

    Handful of Cherry Tomatoes

    Handful of Cashews



    1. Preheat the oven to 200°C
    2. Chop the cauliflower into small florets
    3. Put the oil and the spices into a mixing bowl and mix with the cauliflower to fully coat. 
    4. Put the cauliflower into a baking tray and set aside.
    5. Prepare the veg for the dhal.
    6. Add the onion to the saucepan with oil and cook for a few mins to soften, then add the chilli, garlic, ginger and coriander and cook for a further 5mins.
    7. Add all the spices and cook for 30 seconds 
    8. Add the lentils and chopped tomatoes stir to combine, then add the coconut milk and stock. 
    9. Stir and let simmer for 20 mins, stirring occasionally to avoid sticking 
    10. At this time put the cauliflower in the oven for 20mins as well
    11. After 10mins, when it has thickened, put in the cherry tomatoes and spinach and cook for the last 10mins. Taste and season as desired.
    12. Toast the cashew nuts on a low heat in a saucepan. 
    13. Take the dhal off the heat and add the juice of half a lime.
    14. Take the cauliflower out of the oven.
    15. Dish up the dhal at the base and the cauliflower on top, then top with toasted cashews and a few coriander leaves.

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    Smoked Maple Butternut Squash Buddha Bowl

    Butternut Squash Buddha Bowl


    A vegan staple, the Buddha bowl – bursting with flavour, full of nutrients and best of all it is simple to make!

    The pairing of maple roasted butternut squash and balsamic beets is a match made in heaven!  


    1 Butternut squash

    2 Beetroot 

    Handful Spinach


    Tender stem Broccoli

    100g Couscous (50g per person)

    Handful Cherry tomatoes

    1cup Shredded Red cabbage

    Sunflower Seeds

    2 Tbsp Oil

    1 tsp balsamic vinegar

    1 tsp soy sauce

    1 Tbsp Maple syrup

    1 tsp Smoked paprika

    1 tsp Cayenne pepper

    Salt & Pepper



    1. Peel and dice the squash, add the squash and the oil to the bowl, toss to coat in oil then add the smoked paprika, cayenne pepper, maple syrup, salt and pepper and toss to coat.
    2. Put the squash in a baking tray into the oven at 220°C for 30mins
    3. Put the red cabbage into a saucepan with 1 Tbsp of red wine vinegar and cook until tender – add water if necessary
    4. Chop the beets into quarters and add the balsamic vinegar and soy sauce with a pinch of salt and pepper
    5. Prepare the couscous
    6. Steam the broccoli
    7. Add each part to a bowl with a dollop of hummus and a sprinkle of seeds


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    Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes


    VEGAN – Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes

    Like, share, and don’t forget to subscribe on YouTube for more tasty vegan recipes!


    1 large sweet potato
    250g rice
    1 tin of black beans
    1 large red onion
    2 garlic cloves
    1 chili
    20g breadcrumbs
    2 tbsp plain flour
    1 tsp cumin
    1 tsp smoked paprika
    ½ tsp cayenne pepper
    1 tsp black pepper
    A good pinch of salt
    – – – – – – – – – – – – – – – – – – –
    Burger buns
    Vegan Mayo
    Chipotle paste


    1. Prepare the rice

    2. Cube and bake the sweet potato until soft, about 30mins at 180°C.

    3. Dice the onion, slice the chili and garlic and fry until soft.

    4. Add the cooked sweet potato, rice, and the onion, garlic, chili mixture to the food processor, along with the spices and flour and blitz until it has combined into a thick paste.

    5. Form the burger patties ready to fry.

    6. Add oil to a pan on a medium to high heat and fry the burgers for 3-4 minutes and then flip for the same on the other side – you should get a nice browning on these.

    7. Slice your buns and grill them, to get a good crunch, and then build up your burger however you like we used spinach, tomatoes, jalapeños, avocado, chipotle mayo (make it with chipotle paste and vegan mayo) and served with a side of chips.



    Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes



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    Quick No-Fuss Vegan Pizza Idea


    This is our go-to dish when we are at the tail end of our week and we want to get rid of the last remaining vegetables in the fridge, ensuring they don’t go to waste.

    Also, who doesn’t love a pizza! This one is so quick and simple, it’s about 5 minutes of prep time and 20 minutes in the oven. No need to worry about making that perfect pizza dough or executing a perfect sauce. We promise this will satisfy your pizza cravings and it is far cheaper and healthier than a trip to Pizza-Hut or Dominos.

    3 TBSP Tomato Paste
    1 TBSP Balsamic Vinegar
    Salt & Pepper

    1 Vegan Puff Pastry (They are typically vegan from what I have found)

    Any toppings you like!

    We used vegan cheese, courgette, mushroom, sundried tomato, peppers, jalapenos and red onion

    1. Preheat the Oven to 180C or 350F (pre-heat your pizza pan too, this will help cook the pastry)

    2. Mix the tomato paste with the balsamic vinegar and add a touch of salt and pepper for your sauce

    3. Unroll your puff pastry and assemble your pizza as seen in the video

    4. Bake for approximately 20 minutes, checking part way through

    5. Top with Peanut Butter & Jelly (Jam) spreading evenly across.


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    Ooey Gooey Vegan Peanut Butter & Jelly Brownies

    We spend a lot of time going on about the importance of a good diet that consists of a diverse range of plant-based whole foods. However, for a lot of us, the best way to maintain good and solid healthy habits is by giving ourselves a little time away to indulge.?

    Think of it as a reward-based strategy, you worked hard all week and now you deserve a little treat. We aren?t talking about weekend benders or full-on cheat days, but a meal where we set aside our macros and our meal plan calculations and just enjoy whatever it is that we have been craving is okay within reason, in fact, we encourage it.?

    So, this Friday or Saturday take a few minutes and whip yourself up a batch of these delicious vegan brownies. Careful though, this recipe makes a whole lot of these plant-based treats so you plan how you are going to distribute these to family and friends in advance or maybe even your boss (they are so good you might just get an extra day out of the office with this bribe).?

    Enjoy friends and don?t forget to drop us a comment letting us know how you got on with our Peanut and Butter Jelly Vegan Brownies.




    4 TBSP Ground Flaxseed
    1/2 Cup Cold Water
    1/2 Cup Melted Vegan Butter
    1 Cup White Sugar
    1 Cup Brown Sugar
    1 tsp Vanilla Extract
    1 Cup Plain Flour
    1 Cup Cocoa Powder
    1/2 tsp Salt
    1 TBSP Baking Soda
    1/2 Cup Peanut Butter (Crunchy) – We like a lot, you can probably tone this down
    3 TBSP Jam ?? or Jelly ??


    1. Prepare the flax egg by combining the flaxseed with the cold water. Let rest to thicken.

    2. Mix the sugar and melted butter together, then add the flax egg and vanilla. Stir.

    3. Add cocoa powder, flour, salt, and baking powder. Fold in being sure not to over mix.

    4. Add 1/2 the mixture to a lined baking tray.

    5. Top with Peanut Butter & Jelly (Jam) spreading evenly across.

    6. Top with the remaining batter.

    7. Bake for 30 minutes at 180?C or 350?F

    8. Remove and let cool for approximately 15 minutes prior to serving.

    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel.

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