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When it comes to a vegan diet, it’s much more than leafy greens and seeds. Although the plant-based revolution is growing, we understand it can be tricky to keep meals varied and filled with a balance of the right nutrients.

To get you on your way, Food and Lifestyle Blogger, Sisley White has created three vegan recipes which can be easily incorporated into you and your families’ meal-plan.

Spiced Chickpea Filled
Baked Potato

This recipe is super simple to make and full of flavour. If you don’t have the same spices then play about with what you have in your cupboard. Adding dried oregano or rosemary is a great way to give this recipe a Mediterranean taste.

Serves 2

What you’ll need

2 baking potatoes (cook your preferred way)
1 red onion (save a little for garnishing)
2 cloves of garlic
1 tablespoon of cumin seeds
1 teaspoon of paprika
1 chilli (optional)
1 tin of chickpeas in water (drain the water before cooking)
1 tin of tomatoes
Salt and pepper to taste
100g cherry tomatoes
Fresh coriander


  1. Whilst the potatoes are baking in the oven, in a pan, soften the red onion and garlic on a low heat with a little olive oil
  2. Stir in the cumin seeds. For some extra heat, also pop in your chilli here
  3. Add in the chickpeas and tin of tomatoes and stir
  4. Mix in the salt and pepper
  5. When the baked potatoes are nearly done, add the cherry tomatoes to the mix. This will allow them to keep their shape but warm up
  6. Carefully half the potatoes and spoon the spiced tomato chickpea mix on top
  7. Garnish with a few slices of red onion and fresh coriander
  8. Serve and enjoy

To switch up the recipe, try swapping the baked potato for a sweet potato.

Lemon and Garlic Asparagus

Asparagus tastes great and can be cooked in many ways making it so versatile. For this dish, I cook the ingredients on a low heat in a frying pan lined with a layer of greaseproof paper. The greaseproof paper helps seal in the flavours as you scrunch it around the asparagus so it cooks and slightly steams.

Serves 2

What you’ll need

250g asparagus
1 lemon
2 cloves of garlic
2 tbsp olive oil or vegan butter if you have it


  1. Line a large piece of greaseproof paper in the bottom of a frying pan
  2. Lay the asparagus in top of the greaseproof paper
  3. Chop up the garlic and add to the pan
  4. Slice the lemon and squeeze over the asparagus
  5. Add a few small chunks of the olive oil or vegan butter
  6. Scrunch the paper around the ingredients, making a little bag for it all to sit in. If it unravels slightly, don’t worry
  7. Cook on a medium to low heat for about 15 minutes until cooked all the way through, turning it throughout to ensure it cooks evenly
  8. Serve and enjoy

Apple and Blackberry Galette

A simple dessert with show-stopper looks. The bonus is that it only takes a few ingredients to make. The jam glaze on the apples is definitely a step not to be missed!

What you’ll need

Shortcrust pastry (Jus Rol ready rolled sheets are vegan)
2 apples – I used Royal Gala
2 tbsp maple syrup
Half a teaspoon of cinnamon
Half a teaspoon of mixed spice
100g blackberries
Granulated sugar
1 tablespoon of jam
1 tablespoon of water


  1. Preheat the oven to 160ºC fan / 180ºc
  2. With the pastry at room temperature, unroll and place on a baking tray
  3. Core and slice the apples and place in a bowl with the maple syrup, cinnamon and mixed spice. Give it a good stir
  4. Place the apple, maple syrup and spice mix over the pastry leaving 2 inches around the edge
  5. Fold the pastry at the side to make a case
  6. Sprinkle with granulated sugar and bake for 25-30 minutes until golden brown
  7. While it’s cooking, mix together the jam and water. When the galette is cooked, remove from the oven and using a pastry brush, brush the jam mix over the apples
  8. Serve and enjoy hot

Sisley White

Food & Lifestyle Blogger based in Wimbledon

For more recipes from Sisley, be sure to check out her blog to find everything from vegetarian and meat eats to dairy dishes and delicious drinks.