Beautiful beetroot and black bean burger that you can customise with your favourite toppings.
This satisying and quick recipe comes from Made in Hackney ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen.
Fresh, tasty and ideal for using beans, peas or whatever other seasonal green vegetables are available!
This flavourful and warming Wellington is bursting with nutritious lentils, everyday veg and fragrant spices!
A plant-based take on the classic tuna sweetcorn sandwich filling from Made in Hackney ambassadors We Are So Vegan. When pressed with a fork the chickpeas create a tuna like texture - genius. Super tasty, easy to make and keeps our fish in the sea.
Sweet, spiced, crunchy, creamy...a pulse-based twist on a classic.
This easy one dish is a guaranteed crowd pleaser. This recipe by Made in Hackney chef Mark Breen from their Thrifty Feasts 2 recipe book.
A corn and bean one pot meal originating from the Kikuyu tribe of Kenya.
Dip into this creamy homemade hummus, perfect for sharing.
Nutritious and vibrant soup that is a warm hug in a bowl
A simple and healthy dish with a fiery kick of Indian spice.
Swapping out minced meat for lentils in this dish gives you a satisfying spag bol which is full of protein and lighter on the wallet.
A delicious stew with an Asian twist.
This hearty Italian soup is made with pasta and beans and great for batch cooking.
Red lentils cooked with burghul and caramelised onions, seasoned only with ground cinnamon and salt to enjoy the unique flavours of nature.
Perfect pumpkin and lentil winter warmer soup.
If you love a bean burger, you'll be delighted with this recipe - especially as it only takes a few minutes.
Warming spiced lentil dal topped with fresh coriander.
A protein-packed winter warmer with spices and root vegetables.
This recipe works both with pan fried chickpeas and with baked ones. They are the perfect topping for a salad.
Who doesn't love a good hearty burger? These plant-based patties are simple, thrifty and delicious.
Simple and fragrant chilli to be served with jacket potatoes or rice
A veggie version of the Scottish classic. Best served with mashed neeps (swede) and tatties (potatoes).