Boxxfresh Super Noodles

This is a serious delicious, quick, fresh pan of noodles - ideal for a speedy mid week meal or when you're craving a delicious home made 'fake-away'!

Ingredients to feed approx 2:

1/2 tablespoon miso paste

1 tbsp tamari

2 tsp maple syrup

The juice of 1 lime

2 cloves of garlic, peeled and grated

A big thumb sized piece of ginger, peeled and grated

1 pack of firm tofu, diced into chunks (we used the marinated Dragonfly tofu that we stock on our shop) 

1 romano pepper, deseeded and sliced

Winter Root Rosti Traybake

This is a brilliant all-in-one recipe for a time savvy mid-week meal. Simply shred the veg, jumble it all together with some seasoning and let the oven do the work - leaving you free to do other things!

We love a pile of this Rosti tray bake with a munchy salad, or served as part of a weekend brunch with homemade baked beans and garlic mushrooms!


Recipe to serve 4:

2 potatoes

4 or 5 carrots

2 white onions

4 sprigs of thyme

2 tsp smoked paprika

Olive oil

Sea salt and black pepper


Garlic Mushrooms

One simple batch of mushrooms... so many delicious opportunities! These gorgeous garlic mushrooms are a brilliant starting point for so many scumptious eating possibilities - simply served on crunchy toast, stuffed into a jacked spud, tossed through pasta or piled into pies... that is if they last long enough (we dare you not to eat them all straight out of the pan)!

Ingredients for 2 - 3 portions:

250g chestnut or portabello mushrooms, sliced

2-3 cloves of garlic, peeled and finely sliced

3 sprigs of thyme

Sea salt

Boxxfresh Baked Beans

Rich, delicious, and totally satisfying -  these beans are super simple to bung together and won’t fail to impress! Serve them on toasted Vegbred for a power packed brunch, cook a batch and portion them up to freeze for a speedy meal when you need it the most or rustle up a big pan to pile into hot baked potatoes to feed the troupes.


Make these beans with any bean or pulse you have in the cupboard - we’ve made them with anything from cannelloni, butterbeans, black beans, chickpeas or lentils and even mixed mixed together - they’re all delicious!


Chickpea 'Toona'

Whether you're stuffing it into a baked spud, scooping it up with a leafy salad or making a plant based 'toona' melt - this Chickpea 'Toona' mix hits the spot! Chickpeas are great for soaking up flavour and we've turned the volume up on the tasty ingredients to make this a lip smaking, delicious filling everyone will love!

Ingredients to make 4 portion: 

1 jar of cooked chickpeas

1 small red onion, peeled and finely diced or grated

1 lemon

8-10 cornichons, chopped into tiny pieces

How To Bake The Perfect Jacket Spud!

There is something hugely comforting about a jacket potato - hot, humble, budget and time friendly - the ultimate 'eat well for less meal'! They take minutes to prep leaving the oven to do all the hard work then you can pile in your favourite filling for a delicious hug of a meal.


1 big potato per person

Olive oil

Sea salt

Naturli butter



1. Pre-heat the oven to 180c / 360f / gas mark 4.

Gooey Cheeze Toasty!

Never before has there been a need for delicious Lockdown lunches to keeps inspired and motivated! Hot toasties are a delicious fix for adults and children alike - Whether you make these in an old school Brevil toastie maker, a griddle, pannini press or even in a frying pan - it’s very difficult to find a reason NOT to make these toasties!



4 slices of sweet potato bloomer or tin loaf

4 slices of your favourite vegan cheese 

Optional extras:

Slices of red onion

Slices of tomato

Bettina's Chickpea Scramble


'Such a brilliant, filling meal – with plenty of delicious veggies and made in no time! You can serve it for breakfast, lunch or dinner – whatever floats your boat. ' - Bettina x

Makes 2 / Ingredients:

2 tablespoons olive oil

1 small or ½ leek, green and chopped

½ red bell pepper, finely diced

240g tinned chickpeas, drained 

1 tablespoon sweet paprika

Roast Squash, Mushroom & Tomato Salad

This is a truly satisfying salad with a mouth-watering combination of sweet, earthy and zingy flavours; total comfort food!

1 medium sized butternut squash

2 cloves of garlic, grated or finely diced

3 flat mushrooms, sliced

Juice of 2 limes

2 tbsp balsamic vinegar

1 tsp agave surup

6 or 7 vine tomatoes, quartered 1 red onion, finely sliced

1-2 red chillis, deseeded and finely sliced

Olive Oil

Sea salt

Freshly ground black pepper

The Ultimate Loved-Overs Sandwich!

Lucky enough to have a few leftovers from your Sunday roast?! Check out this whopper of a leftover sandwich! Not so much a recipe but more of a super delicious way of using up the last of your leftovers!

Ingredients per sandwich:

2 slices of bread, we love using Vegbred Sweet Potato Sourdough

2 tsp plant based mayo

A handfull of watercress

A few slices of red onion

Leftover nutroast or whatever bits from your roast

1 tbsp chutney of your choice

Salt and pepper