Looking for a quick, delicious, and nutritious meal? Our 5-A-Day Kimchi Fried Rice is the perfect answer! With a zingy dressing of chilli, ginger, garlic, lime, and tamari, plus our signature kimchi stirred in at the end for that irresistible tang, this is a midweek meal that’s as gut-friendly as it is satisfying.

If you’re craving a rich, creamy pasta dish that feels utterly indulgent yet is made from only whlefoods, this Cashew Basil Pesto Pasta is for you.

Valentine’s Day is all about love—and what better way to celebrate than with a meal that’s as vibrant as the occasion? My high-protein beetroot burgers are the perfect addition to your Valentine’s menu with their beautiful pink colour.

This dish is a bold and vibrant fusion of flavours and textures, combining creamy whipped tofu with the fiery kick of horseradish. The silky tofu and butterbean base is packed with plant-based protein, while the horseradish adds a little kick of heat!

This recipe is a twist on a Wild Root deli classic. This is my peanut noodle salad with baked tempeh and of course our wonderfully spicy, sweet and tangy, Spicy beetroot kraut.

This recipe was created with no real plan in mind. It was a raid the fridge and see what happens kind of night and I have to say I actually surprised myself with how tasty and warming this dish was!

Basil pesto is a classic, but traditional recipes often include cheese and nuts—ingredients not everyone can enjoy. Thankfully, it’s easy to whip up a nut-free, plant-based version that’s just as flavorful, creamy, and versatile.

This recipe puts humble ingredients together to create something super delicious and nutritious. There is nothing fancy to see here, just a good combination of cupboard staples thrown together for a perfectly balance meal.

Craving a smoothie that’s both filling and nutritionally dense? Our Peanut Berry Smoothie is the perfect blend of creamy, nutty goodness and fresh, fruity sweetness.

This salad is packed with over 16 different plants and is so cosy with the warm roasted veg drizzled with a sweet orange and balsamic dressing paired with a few festive touches like pecans and cranberry’s.

This is my classic braised red cabbage with the added twist of Bramley apples. It’s not the fanciest recipe in the world but it’s a Christmas table staple! This sweet, tangy and spiced dish pairs perfectly with our Cauliflower Cheese and Spinach, cranberry and olive stuffing swirl!

Don’t you think cauliflower cheese is just the cosiest dish ever and so perfect for the festive season. I’ve given this wholesome dish a Wild Root make over introducing additional veggies to boost its nutritional destiny

This is a recipe I created back in 2021 when we did our very first Roast Dinner Evening at Wild Root. Its thats time of year again and this year we have opted to just release one date for our roast dinner evenings!

We have officially entered the hosting season and so this weeks recipe is just perfect if you want to offer something for your guests to nibble on without spending hours in the kitchen and still getting a coming up with a beautifully colourful dish, then this recipe is for you!

This recipe is my go to Friday night meal. It’s a yummy Korean inspired dish that definitely fulfils any takeaway cravings you may have as you get to Friday night.

This is my gochujang tofu bowl starring our very own the fermentation station kimchi!

This salad is hearty, sweet, rich and packed full of plants. The combination of the sweet cinnamon sweet potato, pomegranate and apple, give this salad a lovely festive vibe.

It’s falafel time! This is by no means a classic falafel recipe. This is a falafel recipe with a Wild Root twist! I have packed this recipe with extra veggies for a more autumnal twist to a plantbased staple!

This porridge is packed with a massive  variety of plants boosting your plant diversity in your diet for optimum gut health. Not only is this dish incredible for you it’s also sooo delicious, cosy and wholesome!

It’s soup season! Embrace the cosy season with this leek, parsnip and fennel soup with creamy coconut milk topped with roasted chickpeas and crispy kale.

This is one of those recipes that grew arms and legs as I was creating it. I dreamt this recipe up as we were entering autumn and I was craving all those cosy spices such as nutmeg and cinnamon.