Ingredients:  Batter  ​200g/1⅔ cups chickpea/gram flour500ml/2 cups warm water2 tbsp olive oil2 tsp saltPinch black pepper Filling Around 5-6 whole artichoke hearts, sliced (tin or jar)½ red onion finely sliced (optional)12 whole sun dried tomatoes, roughly chopped1-2 tbsp capersAbout 12 pitted black olives, halved or slicedHandful of chopped dill and...

Although we have never missed anything after becoming vegan nearly 25 years years ago we did enjoy the deep fried batter we used to have from the chip shop. Now we can have own own version...

One of our all time favourites here at VeggieVision TV - tofu is so versatile as well as being misunderstood! Ideal for a weekend breakfast...

We are loving trying out jackfruit here at VeggieVision TV and delighted to share this delicious jackfruit recipe with you from our friends at Upton's Naturals...

Roasted Red Pepper and Chickpea Korma A stunning recipe from VV TV friend Marlene Watson- Tara's new vegan cookery book.  A beautiful, fragrant vegetable chickpea curry with korma spices, made creamy with rich coconut cream and perfectly roasted pumpkin pieces. Served with saffron-scented rice, this is a...

Well yes we remember the time when you used to have to try to order online (when that was a little bit dodgy!) or simply go without a vegan Easter Egg. However now the abundance of our little dairy free treats is growing and growing! There are...

Saffron Summer Indian is a fine dining restaurant in Chessington, Surrey which was named ‘Newcomer of the Year’ at the Asian Curry Awards.  They have increased their vegan options this year after large numbers of it's customers requested plant-based dishes, after taking part in Veganuary in the...