Kind Kitchen,The

Meat substitutes Tempeh Fermented foods Vegan cookbook Seitan Plant-based diet Plant-based eating Jivamukti Yoga Sharon Gannon Vegan smoothies Vegan protein Vegan Burger Plant-Based Milks Date squares Vegan chef Tortilla Wraps Vegan comfort food A Vegan Perspective banana skin tacos Bao buns beetroot burger celeriac fish fillets carrot lox beer bread cashew hollandaise sauce cauli-meat mix coconut-cashew yoghurt f’egg Fungi the Vampire Slayer Sandwich fake egg yolk gluten-free baked cheesecake gluten-free spinach wraps Dark Side Burger gluten-free flapjacks jackfruit and leek pot pies fermented jalapeno-pineapple sauce Jay Mac faux meats kale kimchi king oyster mushrooms mushroom calamari May the Fork Be With You making plant-based milks omelette de fauxmage meat-free meals Nude Foods Cape Town mushroom biltong gluten-free flour mixes quinoa granola recreating favourite foods without meat ramen soup quinoa and beetroot falafels pumpkin pie quinoa maki sunflower seed miso dressing making meat from wheat soy mayo v’acon vegan bacon v’icken vegan chick-mayo jackfruit noodle soup Wheat Flour vegan buffalo wings vegan egg yolk vegan meatballs mushroom gravy vegan tuna mayo miso fudge tofu eggs vegan family meals vegan milk tart vegan Philly cheesesteak soft-shell tacos v’ish fillets tempeh salad The Kind Kitchen tofu scramble burrito tofu cream cheese vegan chicken vegan lamb-style curry Vital Wheat Gluten