Collective Kitchen How to make delicious plant-based recipes created by the world’s best chefs.

Start Now

I’m obsessed with this recipe for Vegan Enchilada Suiza Bake, which was developed out of my love for chickpea flour and the YouTube autoplay rabbit hole I fell through last week. (Alternate post title: Vegan Falls Down a K-Hole.) Normally my “work” week begins on Monday when I finalize my weekly recipes, and publish my […]
I had so many requests for a parmigiana recipe, and I really wanted to make something healthy-ish with low/no oil (if you add your own cashew cheese or other homemade cheese to the top, you could easily make this recipe oil-free). I loved the texture of the chick’n and it didn’t have a strong mock […]
Mushrooms fragranced with Chinese five-spice powder and presented in a stunning vegan puff pastry plait, this Asian Mushroom Wellington is perfect for entertaining. The hearty plant-based filling is bound to please everyone whether you eat meat or not. You can serve this meal with these Asian Roasted Brussels Sprouts with Cashews as a side dish. The mushroom filling can […]
A wonderful alternative to traditional paella, and full of flavour. The taste of the sea is achieved not with fish but with arame, a mild tasting sea vegetable. This recipe is made in two stages – so don’t be put off by the length of the recipe. Basically, you make the simple Saffron Rice Pilaf. […]