Recipes from this book
Black Rice Stuffed Pumpkin
Sophie Gordon · The Whole Vegetable
A creative vegan roast dinner recipe featuring roasted pumpkin stuffed with black rice and flavoured with soy, tahini, chilli and lemon.
Cabbage Ramen with Homemade Ramen Noodles
Sophie Gordon · The Whole Vegetable
Make a ramen from scratch with this hearty and flavoursome vegan recipe complete with homemade noodles and plenty of veg.
Cauliflower Caesar Salad with Crispy Broad Beans and Tahini Dressing
Sophie Gordon · The Whole Vegetable
This vegan Caesar salad is packed with cauliflower and uses soy and paprika to deliver the deep umami flavour synonymous with the original.
Chickpea Dosa, Za’atar Spiced Pear and Cabbage, Tahini Sauce
Sophie Gordon · The Whole Vegetable
This veg-packed dosa takes inspiration from trips to Sri Lanka, India and the Middle East, and features a tahini sauce.
Creamy Curried Pumpkin Split Pea Dal
Sophie Gordon · The Whole Vegetable
This hearty vegan curried pumpkin split pea dal recipe from Sophie Gordon’s The Whole Vegetable is a comforting recipe for Autumn.
Lazy Day Pasta and Garlic Kale Sauce
Sophie Gordon · The Whole Vegetable
This quick midweek pasta dish features a vibrant kale and garlic sauce. Packed with nutrients and flavour, it also happens to be vegan.
Parsnip Nut Roast
Sophie Gordon · The Whole Vegetable
A flavoursome nut roast, to outshine all others, try this as an alternative this Sunday from Sophie Gordon’s, The Whole Vegetable.
Polish-style Stuffed Cabbage Leaves
Sophie Gordon · The Whole Vegetable
A vegan version of the classic Polish meat-stuffed cabbage wraps, with a nut and grain-based filling with the perfect 'meaty' texture.
Pumpkin Pie Parfait
Sophie Gordon · The Whole Vegetable
A light autumnal dessert, this spiced pumpkin parfait uses tinned purée for ease. Think pumpkin pie but with much less hassle.
Slow-Cooked Broad Bean Fregola
Sophie Gordon · The Whole Vegetable
Fregola is a delicious Sardinian pasta with a delightfully chewy texture. Enjoy it in this vegan recipe with broad bean and lemon zest.
Vegan Broccoli Pesto
Sophie Gordon · The Whole Vegetable
A vegan broccoli pesto recipe made with a handful of pantry ingredients. Toss through your favourite pasta for a quick plant-based dinner.
Vegan Green Risotto
Sophie Gordon · The Whole Vegetable
A vibrant broccoli pesto gives this green risotto its hearty flavour. A warming plant-based midweek meal that's perfect for spring.
Vegan Rhubarb Cashew Cheesecake
Sophie Gordon · The Whole Vegetable
This vegan cheesecake boasts a nutty base, creamy cashew filling and a rhubarb topping. The perfect plant-based dessert for spring.
Whole Roasted Celeriac
Sophie Gordon · The Whole Vegetable
Substitute this whole roasted celeriac for your usual Sunday Roast this weekend. Served with mushroom gravy, it's a vegan show-stopper.