The Wicked Good Vegan

What better use for your new crème fraîche skills than topping some indulgent squash and cheese quesadillas with a spicy, tangy, creamy sauce?

This black bean salad packs a lovely one-two punch of creaminess and smokiness with its dressing. The slight Mexican flair is perfect for lazy summer evenings when there’s too much outdoors to be spending an evening slaving over the stove.

These are, in my humble opinion, the perfect vege burgers. The have a bite to them, a toothsome texture, and an ability to hold up on the grill. Make some extra and freeze for sharing at impromptu cookouts with friends and family.

This combination of cauliflowers and peas is a dry curried dish that will warm up even the coldest and rainiest of days. It goes well with warm rice and fresh naan, or stores excellently for lunchtime leftovers.

These biscuits are super quick to make, so if you’re looking for something a little more filling to serve with leftovers and have half an hour, then get baking!

Full disclosure, I didn’t actually try this recipe, as I got really excited about pickled radishes and forgot to save some for crisps. Oops. This was probably for the better, though, as I make a mess when I fry things, and I think that heating and disposing of all that oil (you can’t pour it [...]