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Thai Red Curry Style Noodle Soup with Glossy Tempeh | ad Serves 2 | 20 Minutes Ingredients 1 x 180g pack all plants Golden Lentil Veggie Tempeh, sliced into 6 strips around 1-2cm thick For the glaze 2 tsp Thai red curry paste 1 tbsp maple syrup 1 tbsp soy sauce or tamari 2 tbsp water or coconut milk Water if needed to loosen For the broth 2 heaped tbsp Thai red curry paste, check the label to ensure it’s vegan if desired 400ml coconut milk 500ml water or light vegetable stock 1 tbsp soy sauce 2 tsp maple syrup 1 tamarind paste 2 inches fresh ginger, or galangal if you can find it, peeled & grated To finish 2 portions flat rice noodles Pak choi, halved lengthways Thai basil, or fresh coriander Roasted peanuts, roughly chopped Crispy chilli oil Extra lime wedges Method Fry & glaze the tempeh | Heat the oil in a frying pan over medium-high heat | Add the tempeh and fry until deeply golden on all sides | Remove from the pan and set aside | Lower the heat and add all the glaze ingredients to the same pan | Allow it to bubble for 30-60 seconds until combined | Remove from the heat, return the tempeh and toss to coat Start the broth | Heat the oil in large saucepan over medium heat until hot then cook the curry paste along with the ginger or galangal for a minute or two until fragrant | Pour in the coconut milk, reserving a few tbsp for the tempeh glaze, and the water or stock | Stir through the vegan fish sauce or soy, brown sugar, tamarind paste and lime leaves if using | Bring to a gentle simmer and cook for 10-12 minutes to let the flavours develop | Taste and adjust - it should be salty, savoury and sour Cook the noodles | Cook the rice noodles according to packet instructions | Drain, rinse under hot water and set aside Finish the soup | Add the pak choi to the simmering broth and cook for a minute until just tender | Remove and discard lime leaves or galangal | Taste and adjust with more tamarind, vegan fish sauce/soy or lime if needed Serve | Divide the noodles between bowls | Ladle over the hot broth | Top with the pak choi, glossy tempeh, fresh herbs, peanuts and chilli oil if you like | Serve immediately with lime

We can’t be the only ones seeing stuffed sweet potato jackets everywhere right now… So we’ve made our own speedy version, on your table in 20 minutes. They’re fluffy and sweet inside and golden on the outside and works great for a packed lunch. Perfect for those nights when you want something really satisfying, but can’t face a complicated recipe. Save this for a speedy delicious meal this week! Recipe (Serves 2) 20 mins Ingredients: 2 sweet potatoes 1 pack plants tempeh 2 tablespoons sweet chilli sauce 1-2 teaspoons sriracha 2 tablespoons soy sauce 1-2 teaspoons maple syrup 3 limes 1 clove garlic 1 small knob ginger 1/2 a red chilli A sprinkle of paprika and chilli flakes 3 tablespoons coconut yoghurt A few handfuls of salt 1/2 avocado Big bunch coriander 1/4 red onion (optional) Oils: Neutral + Olive Oil Method: 1. Prepare your sweet potato - cover in olive oil and salt and then microwave on medium/high for 5 mins, followed by the air fryer for 15 minutes 2. Whilst it’s cooking, prepare your tempeh marinade by combining sweet chilli sauce, sriracha, soy sauce, maple syrup, the juice of one lime, garlic, ginger and a sprinkle of chilli flakes and paprika 3. Cut your tempeh into pieces (between 6-8 slices) 4. Fry off the tempeh in a frying pan with olive oil and a bit of salt for a few minutes on each side until golden brown 5. Whilst your tempeh is cooking, prepare your toppings - guacamole (avocado, 1/2 fresh lime, salt, coriander and optional red onion) and coconut “sour cream” (coconut yoghurt, the juice of 1/2 fresh lime and salt) 6. Add in your marinade & cook off / toss over the tempeh for a until the tempeh is nice and covered, before removing the tempeh and setting to the side 7. With your remaining marinade in the pan, add in your red chilli (cut into rounds), the juice of 1/2 lime and a splash of water to lengthen out your sauce 8. Get out your sweet potato, cut it into quarters and drizzle with olive oil and a sprinkle of salt and fluff up the insides 9. Top with your tempeh, a drizzle of extra sauce, guacamole, coconut “sour cream” and a big handful of coriander

TOFU GOUJON & PEA CRUSH TACOS 🌮 #AD It’s Tuesday, so it is time for tacos! This recipe is using @allplants new, Tofu Goujons combined with a herby pea and avocado crush, tangy tartar sauce and pickled red onions for the ultimate Taco Tuesday. You in? INGREDIENTS: 4 tacos of your choice @allplants tofu goujons Pea Crush: ½ ripe avocado ½ cup green peas, defrosted Small handful of fresh mint, finely chopped Drizzle of extra virgin olive oil Squeeze of lemon Pinch of salt and pepper Tartar sauce: 1 serving coconut yoghurt (use a high-protein option) 1-2 tbsp capers 3-4 small gherkins, finely chopped Squeeze of lemon ½ tsp dijon mustard Drizzle of maple or honey Small handful of fresh dill, finely chopped Salt and pepper to taste Pickled red onion: ½ small red onion, sliced ½ lemon’s juice Pinch of salt METHOD: 1. Make the pickled onions by adding salt and lemon juice to the sliced onions in a small bowl, and set aside. 2. Cook the tofu goujons for 8 minutes in a pre-heated oven at 180C. 3. To make the tartar sauce, combine yoghurt, capers, chopped gherkins, lemon juice, mustard, maple syrup/honey, chopped fresh dill, salt and pepper. 4. Make the pea crush, by mashing the defrosted peas and avocado with a fork. Add the chopped mint, salt, pepper, squeeze of lemon and a drizzle of extra virgin olive oil. 5. Assemble the tacos by starting with the sauce, top with the pea crush, then the tofu goujons and finally the pickled onions. #tacos #nutrition #allplants #healthyrecipe

Wondering what to do with your leftover rice? 🍚 This crispy rice salad delivers big flavours, loads of texture, and is totally zero fuss! Ready in just 20 minutes, it’s the perfect midweek meal to make the most of those ingredients you already have on hand. 20 mins ⏱️ | Serves 2 Crispy rice salad with lentil tempeh: - 1 x pouch microwave sushi rice - 2 tablespoons sesame oil - 2 teaspoons soy sauce - 2 tablespoons tahini - 1 tablespoon crispy chilli oil, plus extra to serve - 1 teaspoon rice vinegar - ¼ red cabbage, shredded - ½ cucumber, diced - 100g cooked edamame - 2 spring onions, thinly sliced - Small bunch of coriander, chopped - 1 x All Plants lentil tempeh, cut into chunks Method: 1. Preheat the oven or airfryer to 200°C. Toss the sushi rice with 1 tablespoon of sesame oil and 1 teaspoon soy sauce. Transfer to the oven or airfryer to cook for 20 minutes, agitating halfway through. 2. Next, make the dressing by mixing the remaining soy sauce with the tahini, crispy chilli oil and vinegar. 3. Add the cabbage, cucumber, edamame, spring onions and coriander to a large mixing bowl. 4. Add the remaining tablespoon of soy sauce to a frying pan and add the tempeh. Cook for 2-3 minutes on each side until golden, seasoning with flaky salt. 5. Add the crispy rice to the salad bowl then pour over the dressing and toss until well combined. Serve topped with the crispy tempeh and an extra drizzle of chilli oil

I remember when we got our first listing for Deliciously Ella back in 2016 and how incredibly exciting it felt. Seeing our new brand @allplants begin to take similar steps fills us both with that same level of excitement ten years later. From today, you can find our delicious crispy tofu goujons and our veg-filled, Italian-made tortelloni in big @sainsburys stores. The UK has never needed to eat plants more than we do today. At a moment when we’re eating fewer vegetables than at any point in the last 50 years and our healthspan is declining, making plant-first food delicious and accessible feels more important than ever. Very proud of @allplants and can’t wait to see what the rest of the year holds as we double down on what we’re doing 👏🏻

☀️This is what every summer lunch should taste like. Crunchy, herby and with tofu goujons! Warm, fluffy pitas piled high with creamy hummus with generous dollops of tapenade, a punchy herby salad, briny olives and crispy golden tofu goujons for a natural source of protein. Ready in minutes, save this for your next easy, feel-good lunch. Recipe: Stuffed Greek style pittas with our all plants Tofu Goujons Serves 2 | ⏱️15 mins - 2 x flatbreads - ¼ cucumber - finely diced 1 tomato - diced 20g kalamata olives - finely chopped - 1 teaspoon dried oregano - ½ red onion 5-6 mint leaves - sliced 1 tablespoon - red wine vinegar - 2 tablespoons extra virgin olive oil - 1 x all plants tofu goujons - 60g hummus - Pickled red onion - Black olive tapenade Method: 1. Mix the cucumber, tomato, olives, onion, mint and oregano in a bowl with the red wine vinegar, half the olive oil and some salt. 2. Put flatbreads in the air fryer for a few minutes to heat up slightly 3. Tofu Goujons cooked in air fryer for 8 minutes. 4. Spread the pita with the hummus, then spoon in plenty of the salad mix, followed by tofu goujons

This tortilla salad is certainly NOT your average salad, but your at-home salad-bar shortcut - that’ll save you £16 ;) Easy to throw together, and big on flavour. Its crispy, creamy, fresh, and smoky with chopped veg, black beans, and our sweet potato burgers, all brought together with a smooth cashew-chipotle dressing, plus tortilla crunch, avocado, and lime. A bowl that brings all the crunch and comfort of nachos, with the freshness and ease that makes midweek meals effortless. Tortilla salad with All Plants sweet potato and black bean burger Serves 2-3 | 15 mins to make - 50g cashews - 100ml hot vegetable stock - 1 head of romaine lettuce, chopped - 1 pepper, finely diced - 2 medium tomatoes, finely diced - 1 pouch Merchant Gourmet smoky black turtle beans - 1 tablespoon extra virgin olive oil - 2 x All Plants sweet potato and black bean burgers - 1 teaspoon chipotle paste - 2 limes - 40g tortilla chips - Small bunch of coriander - ½ avocado, sliced Method 1. Add the cashews to a small food processor and cover with the hot vegetable stock. Set aside for 15 minutes. 2. Add the lettuce, pepper, tomatoes and turtle beans to a large salad bowl. Toss together to combine. 3. Heat the olive oil in a frying pan and fry the All Plants burgers for 2-3 minutes on each side until golden and crisp. 4. Add the chipotle paste and a pinch of salt to the food processor, then blitz until smooth and creamy. Season to taste with lime juice. 5. Break the burgers into bite sized pieces and add to the salad bowl. Pour over the chipotle and lime dressing, tossing gently. 6. Spoon into two bowls (or a tupperware for a great packed lunch!), topping with the tortilla chips, coriander, avocado and remaining dressing 💚

Your April round-up from all plants HQ! 📢 Here are some recipes you might have missed and the things that have made-our-month this April! 💚 We’ve been sharing some exciting and innovative ways to use our veggie-tempeh (UNDER 25 MINS!) From a deliciously spiced Fattoush-inspired salad (for when you are looking to level-up on your salads), to tempeh-packed crispy summer rolls. And a charred cabbage plate with peri-peri tempeh in honour of 2026 being named the year of the cabbage 🥬 💚 Plus…we featured some tried-and-true recipes that never disappoint! 🍅 our sun-dried tomato tortelloni with a no cook sauce is the ULTIMATE quick win 🍅 💚And have been adoring all the love for our veggie burgers, it has certainly made us excited for BBQ season! 👀 💚 thank you for showing us the ways you have been opting for quick and easy plant-powered wins, like using our high protein pastas! We love seeing your recipes with our products, so keep them coming 🤩 Team all plants x

90 THOUSAND of you saw this recipe so we thought we’d bring it back a year later for those of you who are new here. Recipe (serves 2): * 1 tbsp olive oil + a little to assemble * 140g tofu, sliced into 2 cm thick rectangles * 2 tbsp soy sauce * 2 tbsp maple * 3 tbsp Plants Genovese Basil Vegan Pesto * 2 large squares of focaccia, halved and lightly toasted * 1 large tomato, sliced * Handful watercress Method: 1. Heat the olive oil in a large frying pan, once hot add the tofu and fry for 3 minutes on either side until golden. Add in the soy and maple and fry for another 30 seconds on each side until the sauce has reduced and is sticky on the tofu. Leave to cool slightly before assembling. 2. Drizzle some olive oil on both sides of your toasted focaccia and top with the sticky soy tofu. Spoon over a thick layer of Plants Basil Pesto then place the tomato and watercress on top and sandwich with the top piece of focaccia. Wrap with baking paper so it’s easier to slice in half.

🍅 Hundreds of you saved this recipe last time, so we’re bringing it back for those of you who missed it. The star of the show is the “no-cook” sauce. By simply grating ripe tomatoes into a bowl with cold-pressed olive oil, fresh tarragon, and olives, you get this incredibly vibrant, fresh base that lets the ingredients shine. Tossed through our Sundried Tomato and Basil Tortelloni and a crunch of toasted hazelnuts, it’s a 5-minute meal that makes you feel so brilliant. Recipe (Serves 2): * 2–3 ripe tomatoes * 2 tbsp extra virgin olive oil * 10g tarragon, finely chopped, plus a few leaves * 30g kalamata olives, roughly chopped * 1 pack Plants Sundried Tomato & Basil Tortelloni * 20g toasted hazelnuts, roughly chopped * Flakey sea salt 1. Bring a large pan of salted water to boil. 2. While that’s heating, grate the tomatoes into a mixing bowl. Stir in the olive oil, tarragon, olives and a good pinch of salt. 3. Put the tortelloni in the boiling water for 3-4 minutes then use a slotted spoon to transfer the pasta into the sauce. Gently toss the pasta in the tomato sauce until coated nicely. 4. Serve the pasta, scattering with toasted hazelnuts and the remaining tarragon leaves and finish with a generous drizzle of olive oil. Let us know if you try it – it’s the perfect dish to enjoy in the sun over the next few days!

This is the ultimate Airfryer salad. Minimal effort. Maximum flavour. Crunchy, soft, fresh, and charred — all in one bowl: crispy roasted pita, golden chickpeas, charred peppers, herby kale, and a bright lemon dressing, all finished with a spiced take on our All plants Golden lentil Veggie tempeh and crunchy walnuts. It’s bold, textured, and hits the spot between fresh and filling. Warm Fattoush-Style Salad with Roasted Peppers, Chickpeas, Kale & Crispy Pitta Serves 4 | 25 minutes Ingredients For the tempeh — 1 pack Allplants Veggie Tempeh Pea & Herb — 1 tbsp olive oil — 1 tbsp lemon juice — 1 tsp maple syrup — 1 tsp sumac — ½ tsp ground cumin For the chickpeas, pita, and peppers — 1 x 400g tin chickpeas, drained and rinsed — 2 red peppers, sliced — 2 pitta breads, torn into bite-sized pieces — 2 tbsp olive oil — 1 tsp smoked paprika — Salt and black pepper For the salad — 100g kale, thick stems removed and roughly chopped — 1 small handful parsley, roughly chopped —1 small handful mint, roughly chopped For the dressing — 3 tbsp olive oil — Juice of 1 lemon — 1 tsp sumac — ½ tsp maple syrup — Salt and black pepper To serve — 40g walnuts, roughly crushed — Extra sumac (optional) Method • Heat oven to 180°C fan. • Toss tempeh with olive oil, lemon, maple, sumac, cumin, salt & pepper. Roast on a tray. • On another tray, toss chickpeas + peppers with olive oil, paprika, salt & pepper. Add torn pita. • Roast both trays for 18–20 mins, turning halfway, until chickpeas are crisp, peppers soft, and pita golden. • Massage kale with a little olive oil and salt to soften. • Whisk dressing ingredients together. • Toss kale with warm chickpeas, peppers, pita + herbs, then pour over dressing. • Top with roasted tempeh, walnuts, and extra sumac.

We’re taking summer-rolls to a whole new level 🔥 Fresh, crunchy, and convenient, these rice-paper rolls are your answer to a delicious, quick midweek meal. Packed with crispy bites of our Supergreen Veggie Tempeh, fresh veg, and vermicelli noodles, then air fried until golden and served with a creamy miso-tahini dip, they’re seriously satisfying, and full of flavour. Crispy Rice Tempeh Rolls 6-8 rolls | 20 minutes 6-8 rice paper rolls — All Plants Veggie Supergreen Tempeh — 1 large carrot — 2 spring onions — 1 tsp soy sauce — 2 vermicelli noodle nests — 10g fresh coriander — 3 tbsp sesame seeds The dip: — 1 tsp miso paste — 1 tsp sesame oil — 1 tsp soy sauce — 1 tbsp tahini or peanut butter — 1 tbsp honey or agave — ½ lime juice squeezed Method 1️⃣ Fry sliced cubes of tempeh in a dash of sesame oil on a medium heat for 5 minutes. 2️⃣ Meanwhile, create the carrot strips using a julienne peeler, dicing the spring onions then add to the pan with the soy sauce. 3️⃣ While the veg lightly cooks, add vermicelli noodles to a bowl of boiling water to soften for 4-5 minutes, transferring to ice water, before draining and adding to the pan, stirring through and adding in chopped fresh coriander 4️⃣ Prep rice paper rolls by adding to a pan of water to soften. Assemble on a clean chopping board, adding a few spoonfuls of the mix to the centre of the rice paper before folding to create the roll. 5️⃣ Top with a sprinkle of sesame seeds and repeat until you have between 6-8 rolls to pop in the air fryer at 200ºC for 15(ish) minutes or until crispy. 6️⃣ Meanwhile, stir together the dipping sauce ingredients, when the rolls are crispy serve hot with the dip and enjoy!