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Sophie Gordon shows how to prepare delicious, sustainable food by using every part of the vegetable. We include a free £5 gift voucher with every order.

Sophie Gordon's beautiful plant-based cookbook offers over 130 simple, creative, planet-friendly recipes, arranged in six (yes!) seasonal chapters and putting vegetables at the centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable and cost-effective.

The recipes focus on fresh vegetables but many also prominently feature pulses, grains, seeds and flours, including:

  • Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream (try it here!) - with spelt flour
  • Multigrain Pancakes - with buckwheat flour, oat flour, rolled oats and chia
  • Apricot and Grain Salad - with spelt or any other grain or mixture
  • Cherry Breakfast Crumble - with spelt, rye, buckwheat or other flour, jumbo oats
  • Massaged Kale Salad - with barley grain
  • Creamy Curried Pumpkin Split Pea Dal - with split yellow peas
  • and many more besides...

'Wow, Sophie Gordan's new cookbook The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. It is a seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!' Tom Hunt