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Cook with your ferments
Recipes & Tips
Everything we make is alive, so we cook it gently (or not at all). Simple, plant-based ways to turn a jar or a bottle into a proper meal, a snack, or a drink worth showing off.
9 Authentic Indonesian Tempeh Dishes You Need to Try (All Vegan)
From crispy tempeh goreng to sweet tempeh bacem, discover 9 classic Indonesian tempeh dishes, all vegan or easy to make vegan at home.
Tempeh Cooking Guide: How to Cut, Flavour and Cook Tempeh
New to tempeh? Learn how to cut it, flavour it and cook it, plus nine easy ideas, from crispy bites to satay and breakfast hash.
Tofu vs Tempeh: What's the Real Difference?
Tofu or tempeh? Both are plant-based proteins, but they differ in taste, texture, nutrition and how they're made. Here's how to choose.
How to Eat Well Over the Holidays with Fermented Foods
Simple, joyful tips for eating well over the festive season: more veg, slower meals and a jar of kimchi or two on the table.
Avocado and Beetroot Tartare with Raw Kimchi
A fresh, colourful no-cook starter: layers of beetroot and avocado brightened with raw kimchi and its juice. Easy, impressive and 100% vegan.
Vegan Kimchi Mayo from Scratch (Egg-Free, with Aquafaba)
A creamy, egg-free kimchi mayo made with aquafaba. Tangy, spicy and ready in 5 minutes, perfect for burgers, fries and sandwiches.
Homemade Kimchi Oil Two Ways: Slow-Cooked and No-Cook
Turn a jar of kimchi into a fragrant, spicy chilli oil. Two easy methods, slow-cooked or blended, for noodles, rice and dumplings.
Arroz al Horno with Chickpea Tempeh: Vegan Spanish Baked Rice
Spanish oven-baked rice made vegan with Ragi's chickpea tempeh, saffron broth, potatoes and whole garlic. A cosy one-pan dish for autumn evenings.
How to Enjoy Tibicos (Water Kefir): 7 Easy Ideas Beyond the Glass
Straight from the fridge, in a granita, a dressing or a sorbet float: seven easy ways to enjoy tibicos, plus the one rule worth remembering.
4 Autumn Tibicos (Water Kefir) Mocktails with Plum and Beetroot & Ginger
A spiced plum spritz, a plum and thyme fizz, a ruby beetroot-ginger mule and a beetroot-orange highball: four autumn drinks ready in two minutes.
10 ways to use kimchi in the kitchen
Kimchi is not just a side dish, it is an ingredient. Ten easy vegan ways to cook with kimchi, plus the one rule worth remembering.
Feed your gut microbes: the prebiotic plate
Probiotics get all the attention, but gut bacteria need feeding too. Here is what prebiotics are and which everyday foods contain them.
Thai Basil Chickpea Tempeh Stir-Fry Recipe
A quick, punchy Thai basil stir-fry with crispy chickpea tempeh, garlic and chilli. Ready in about 20 minutes, perfect for weeknights.
Vegan Tartiflette with Tempeh: A Comforting Alpine Classic
Creamy potatoes, smoky golden tempeh and melting vegan cheese: our plant-based take on the Alpine tartiflette, perfect for chilly evenings.
Extra Creamy Vegan Ramen with Tempeh and Kimchi
A rich miso-tahini broth, golden tempeh and tangy kimchi: this creamy vegan ramen is a cosy, umami-packed bowl you can make at home.
Warm Quinoa and Lentil Tempeh Autumn Salad
Roasted butternut squash, crispy Brussels sprouts, lentil tempeh and maple pecans with a creamy tahini dressing. Autumn in a bowl.
Spicy Garlic Mushroom and Lentil Tempeh Dahl Recipe
A cosy, spicy tempeh dahl with garlic, mushrooms and spinach. Ready in about 20 minutes and perfect for batch cooking this autumn.
Squash and Saffron Risotto with Crispy Lentil Tempeh
A golden autumn risotto with roasted squash, saffron and crispy smoked-paprika lentil tempeh. Cosy, seasonal and 100% plant-based.
Tempeh and Kimchi Mini Baguette Recipe (Vegan Bánh Mì)
Crispy marinated tempeh, tangy kimchi and a spicy sriracha mayo in a crunchy mini baguette: our vegan take on the Vietnamese bánh mì.
Creamy Beetroot Spaghetti with Kimchi and Lentil Tempeh
A vibrant vegan pasta: creamy beetroot and walnut sauce, tangy beetroot kimchi and golden lentil tempeh. Two ferments, one colourful plate.
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