Recipes

Plant-based recipes from The Seedling Kitchen

A bright garden salad that uses whatever leaves and herbs the garden gives us, pulled together with a tahini-lemon dressing.

A dense, seedy loaf made entirely from seeds and our gluten-free flour mix — no wheat, no yeast, no fuss.

Our best-selling dehydrated meal — fragrant basmati rice layered with tender chickpeas and aromatic spices.

A light and fluffy vegan mousse made with aquafaba — the magic liquid from a tin of chickpeas. No eggs needed.