Plant-based Fran

Crunchy chocolate rocky-road style made with Coco pops and chocolate, typical for Christmas in Spain. I spiked it with rum and orange.

Vegan cannelloni with a flavoursome filling made with white wine, mushroom and a secret ingredient, and covered with my vegan bean bechamel.

An egg-free chickpea flour omelette so spongy you’ll be surprised. Filled with vegan cream cheese and mushrooms.

A wondefrul combination of the flavoursome veggie stock with the mouthful of rice, crunchy chard and buttery beans.

Citrusy sweet potato-filled pastries with a signature pastry made with avocado and aniseed liquor.

An autumn-spice warming soup, made with maple-syrup-caramelised pear and roasted parsnips.

A nice and simple potato and cauliflower stew, with a garlic, parsley and roasted almonds picadillo.

Light and soft baked patties made of potatoes, banana blossom and seaweed.

A flaky puff pastry tart filled with a homemade vegan crème patisserie, and topped with fresh seasonal fruit.

A paella made with mushrooms, seaweed stock and black rice. Mixing it with aioli makes it like a light risotto.

A typical Valencian savoury open pastry made with beer, and topped with stewed veg and black olives.

A refreshing low-alcoholic drink to have with lunch, made with red wine, loads of ice and a fizzy lemonade or Gaseosa.

Two recipes made with stewed bell peppers and tomatoes that can be served cold or hot, as tapas, a side, or to fill pastry.

Banana and roasted almonds iced cream with an irresistible nuttiness aroma and an added indulgent caramel flavour.

Vegan mince-stuffed aubergines topped with my vegan bean bechamel sauce and grilled vegan cheese.

A vegan bechamel sauce with added fibre from hidden beans. No oil and no margarine!

An orange-flavour sweet bread with walnuts and raisins typical from Valencia. I used wholemeal flour to make it healthier.

A chilled potato salad with carrot, peas, vegan tuna, vegan boiled egg and aioli. Perfect as a tapa in the summer to cool you down.

Baked rice with meat alternatives, potato, tomato and chickpeas. The crunchy crust makes a beautiful contrast with the soft rice underneath.

Natillas are a type of custard that I have veganised with chia seeds. Two options: vanilla and chocolate, both topped with the classic Maria biscuits.

This refreshing chilled tomato soup is budget-friendly, simple to make, very healthy and nutritious. Ideal for staying cool in the summer.

My vegan recipe of a seafood paella made with seaweed stock, and served with aioli, which transforms this dish into a creamy garlicky risotto.

A Spanish classic that I veganised with vegan bacon, fried banana, a vegan fried egg, wild and brown rice, adzuki beans and tomato sauce.

My vegan version of the ultimate Spanish tapa. Made with OGGS, potato and onion.

A vegan babka version of the sweet braided bread with a cashew nut chocolate filling.

A fiery garlicky mayo that can be used as a sauce or as a dip.

A vegan apple baked cheesecake with a unique thick texture and a boozy citrus twist.

My mushroom-based take on the traditional gazpachos stew from Castilla-La Mancha, Spain.

A traditional Valencian cold drink with a creamy and nutty flavour, made with tiger nuts. Advice on how to make any other plant milks from scratch.

A smoky paprika, chorizo-flavour spread made with sweet potato and pumpkin. Packed with carotenes and a BBQ taste that lingers in your mouth.

A comforting stew made with vegetables on the side to pick and choose as you like.

Torrijas are milk-soaked slices of baguette, crisply fried and topped with mouth-watering maple syrup or dusted with sugar and cinnamon.

A simple, hearty and filling chickpea stew with spongy and flavoursome homemade bread dumplings.

My very own vegetable paella recipe, plus loads of tips to get the right paella pan for you.