Vegan Recipes | Community Celebrating Vegan Choices | Gently Vegan
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A community celebrating the vegan choices you make, with zero judgement when life gets in the way.

Making the transition from meat eater, pesco-vegetarian or even vegetarian to a completely vegan diet is a journey most of us here at Gently Vegan are on. There’s no pressure and no hurry...

Tangy ginger/ carrot hummus adds to the Moroccan spices: 1 cup grated carrot,1/2 cup shredded coconut, 2 cups pre cooked quinoa, 1/2 cup cranberries...

The legendary drink of choice for Samurai Warriors and undoubtedly the reason why Buddhist Monks are the most chilled people on the planet, Matcha...

Refreshing citrus flavours: 350 g zucchini ( approx. 3 cups cut round slices), 60 g kale (approx. two leaves finely chopped no stalks), 400g can of chickpeas ,160 mil lemon juice, 3 sprigs of coriander...

Coconut citrus with a jalapeño punch. INGREDIENTS: 1 small bunch (about 8 stalks) asparagus, 1 cup sweet baby frozen peas, 2 cups pre cooked quinoa, 1/2 cup shredded coconut...

Ondine Sherman is the co-founder and managing director of Voiceless, the animal protection institute. GV chats to her about her journey from a seven-year-old vegetarian to one of the world’s ...

Gently Vegan chats to the Honourable former Justice Michael Kirby about his pesco-vegetarian diet, animal rights and inherent human kindness. With a legal career spanning four decades, ...

Yummy Indian curry influence: 1 tablespoon of flaxseed meal, 3 tablespoons water, 300g raw carrots (approx.3), 1 teaspoon sized knob of fresh ginger, 2 tablespoon almond butter ...

Moist with a shot of maple and the crunch of walnuts: 1/2 cup coconut sugar. 1/2 teaspoon cinnamon, 2 cups spelt flour, 2 teaspoons baking powder, 20 mils egg replacement, 1 1/2 X X Espresso cold...