May Plant-Based Recipe Pack

6

8

Contents & Key

GF Gluten Free

DF Dairy Free

LC Low Carb (20g- serve)

MP Meal Prep/Freezer Friendly

HP High Protein (20g+ per serve)

V Vegetarian

Q Quick (under 30 mins)

Weekly Shopping List

Fruits, Vegetables

Fruits

7 apples

1 pineapple

2 limes

3 oranges

2 avocados

pack strawberries

Vegetables

1 large sweet potato

1 russet potato (white potato)

1 carrot

1 cauliflower

large bunch curly kale

1 head of lettuce

1 head of butter lettuce

shiitake mushrooms

mushrooms

4 yellow onions

2 red onions

shallot

2 bulbs garlic

2 chilies

root ginger

4 Roma tomatoes (plum tomatoes)

Fresh Herbs

parsley

chives

dill

cilantro (coriander)

basil

Dried

dried cranberries

Frozen

raspberries

mango

green peas

French fries

Plant-Based Produce Seeds, Baking, Spices

Cold

almond milk

coconut milk

coconut yogurt

vegan parmesan

2.65 lbs. (1kg 200g) firm tofu

8 oz. (225g) tempeh

1 lb. (450g) seitan

Grains

rolled oats

white rice

brown rice

rolled oats

white rice

brown rice

Nuts & Seeds

pecan nuts

cashew nuts

pistachios

walnuts

salted peanuts

coconut flakes

pumpkin seeds (pepitas)

sunflower seeds

sesame seeds

ground flax seed

Baking

all-purpose flour

whole-wheat flour

baking soda

vanilla extract

Dried Herbs & Spices

black pepper

cayenne pepper

ground cinnamon

ground ginger

ground turmeric

pumpkin pie spice

chili powder

red pepper flakes (chili flakes)

smoked paprika

ground cumin

garam masala

ground coriander

curry powder

garlic powder

onion powder

Cans, Condiments, Misc

Oils

olive oil

extra virgin olive oil

coconut oil

Sweeteners

coconut sugar

maple syrup

powdered sugar (icing sugar)

Boxed, Canned & Condiments

vegan mayonnaise

8.5 oz. (240g) can chickpeas

2x 14 0z. (400g) cans black beans

1x 14 0z. (400g) can chopped

tomato

8.4 fl. oz. (240ml) can full-fat

coconut milk

vegetable broth (stock)

Dijon mustard

peanut butter

apple cider vinegar

tamari

teriyaki sauce

sriracha

panko bread crumbs

penne pasta

tomato paste (puree)

sun-dried tomatoes

applesauce (apple puree)

Misc/Other salt

4x hamburger rolls

plant based vanilla protein powder

Sample Weekly Meal Planner

Mon Air Fryer Cinnamon Granola Coconut Ranch Kale Salad

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Tofu Lettuce Wraps

Tue Air Fryer Cinnamon Granola Coconut Ranch Kale Salad

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Tempeh Tikka Masala

Wed Maple Meatloaf with Cranberries & Pistachios Black Bean Burgers

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Creamy Tomato Pasta

Thu Maple Meatloaf with Cranberries & Pistachios Black Bean Burgers

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Creamy Tomato Pasta

Fri Breakfast Baked Apples Thai Cauliflower Steaks

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Seitan Lomo Saltado

Sat Breakfast Baked Apples Tofu Katsu Curry

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Meal Out - Enjoy!

Sun Razzle Dazzle Smoothie Tofu Katsu Curry

E.g. Apple Bread, Vegan Orange Olive Oil Cake, Curried Cashews, Razzle Dazzle Smoothie Seitan Lomo Saltado

Air Fryer Cinnamon Granola

Serves 8

2.3 oz. (65g) coconut sugar

4 tbsp. olive oil

1 tbsp. ground cinnamon

2 tsp. vanilla extract

¼ tsp. salt

4.2 oz. (120g) rolled oats

2.1 oz. (60g) pecans, roughly

chopped

1 oz. (30g) pumpkin seeds

1.4 oz. (40g) unsweetened

coconut flakes

1 oz. (30g) sunflower seeds

What you need to do

Place the coconut sugar, olive oil, cinnamon, vanilla extract, salt, rolled oats, pecans, pumpkin seeds, coconut flakes, and sunflower seeds into a large bowl and mix well.

Line an air-fryer basket with foil, to create a foil basket. Working in batches, add ⅓ - ½ of the granola mixture (depending on size of air fryer basket) and cook at 350°F (175°C). Cook for 6-9 minutes until golden and crispy, stirring halfway through.

Transfer the granola to a large heatproof bowl and set aside to cool. Repeat the process with remaining oat mixture.

Once cooled, serve the granola with fresh berries and plant based yogurt (not included in nutritional breakdown).

Store the granola in an airtight container, at room temperature, for up to 1 month.

Maple Oatmeal with Cranberries & Pistachios

Serves 2

8.4 fl. oz. (240ml)

unsweetened almond milk

2.8 oz. (80g) rolled oats

pinch of salt

2 tbsp. maple syrup

2 tbsp. pistachios, chopped

1 tbsp. dried cranberries

What you need to do

Place the almond milk in a medium saucepan, over a high heat, and bring the milk to a boil. Stir in the rolled oats and salt, reduce heat to low, and simmer gently for around 5 minutes, until the oats become creamy.

Stir in maple syrup and transfer to a bowl, and serve topped with pistachios and dried cranberries.

Breakfast Baked Apples

Serves 4

5.6 oz. (160g) rolled oats

1.5 pt. (720ml) water

2 tbsp. maple syrup

1 tbsp. ground cinnamon

4 large apples, tops sliced & insides hollowed

1 tbsp. coconut oil, melted

1 tbsp. coconut sugar

1 tsp. ground cinnamon

2 tbsp. dried cranberries

2 tbsp. chopped pecans

What you need to do

Preheat the oven to 400°F (200°C).

Combine the rolled oats and water in a medium saucepan and place over a medium-low heat. Stir the oats occasionally until creamy, then stir in the maple syrup and ground cinnamon.

Transfer the apples to a baking dish and brush the inside of each apple with coconut oil. Sprinkle over the coconut sugar and cinnamon, then spoon in the oatmeal. Place the dish into the hot oven and bake the apple for around 35 minutes until soft.

Serve the apples warm from the oven, topped with cranberries and pecans.

Razzle Dazzle Smoothie

Serves 2

3.5 oz. (100g) frozen raspberries

2.8 oz. (80g) frozen mango

2.8 oz. (80g) pineapple

0.8 oz. (25g) plant based vanilla protein powder

8.4 fl. oz. (240ml) coconut milk, carton

What you need to do

Place all the ingredients into a high-speed blender and blend on high until smooth. Divide the smoothie into 2 glasses and serve immediately.

Coconut Ranch Kale Salad

Serves 4

For the dressing:

4 tbsp. coconut milk

4 tbsp. vegan mayonnaise

1 tbsp. fresh parsley, chopped

1 tbsp. fresh chives , chopped

2 tsp. fresh dill, chopped

½ tsp. garlic powder

¼ tsp. onion powder

pinch of cayenne pepper

salt & pepper

For salad:

1 large sweet potato, cut into ¼ " (0.5cm) thick half moons

1 tbsp. + 2 tsp. extra-virgin olive oil, divided

1 tsp. + ½ tsp. chili powder, divided

salt & pepper

8.5 oz. (240g) canned chickpeas, drained & rinsed

1 large bunch curly kale, stems removed, roughly chopped

1 avocado, thinly sliced

What you need to do

Preheat the oven to 400°F (200°C).

To make the coconut ranch dressing, whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.

Place the sweet potato slices on a large baking sheet and drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of chili powder, salt, and pepper. Toss to coat in the seasoned oil, then spread the potato slices out on the baking sheet in an even layer. Place in the hot oven and bake for 35-40 minutes, until tender.

Dry the chickpeas with a paper towel and place on a small baking sheet. Place the chickpeas into the oven to bake until dried out and crisp, around 30 minutes.

While the chickpeas are still warm, place in a medium bowl. Add the remaining 2 teaspoons of oil and ½ teaspoon of chili powder. Toss to combine and season with salt and pepper.

Place the kale in a large bowl, add a large pinch of salt and massage the kale with your fingers, rubbing the salt in.

Top the kale with the baked sweet potatoes, chickpeas, avocado and parmesan. Drizzle with coconut ranch dressing to serve.

myfitnesspal

04893691

2 tbsp. vegan parmesan, grated *Nutrition per serve

Black Bean Burgers

Serves 4

3.5 oz. (100g) shiitake

mushrooms, roughly chopped

½ yellow onion, thinly sliced

1 tbsp. extra-virgin olive oil

salt & pepper

2x 14 oz. (400g) cans black

beans, drained & rinsed

1.4 oz. (40g) rolled oats

½ avocado, chopped

4 tbsp cilantro, chopped

2 cloves garlic, chopped

2 tsp. smoked paprika

1 tsp. chili powder

1 tsp. ground cumin

1 tbsp. olive oil, for cooking

For serving:

4 toasted hamburger buns

8 leaves lettuce

4 slices red onion

½ avocado, sliced

4 tbsp. vegan mayonnaise

What you need to do

Preheat the oven to 375°F (190°C).

Place the mushrooms and onion on a separate large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat in the oil, then spread in an even layer. Bake the mushrooms and onions for 18-20 minutes until tender.

Spread the black beans in an even layer on a large baking sheet and place into the oven and bake the beans until they are dry, about 9-10 minutes.

Add the beans, mushrooms, and onion to the bowl of a food processor, along with rolled oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of the food processor as needed. Place the burger mixture into the refrigerator to rest for 10 minutes. Then after 10 minutes, form the mixture into 4 even-sized patties.

Pour the olive oil into a large skillet over a medium heat. Add the bean burger patties to the skillet and cook until the burgers are crisp and golden on the outside, and heated through. This will take around 4-5 minutes on each side.

Once the patties are cooked, place into the burger buns and add the toppings. Serve immediately.

Thai Cauliflower Steaks

Serves 2

1 large head cauliflower, stem

trimmed

1 tbsp. olive oil

salt & black pepper

4 tbsp. cilantro, chopped

1 small shallot, finely diced

1 small clove garlic, minced

1 tbsp. coconut sugar

1 tbsp. tamari

½ tsp. red pepper flakes

juice & zest of 1 lime

1 oz. (30g) salted peanuts, chopped

What you need to do

Heat the oven broiler/grill to medium.

Place the cauliflower stem-side down on a cutting board and cut into 1" (2.5cm) thick “steaks.” Rub olive oil over the steaks and season both sides with salt and pepper, and lay onto a baking sheet.

Grill the cauliflower for 8 minutes on each side, until tender and lightly browned.

Meanwhile, place the cilantro, shallot, garlic, coconut sugar, tamari, red pepper flakes, lime juice and zest, into a small bowl and stir to combine.

Transfer the grilled cauliflower to a platter, spoon over the sauce, and sprinkle with chopped peanuts.

Tofu Katsu Curry

Serves 4

For curry roux:

2 tbsp. olive oil

2 tbsp. all-purpose flour

3 tbsp. curry powder

1 tsp. garam masala

1 tsp. ground coriander

¼ tsp. cayenne pepper

For the sauce:

2 tbsp. olive oil, divided

8 oz. (225g) mushrooms, halved

salt

1 yellow onion, thickly sliced

1” (2.5cm) fresh ginger, peeled & thinly sliced

1 pt. (480ml) vegetable broth

1 russet potato, peeled & cut into cubes

1 large carrot, cut into irregular chunks

1 medium apple, peeled & grated

2 Roma tomatoes, chopped

1 tbsp. tamari

For katsu tofu:

1.8 lbs. (800g) firm tofu, drained, pressed salt

2.8 oz. (80g) all-purpose flour

5.6 oz. (160ml) almond milk, unsweetened

1.6 oz. (45g) panko bread crumbs

1 tbsp. Dijon mustard

3 tbsp. sesame seeds

2 tbsp. olive oil

1.1 lbs. (500g) cooked white rice, for serving

What you need to do

For curry roux:

In a small saucepan, heat the olive oil over a medium heat. Gradually add the flour and whisk to combine. Continue cooking, whisking constantly for 1-2 minutes, until the flour becomes golden and fragrant. Stir in the spices and continue to cook, stirring constantly, until the spices become very fragrant, roughly 30 seconds to 1 minute. Set aside.

For the sauce:

Pour 1 tablespoon of olive oil into a large skillet over a medium heat, add the mushrooms and cook for 4 minutes until golden. Season with salt, stir to combine and continue cooking for 3-4 minutes, then remove the mushrooms from the heat. Heat the remaining 1 tablespoon of olive oil in a large pot over a medium heat. Add the onion, season with salt, and cook for 4 minutes, stirring occasionally, until the onions have softened slightly and are turning golden at edges. Now add the ginger and cook for a further minute, until fragrant.

Add the vegetable broth and a big pinch of salt, bring to a boil, scraping up any brown bits on the bottom of the pot with a wooden spoon. Reduce the heat to a simmer.

Transfer about ½ cup of the cooking liquid to a small bowl and whisk in about a quarter of the curry roux. Return this mixture to the pot and stir to combine. Repeat this process a further 3 times until all of the roux has been dissolved into the pot.

Now add the potato and simmer, partially covered, for 5 minutes. Add the carrots and half the grated apple and bring to a simmer and cook, partially covered, until the carrots and potatoes are just tender, around 8-10 minutes.

Stir in the cooked mushrooms, fresh tomatoes and remaining apple, then season the sauce to taste with tamari.

For tofu katsu:

Cut the tofu into 4 thinner rectangles. Season each slice on all sides with salt.

Add the flour to one shallow bowl, almond milk to another bowl, and panko breadcrumbs to a third. Whisk mustard into the bowl with milk, the sesame seeds into the bowl with panko. Line a baking sheet with paper towels and fit with a wire rack.

Work with one piece of tofu at a time, dredge it first into the flour mixture, shaking off any excess flour. Next add the tofu to the milk mixture, then return it to the flour, before dipping back into the milk. Finally dip the tofu pieces into the panko mixture, pressing with your fingers to help the breadcrumbs adhere. Transfer the breaded tofu to the prepared rack and repeat this process with remaining pieces of tofu.

Heat the olive oil in a large skillet over a medium-high heat. Add the tofu to the hot oil and cook for 4-6 minutes until golden on the underside. Flip the tofu over and repeat on the second side. Transfer to a wire cooling rack and season with salt.

Slice the tofu and serve with cooked rice and curry sauce.

Tempeh Tikka Masala

Serves 4

For the marinade:

8 oz. (225g) tempeh, chopped into

cubes

2.8 oz. (80g) plain coconut yogurt

2 tsp. apple cider vinegar

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. garam masala

½ tsp. salt

For the sauce:

1 tbsp. coconut oil

1 onion, chopped

3 cloves garlic, minced

1” (2.5cm) root ginger, grated

1 tsp. garam masala

1 tsp. chili powder

¼ tsp. ground turmeric

½ tsp. sea salt

8.4 fl. oz. (240ml) tomato sauce (passata)

8.4 fl. oz. (240ml) canned full-fat

coconut milk

9.9 oz. (280g) frozen peas

1.1 lbs. (500g) cooked white rice, for serving

What you need to do

Make the tempeh marinade by combining all the marinade ingredients together in a bowl. Add the chopped tempeh and stir until well coated in the marinade. Place the bowl in the refrigerator and allow the tempeh to marinate for at least 1 hour.

Once tempeh has marinated, place the coconut oil into a large skillet over a medium-high heat. Add the onion, garlic and ginger, and sauté for 5-7 minutes until fragrant. Add the spices and salt, and toss to combine; then add in the tomato sauce, coconut milk, frozen peas and marinated tempeh.

Turn heat down to medium-low and simmer gently for 15-20 minutes or until sauce has thickened.

Remove from the heat and serve the tempeh tikka masala over a bed of rice topped with freshly chopped cilantro.

myfitnesspal

07971860

4 tbsp. fresh cilantro chopped, garnish *Nutrition per serve

Creamy Tomato Pasta

Serves 4

8.4 fl. oz. (240ml) water

3.5 oz. (100g) cashew nuts, divided salt

16 oz. (455g) penne pasta

3 tbsp. olive oil, divided

⅛ tsp. + ¼ tsp. red pepper flakes, divided

1 small yellow onion, chopped

4 cloves garlic, finely chopped

6 tbsp. tomato paste

1 oz. (30g) sun-dried tomatoes, finely chopped

4 tbsp. fresh basil leaves, finely chopped, for serving

What you need to do

Heat the water in a small pot, over high heat, until boiling, then add ⅔ of the cashews and boil for 5 minutes. Then drain and transfer the cashews to a blender and add 4.2 fl. oz. (120ml) of the cooking water and ⅛ teaspoon of salt. Blend until smooth, then set aside.

Cook the penne pasta according to instructions on packaging. Then drain and reserve 12.7 fl. oz. (360ml) of the pasta cooking water.

Meanwhile, in a large, high-sided skillet, combine 1 tablespoon of olive oil, with ⅛ teaspoon of red pepper flakes, ⅛ teaspoon of salt, and remaining whole cashews. Toast the nuts over a low heat for 4-5 minutes, tossing frequently, until fragrant. Transfer to a small bowl and set aside.

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion, garlic, and ½ teaspoon of salt and cook for 5-7 minutes, stirring occasionally, until the onions have softened. Now add the tomato paste, sun-dried tomatoes, remaining ¼ teaspoon of red pepper flakes and cook for 3-4 minutes, stirring constantly, until the paste darkens and starts to stick to the bottom of the pot.

Whisk in the cashew cream and 6.3 fl. oz. (180ml) of the reserved pasta cooking water until combined, then bring to a simmer over a medium-high heat. Add the pasta and cook for 2-3 minutes, tossing constantly, adding a little more pasta cooking liquid as required until the sauce is glossy and coats the pasta. Season with ½ teaspoon of salt.

Divide the pasta between 4 bowls, top with freshly chopped basil and serve immediately.

Tofu Lettuce Wraps

Serves 4

Lettuce wraps:

1 tbsp. olive oil

14 oz. (400g) firm tofu, drained & pressed

14 oz. (400g) cooked brown

rice

salt

1 head butter lettuce

4 tbsp. chopped peanuts

For peanut sauce:

4.2 fl. oz. (120ml) teriyaki

sauce

juice of 1 orange

4 tbsp. peanut butter

1 tsp. sriracha

What you need to do

Heat the olive oil in a non-stick skillet over a medium-high heat, add the tofu and crumble in the pan. Cook until the tofu is slightly browned.

While the tofu is cooking, place all the sauce ingredients into a bowl and whisk to combine.

Add the cooked rice and most of the sauce to the skillet and sauté for 5 minutes. Season to taste with salt.

Spoon the tofu and brown rice filling into the lettuce leaves and sprinkle over chopped peanuts to serve.

Seitan Lomo Saltado

Serves 4

2 tbsp. olive oil

1 lb. (450g) seitan, cut in strips

1 medium red onion, sliced

2 chili peppers, seeded & sliced

2 Roma tomatoes, cored & sliced salt

3 cloves garlic, minced salt

freshly ground black pepper

4 tbsp. tamari

3 tbsp. apple cider vinegar

3.5 oz. (100g) cooked French fries

2 tbsp. cilantro, chopped

What you need to do

Heat the olive oil in a skillet over a high heat, add the seitan and sear, stirring occasionally, for 4-5 minutes until it begins to caramelize.

Add the red onion and chili peppers and cook, tossing constantly, for 3 minutes until the onions have just started to soften. Add the tomatoes, stir through and cook for an additional 2-3 minutes. Now add the garlic, a good pinch of salt, and a couple cracks of black pepper and let cook for a further minute.

Reduce the heat to medium and add the tamari and apple cider vinegar, stirring until the seitan and vegetables are fully coated in the sauce. Simmer for 1-1½ minutes to allow the sauce to thicken slightly.

Remove the skillet from heat and add the French fries, tossing to completely coat in the sauce. Garnish with cilantro and serve immediately.

Serves 12

1 tsp. ground flax seed

2 tbsp. water

2.1 oz. (60g) all-purpose flour

4.2 oz. (120g) whole-wheat

flour

1 tsp. baking soda

1 tsp. pumpkin pie spice

¼ tsp. salt

4.2 oz. (120g) unsweetened

applesauce

3 tbsp. olive oil

2 tbsp. almond milk, unsweetened

3.5 oz. (100g) coconut sugar

1 tsp. vanilla extract

2 apples, peeled, cored & chopped

2.1 oz. (60g) walnuts, roughly chopped

Apple Bread

What you need to do

Preheat the oven to 350°F (175°C). Lightly spray an 8” (20cm) loaf pan and set aside.

In a medium bowl, add the ground flax seed to the water and mix together until combined. Set aside for 5 minutes.

Place the flour, baking soda, pumpkin pie spice and salt in a separate large bowl and stir to combine.

To the flax seed bowl, add in the applesauce, olive oil, almond milk, coconut sugar and vanilla extract. Whisk until well combined, then add the wet ingredients into the dry ingredients. Mix until just combined.

Add in the apples and walnuts and gently mix together with a spoon or spatula.

Place the batter into the prepared loaf pan. Lightly cover with foil and bake for 30 minutes, then remove the foil, then bake for a further 15 minutes, or until a toothpick inserted into the center comes out clean.

Remove the tin from the oven and allow the bread to cool in the pan for 10 minutes, then gently remove and set aside on a wire rack to cool before slicing and serving.

Serves 12

olive oil cooking spray

8.5 fl. oz. (240ml)

unsweetened almond milk

1 tbsp. apple cider vinegar

1 tbsp. fresh orange zest

3 tbsp. orange juice

1 tsp. vanilla extract

3.9 oz. (110g) coconut sugar

2.8 fl. oz. (80ml) olive oil

8.5 oz. (240g) all-purpose flour

1 tsp. baking soda

½ tsp. salt

Orange glaze:

3 tbsp. powdered sugar

1 tbsp. orange juice

Strawberry topping:

5.8 oz. (165g) sliced

strawberries

1 tbsp. fresh orange juice

Vegan Orange Olive Oil Cake

What you need to do

Preheat the oven to 325°F (160°C). Lightly spray a loaf pan with cooking spray or line with parchment paper and lightly spray with cooking oil.

Whisk together the almond milk and apple cider vinegar and set aside for 5 minutes.

In a small bowl, whisk together the orange zest, orange juice, vanilla extract, coconut sugar and olive oil. Stir until sugar is dissolved. Add in the almond milk.

In a separate large bowl, whisk together the flour, baking soda, and salt. Gently stir in the orange-milk mixture and stir until just combined.

Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and set aside on a wire rack and allow to cool in the pan.

Once cooled, gently remove the cake from the pan. When ready to serve, whisk together the powdered sugar and orange juice, and drizzle over the cooled cake.

Toss the sliced strawberries with the orange juice, spoon over the cake slices and serve.

Curried Cashews

Serves 8

10 oz. (285g) cashew nuts

1 tbsp. olive oil

salt

1 tbsp. curry powder

2 tsp. coconut sugar

¼ tsp. ground turmeric

¼ tsp. sweet paprika

freshly ground black pepper

3 tbsp. fresh lime juice, plus 1 lime finely zested

What you need to do

Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.

Place cashews onto the prepared sheet. Toss with the olive oil and ¼ teaspoon of salt, and spread in an even layer. Place into the hot oven and bake the cashews for 15 minutes, tossing halfway through, until cashews are light golden.

Meanwhile, in a small bowl, whisk together the curry powder, coconut sugar, turmeric, paprika, and a few grinds of black pepper with lime juice.

Remove the tray from the oven and carefully pour spice mixture over cashews, tossing well to coat the nuts in the seasoning.

Return the tray to the oven and bake for a further 15 minutes, tossing halfway through, until cashews are toasted and curry mixture darkens slightly.

While still warm, place the cashews onto a plate in an even layer and sprinkle with salt and lime zest. Set aside to cool for at least 15 minutes, then serve warm or at room temperature.