With a vegan butchery set to open in London next month, even our Christmas dinner plates may look slightly different this year.

To celebrate World Vegan Day (1^st November 2020), we have put together a highlight of our favourite Instagrammers whose creativity with vegan dishes makes us drool on a daily basis.

Flying the flag for the UK, no vegan list would be complete without @fearnecotton. A trailblazer not only on social media (she is of course also an accomplished author, TV and radio presenter!) look no further for aesthetically-pleasing recipes for the whole family to enjoy.

Need more ideas for mealtimes? This Instagrammer never fails to bring something new to the table. @rgveganfood is a perfect follow if you are in need of some inspiration to fill your meal planner!

Sean O’Callaghan aka @fatgayvegan is a king of the vegan blogging world. Helpful without being preachy, Sean focuses on how to incorporate vibrant and delicious vegan recipes into your lifestyle. He isn’t averse to including ‘dirty vegan’ indulgent vegan junk food options too! #winning

Canadian-based author, award-winning blogger and Instagram mogul @ohsheglows posts colourful and abundant vegan dishes – warning, do not look at her page if your fridge isn’t full and your tummy is rumbling!

Based in California, Sara aka @sproutedkitchen makes feeding your vegan family easy with nourishing, crowd pleasing suggestions. Deft with words as well as recipes, you’ll fall in love with her ‘famalam’ as well.

Have you come across @linda_lomelino? This Swedish flexitarian is a perfect follow for the budding vegan, showcasing vegan recipes as well as non-vegan treats. The photography alone is worth it!

No round up of vegan influencers can end without featuring German based @elavegan. With over 1 million followers she started her vegan journey back in 2011 focusing on the health benefits for body, mind and soul.

And finally, we’re sure you already are of course, but do make sure you follow @purefreefrom! Largely vegan, our feed will give you all the inspo for living a Pure and delicious, dairy-free lifestyle.

Enjoy world vegan month and don’t forget to tag us in your photos!

INGREDIENTS

For the cookies:

• 180g oats
• 90g any gluten-free flour (I used chickpea flour/gram flour)
• tsp cinnamon
• pinch salt
• 170g your choice of liquid sweetener (I used Yacon syrup)
• 1 tbsp coconut oil
• 1 banana

For the chocolate sauce:

• 1 tbsp melted coconut oil
• 1 tbsp honey
• 1 tbsp cacao powder (add more for a thicker sauce)
• Handful of finely chopped hazelnuts

METHOD
Mix all cookie ingredients together with a wooden spoon. Dollop on to a baking sheet and bake at 185 for 10 minutes. Whilst cooking, make the chocolate sauce by melting the ingredients together and stirring well. Once the cookies have TOTALLY cooled down (like 30 minutes) drizzle the chocolate over and then immediately sprinkle the hazelnuts over the top. Place the whole tray in the fridge or freezer for the chocolate to set.

Get more of Georgi’s delicious recipes on: www.georgiaadolpho.com, Twitter or Instagram

Here’s our take on a Frangipane tart; taking just over an hour to make (1 hour 15mins) this recipe is gluten and dairy free, serves six.

INGREDIENTS

Pastry

• 80g rice flour
• 70g millet flour
• 60g maize flour
• Pinch of salt
• 1 tbsp icing sugar
• 140g Pure Dairy Free Sunflower (chilled)
• 1 egg yolk
• 1 tbsp water

Frangipane

• 160g grounds almonds
• 70g caster sugar
• 80g Pure Dairy Free Sunflower
• 50g rice flour
• 2 large eggs
• ½ tsp almond essence
• 3 medium pears

METHOD

1. Preheat the oven to gas mark 4, 350F/180C (160 Fan).
2. Sift the flours and salt into your food processor, and then add the # Pure Dairy Free, then pulse the mixture until it resembles fine breadcrumbs.
3. Mix the egg yolk and water together and slowly add the liquid to the flours, pulsing until the dough begins to come together.
4. Tip the dough onto your work surface and gently press into a disc.
5. Wrap with clingfilm and let it rest in the fridge for at least 30mins.
6. On a lightly floured surface, roll the pastry until it’s large enough to line the base and sides of your dish.
7. Lower in the pastry into the dish, pressing it gently over the base and into the walls and corners, trimming away the excess pastry from the top edge.
8. Transfer to the refrigerator to rest again for at least 15 mins.
9. Remove the dish from the fridge and prick all over the base with a fork.
10. Line with a piece of greaseproof paper and fill with ceramic baking beans (or dried beans) and bake for 12mins at the higher temperature, then remove the paper and beans and bake for a further 2mins, then finally, turn the oven down to gas mark 3, 325F/170C (150 Fan).
11. While the pastry is baking make the frangipane filling: put all of the ingredients, except the pears, into a bowl and beat until smooth (or use a food processor and process for 30 seconds).
12. Spread this evenly in the pastry case.
13. Peel, half and core the pears and then push these pieces, middle facing up, into the frangipane in a pattern of your choice.
14. Bake at the lower oven setting for 25–30mins, until the filling is firm at the centre, and the top a deep golden brown.
15. Cool for 15–20mins before serving.
16. Sprinkle the top liberally with sieved icing sugar, take a picture, and enter it into our #bakedairyfree competition for a chance to win some incredible prizes!