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All aboard the umami train….it’s time for the best cabbage you’ll ever have, smothered in an addictive miso and caramelised onion butter ✨ Cabbages are in season all year round but when winter hits there’s something about a roasted charred cabbage that really gets my heart racing. This dish is ridiculously easy to make, you just have to commit to getting a really good char on those cabbages. Promise it takes it from a 10 to a solid 15/10, easily. RECIPE Caramelised onions: 1 onion, thinly sliced 1 tbsp vegan butter 1 tbsp olive oil Salt 1 sweetheart cabbage, sliced lengthwise 2 tbsp vegan butter Miso butter: 60g vegan butter 2 tbsp brown miso 1 tsp white miso 1 tsp rice wine vinegar 2 tsp agave ¼ tsp ginger, grated Caramelised onions Tofu sauce (blend everything together until smooth): ½ pack silken tofu Pinch of salt Lime juice, to taste Toasted sesame seeds Chopped chives Chilli oil 1. Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning. 2. Whilst the onions caramelise, heat a large frying pan (that's also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along. 3. Once properly charred (don't be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened. 4. When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste. #cabbagerecipe #misobutter #vegandinner #veganrecipes
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twistedgreen
All aboard the umami train….it’s time for the best cabbage you’ll ever have, smothered in an addictive miso and caramelised onion butter ✨ Cabbages are in season all year round but when winter hits there’s something about a roasted charred cabbage that really gets my heart racing. This dish is ridiculously easy to make, you just have to commit to getting a really good char on those cabbages. Promise it takes it from a 10 to a solid 15/10, easily. RECIPE Caramelised onions: 1 onion, thinly sliced 1 tbsp vegan butter 1 tbsp olive oil Salt 1 sweetheart cabbage, sliced lengthwise 2 tbsp vegan butter Miso butter: 60g vegan butter 2 tbsp brown miso 1 tsp white miso 1 tsp rice wine vinegar 2 tsp agave ¼ tsp ginger, grated Caramelised onions Tofu sauce (blend everything together until smooth): ½ pack silken tofu Pinch of salt Lime juice, to taste Toasted sesame seeds Chopped chives Chilli oil 1. Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning. 2. Whilst the onions caramelise, heat a large frying pan (that's also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along. 3. Once properly charred (don't be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened. 4. When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste. #cabbagerecipe #misobutter #vegandinner #veganrecipes
Sticky chipotle glazed @LikeUKofficial Hot Dogs with a bright chimichurri drizzle nestled in a crusty bun with creamy feta…worth staying in on a Friday night for! ✨ When it comes to Jan and exploring life with a little less meat on our plates, it’s always good to have something you can turn to in the freezer that makes cooking up a weekend treat that much easier and means you won’t end up ordering food in. We want uncomplicated, satisfying food that curbs cravings and hits all the right notes. These Like Hot Dogs make the dreamiest base for this sandwich...when glazed in a sticky sauce you get big flavour and the perfect bite from the sausages. Lucky for you these bags are on promotion in Jan (!!!) so if these are a bit of you, head down to the shop then treat yourself to this. You’ll have a great time, I promise. #ad Full recipe in bio!!
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9mo ago
twistedgreen
Sticky chipotle glazed @LikeUKofficial Hot Dogs with a bright chimichurri drizzle nestled in a crusty bun with creamy feta…worth staying in on a Friday night for! ✨ When it comes to Jan and exploring life with a little less meat on our plates, it’s always good to have something you can turn to in the freezer that makes cooking up a weekend treat that much easier and means you won’t end up ordering food in. We want uncomplicated, satisfying food that curbs cravings and hits all the right notes. These Like Hot Dogs make the dreamiest base for this sandwich...when glazed in a sticky sauce you get big flavour and the perfect bite from the sausages. Lucky for you these bags are on promotion in Jan (!!!) so if these are a bit of you, head down to the shop then treat yourself to this. You’ll have a great time, I promise. #ad Full recipe in bio!!
Smoky black bean and @likeukofficial Hot Dog tacos with a lime crema and pink pickled onions for the ultimate speedy high protein dinner ✨ because we can hit our protein goals without sad microwaved chicken thank you very much I simply NEED you to know that if you want a quick, customisable meal, tacos will forever be your best friend. If you keep beans in your cupboard and Like Hot Dogs in your freezer you’ll have an excellent mid-week dinner in under 30 mins. Pickled onions + all the trimmings are a must. But chuck on whatever you like to feed the whole fam. The stars of the show are the Like Hot Dogs, which are on promotion this month… so go grab ‘em and make these!! #ad Full recipe in bio!
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twistedgreen
Smoky black bean and @likeukofficial Hot Dog tacos with a lime crema and pink pickled onions for the ultimate speedy high protein dinner ✨ because we can hit our protein goals without sad microwaved chicken thank you very much I simply NEED you to know that if you want a quick, customisable meal, tacos will forever be your best friend. If you keep beans in your cupboard and Like Hot Dogs in your freezer you’ll have an excellent mid-week dinner in under 30 mins. Pickled onions + all the trimmings are a must. But chuck on whatever you like to feed the whole fam. The stars of the show are the Like Hot Dogs, which are on promotion this month… so go grab ‘em and make these!! #ad Full recipe in bio!
PUMPKIN, BUT MAKE IT STICKY, SPICY & DELICIOUS (what more could you want? 🤷‍♀️) Roasted Crown Prince pumpkin coated in a sticky, sweet and spicy soy glaze, served on a ridiculously creamy peanut lime sauce. Add a bowl of fluffy rice on the side and you’ve got yourself the dreamiest autumn dinner. Save this for your next cosy dinner! RECIPE ½ Crown Prince pumpkin Olive oil and salt 2 tbsp hoisin 2 tbsp sriracha 1 tbsp agave 1 tbsp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp METHOD Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.Quickly whisk together the ingredients for the peanut sauce then get ready to plate.Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.Serve on a bed of the peanut sauce and dive in!
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PUMPKIN, BUT MAKE IT STICKY, SPICY & DELICIOUS (what more could you want? 🤷‍♀️) Roasted Crown Prince pumpkin coated in a sticky, sweet and spicy soy glaze, served on a ridiculously creamy peanut lime sauce. Add a bowl of fluffy rice on the side and you’ve got yourself the dreamiest autumn dinner. Save this for your next cosy dinner! RECIPE ½ Crown Prince pumpkin Olive oil and salt 2 tbsp hoisin 2 tbsp sriracha 1 tbsp agave 1 tbsp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp METHOD Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.Quickly whisk together the ingredients for the peanut sauce then get ready to plate.Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.Serve on a bed of the peanut sauce and dive in!
Sticky, crispy, umami packed Gochujang buffalo ‘wings’ in honour of Twisted’s ‘pastes’ month ✨ This ones an oldie but a goldie. YES cauliflower ‘wings’ scream veganism circa 2001 but honestly we couldn’t care less what you wanna call them. These are just stupidly good, especially with a generous dollop of Gochujang making the sauce spicy, salty and funky. The paste does allll the work here. Make these, marvel at your creation and enjoy every delicious mouthful ☀️☀️☀️ Full recipe in bio!! #veganrecipes #cauliflowerwings #plantbasedrecipes
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twistedgreen
Sticky, crispy, umami packed Gochujang buffalo ‘wings’ in honour of Twisted’s ‘pastes’ month ✨ This ones an oldie but a goldie. YES cauliflower ‘wings’ scream veganism circa 2001 but honestly we couldn’t care less what you wanna call them. These are just stupidly good, especially with a generous dollop of Gochujang making the sauce spicy, salty and funky. The paste does allll the work here. Make these, marvel at your creation and enjoy every delicious mouthful ☀️☀️☀️ Full recipe in bio!! #veganrecipes #cauliflowerwings #plantbasedrecipes
Sticky chipotle pumpkin on the creamiest avocado and jalapeño sauce ✨ After a stupid number of you loved and recreated my last pumpkin recipe I thought I’d give you another version. Just as sticky, sweet and savoury but with a slightly diff flavour profile with smoky chipotle, zingy lime, earthy cumin and a bit of brightness from orange zest. It’s a real real winner 🤝 RECIPE ½ crown prince pumpkin Extra virgin olive oil Flakey salt 3 tbsp chipotle paste 3 tbsp agave 1/4 orange zested ½ lime, juice 1-2 garlic cloves, grated 1/2 tsp ground cumin ½ tsp smoked paprika 1 tsp soy sauce Salt and freshly cracked pepper, to taste 15g fresh coriander (stems included) 100g thick vegan greek yoghurt ½ avocado ½-1 fresh jalapeno 1 spring onion, greens only Salt to taste To garnish: A handful coriander, finely chopped Thinly sliced jalapeño 50g vegan feta, crumbled Tajin 1. Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45-50 mins. 2. Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill/turn the heat up to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce. 3. Blend the ingredients together for the avocado crema and season to taste. 4. Spoon the crema onto a plate, place the pumpkins on top and top with the garnishes. #pumpkin #squashrecipes #easyveganmeals
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11mo ago
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Sticky chipotle pumpkin on the creamiest avocado and jalapeño sauce ✨ After a stupid number of you loved and recreated my last pumpkin recipe I thought I’d give you another version. Just as sticky, sweet and savoury but with a slightly diff flavour profile with smoky chipotle, zingy lime, earthy cumin and a bit of brightness from orange zest. It’s a real real winner 🤝 RECIPE ½ crown prince pumpkin Extra virgin olive oil Flakey salt 3 tbsp chipotle paste 3 tbsp agave 1/4 orange zested ½ lime, juice 1-2 garlic cloves, grated 1/2 tsp ground cumin ½ tsp smoked paprika 1 tsp soy sauce Salt and freshly cracked pepper, to taste 15g fresh coriander (stems included) 100g thick vegan greek yoghurt ½ avocado ½-1 fresh jalapeno 1 spring onion, greens only Salt to taste To garnish: A handful coriander, finely chopped Thinly sliced jalapeño 50g vegan feta, crumbled Tajin 1. Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45-50 mins. 2. Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill/turn the heat up to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce. 3. Blend the ingredients together for the avocado crema and season to taste. 4. Spoon the crema onto a plate, place the pumpkins on top and top with the garnishes. #pumpkin #squashrecipes #easyveganmeals
ALPHABETTI EP 26: Mushroom ‘Ziti Lasagne’ Z is for… Ziti, and what a finale it is. We thought nothing beat a lasagne, EXCEPT this actually isn’t a lasagne at all. @makemiameal_ has used long thin tubes of ziti layered to soak up silky, savoury bechamel and a rich, umami-packed mushroom ragu. Perhaps not one for you if you have trypophobia, but if you can cast those fears aside it’s a perfect plant-based alternative for the classic ‘meaty’, wintry bake. Every bit as indulgent as it sounds. Link in bio for the full recipe 🫶
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12mo ago
twistedgreen
ALPHABETTI EP 26: Mushroom ‘Ziti Lasagne’ Z is for… Ziti, and what a finale it is. We thought nothing beat a lasagne, EXCEPT this actually isn’t a lasagne at all. @makemiameal_ has used long thin tubes of ziti layered to soak up silky, savoury bechamel and a rich, umami-packed mushroom ragu. Perhaps not one for you if you have trypophobia, but if you can cast those fears aside it’s a perfect plant-based alternative for the classic ‘meaty’, wintry bake. Every bit as indulgent as it sounds. Link in bio for the full recipe 🫶
5 golden sesame aubergine rings with jammy harissa aubergines on a creamy yoghurt. Something a little different for festive tables ✨ This one is a WINNER for me. It hits a whole load of notes - savoury and nutty from the sesame, sweet and smoky from the harissa aubergine and super creamy from the base (whichever you choose to go with). It’s just a nice break from relentless roasts and is the perfect snack to serve your guests this season! Full recipe in bio ✨
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10mo ago
twistedgreen
5 golden sesame aubergine rings with jammy harissa aubergines on a creamy yoghurt. Something a little different for festive tables ✨ This one is a WINNER for me. It hits a whole load of notes - savoury and nutty from the sesame, sweet and smoky from the harissa aubergine and super creamy from the base (whichever you choose to go with). It’s just a nice break from relentless roasts and is the perfect snack to serve your guests this season! Full recipe in bio ✨
Sticky, CRISPY mushroom and tofu rice rolls 🌱🌶️ This sits somewhere between Kimbap and a summer roll and though I love both OG dishes, I wanted to try something that requires no hands on cooking. For these, just chuck some shaved mushrooms and tofu onto a try with leftover or packet sticky rice plus the most UNBELIEVABLE sauce that you’ll want to drink. That goes into the oven then you’re ready to assemble. TOO EASY!! Perfect for a quick lunch at home or packed up and taken into the office (which is literally what I did today and I’m very satisfied x) RECIPE 1 large king oyster, shredded ½ block smoked tofu, shredded 260g leftover or packet sticky rice 3 tbsp soy sauce 1.5 tbsp sesame oil 1.5 tbsp brown sugar 1 tbsp veg oil 1.5 tbsp gochujang 1 tbsp ginger, grated 2-3 cloves garlic, grated Roast for 30-35 mins at 200 degrees until crispy and sticky. Serve with Kimchi and any veg you want (I’d recommend cuc, carrot, daikon and lettuce). Enjoy ✨✨
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twistedgreen
Sticky, CRISPY mushroom and tofu rice rolls 🌱🌶️ This sits somewhere between Kimbap and a summer roll and though I love both OG dishes, I wanted to try something that requires no hands on cooking. For these, just chuck some shaved mushrooms and tofu onto a try with leftover or packet sticky rice plus the most UNBELIEVABLE sauce that you’ll want to drink. That goes into the oven then you’re ready to assemble. TOO EASY!! Perfect for a quick lunch at home or packed up and taken into the office (which is literally what I did today and I’m very satisfied x) RECIPE 1 large king oyster, shredded ½ block smoked tofu, shredded 260g leftover or packet sticky rice 3 tbsp soy sauce 1.5 tbsp sesame oil 1.5 tbsp brown sugar 1 tbsp veg oil 1.5 tbsp gochujang 1 tbsp ginger, grated 2-3 cloves garlic, grated Roast for 30-35 mins at 200 degrees until crispy and sticky. Serve with Kimchi and any veg you want (I’d recommend cuc, carrot, daikon and lettuce). Enjoy ✨✨
Jokes aside, Italy, I love your food sm it just gives me cramps ✨🫶 This buttery, toasty, creamy corn cacio e pepe is for my pasta loving friends who want a little less cheese but just as much indulgence. It’s so easy to whip up and makes a gorgeous summer dinner. It is wholly untraditional but sometimes as vegans we have to work a little harder to make magic. Yes it takes a few more ingredients but it is absolutely worth it. RECIPE for 2-3: 75g cashews, soaked for 20 minutes in boiling water 25g vegan butter 1 small onion, finely chopped 2 cloves garlic, finely sliced 200g corn (preferably off the cob) 1 tbsp white miso paste 10g nutritional yeast 100ml soy milk 1 tbsp vegan butter ½ tbsp olive oil ¾ -1 tsp coarsely ground black pepper 200g pasta of choice 1. Heat a large pan over medium heat. Melt the vegan butter then add the diced onion and fry with a pinch of salt until translucent. 2. Add the corn and fry for around 5-6 minutes with the onions until softened. 3. Add in the garlic and fry for a further minute or so. Place the pasta onto a boil with plenty of salt. 4. Tip the cashews and corn mixture into a blender with the miso, nutritional yeast and soy milk. Blend until completely smooth then season to taste (don’t add too much salt as you’ll be adding salty pasta water to the sauce later). 5. Fry the vegan butter and olive oil in a frying pan over a medium low heat. Add the black pepper and fry until sizzling and aromatic. 6. Add the pasta sauce to the pan with plenty of pasta water and stir to emulsify. Drop in the cooked pasta and stir it all together until creamy and saucy (more pasta water helps form a loose sauce that clings to the pasta). 7. Serve with more nutritional yeast or vegan parmesan and enjoy! #veganpasta #easypasta
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twistedgreen
Jokes aside, Italy, I love your food sm it just gives me cramps ✨🫶 This buttery, toasty, creamy corn cacio e pepe is for my pasta loving friends who want a little less cheese but just as much indulgence. It’s so easy to whip up and makes a gorgeous summer dinner. It is wholly untraditional but sometimes as vegans we have to work a little harder to make magic. Yes it takes a few more ingredients but it is absolutely worth it. RECIPE for 2-3: 75g cashews, soaked for 20 minutes in boiling water 25g vegan butter 1 small onion, finely chopped 2 cloves garlic, finely sliced 200g corn (preferably off the cob) 1 tbsp white miso paste 10g nutritional yeast 100ml soy milk 1 tbsp vegan butter ½ tbsp olive oil ¾ -1 tsp coarsely ground black pepper 200g pasta of choice 1. Heat a large pan over medium heat. Melt the vegan butter then add the diced onion and fry with a pinch of salt until translucent. 2. Add the corn and fry for around 5-6 minutes with the onions until softened. 3. Add in the garlic and fry for a further minute or so. Place the pasta onto a boil with plenty of salt. 4. Tip the cashews and corn mixture into a blender with the miso, nutritional yeast and soy milk. Blend until completely smooth then season to taste (don’t add too much salt as you’ll be adding salty pasta water to the sauce later). 5. Fry the vegan butter and olive oil in a frying pan over a medium low heat. Add the black pepper and fry until sizzling and aromatic. 6. Add the pasta sauce to the pan with plenty of pasta water and stir to emulsify. Drop in the cooked pasta and stir it all together until creamy and saucy (more pasta water helps form a loose sauce that clings to the pasta). 7. Serve with more nutritional yeast or vegan parmesan and enjoy! #veganpasta #easypasta
Hot, crispyyy, steamy elote inspired corn fritters that can be whipped up in one bowl ready to eat in one sitting 🌽 Elotes are elite. The combination of sweet, salty, tangy, creamy and spicy never ceases to amaze me. So here I am, whipping up another Elote inspired dish because I worship the ground they walk on. Full recipe in our biooo now. These simply neeeed to be made ☀️
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twistedgreen
Hot, crispyyy, steamy elote inspired corn fritters that can be whipped up in one bowl ready to eat in one sitting 🌽 Elotes are elite. The combination of sweet, salty, tangy, creamy and spicy never ceases to amaze me. So here I am, whipping up another Elote inspired dish because I worship the ground they walk on. Full recipe in our biooo now. These simply neeeed to be made ☀️
SHE’S BACK and this time with the most phenomenal whole roasted turmeric cauliflower with a peanut tahini sauce AND confit garlic & lime leaf oil 😮‍💨😮‍💨 @helensgraham is the QUEEN of veg for good reason. So no wonder you have all been asking for her to come back into the studio to make more magic for our festive tables 👑 ‘I really love serving a whole cauliflower at the table - it feels so dramatic and never fails to make an impact and get people excited. There's quite a lot of Indonesian/Malaysian influence here with the peanut tahini which is so rich and decadent, but the lime oil cuts through it so perfectly. If you cant find lime leaves, feel free to sub for fresh curry leaves or just leave out altogether.’ @helensgraham x Full recipe in bio! Strap in and prepare yourself for another phenomenal centrepiece dropping next week. Don’t know about you but we’re really excited for this 🎄✨ #veganchristmas #veggiechristmas #plantbasedrecipes #cauliflower
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SHE’S BACK and this time with the most phenomenal whole roasted turmeric cauliflower with a peanut tahini sauce AND confit garlic & lime leaf oil 😮‍💨😮‍💨 @helensgraham is the QUEEN of veg for good reason. So no wonder you have all been asking for her to come back into the studio to make more magic for our festive tables 👑 ‘I really love serving a whole cauliflower at the table - it feels so dramatic and never fails to make an impact and get people excited. There's quite a lot of Indonesian/Malaysian influence here with the peanut tahini which is so rich and decadent, but the lime oil cuts through it so perfectly. If you cant find lime leaves, feel free to sub for fresh curry leaves or just leave out altogether.’ @helensgraham x Full recipe in bio! Strap in and prepare yourself for another phenomenal centrepiece dropping next week. Don’t know about you but we’re really excited for this 🎄✨ #veganchristmas #veggiechristmas #plantbasedrecipes #cauliflower
STICKY HOISIN CELERIAC SKEWERS from @helensgraham FOR TWISTED COOKBOOK CLUB 🍢 If you’re thinking ‘what the hell is a celeriac?!’... allow Helen Graham to school you. She’s long been on a mission to give veg a PR rebrand, and now she’s even got a book where she’s doing just that. Her answer is these gorgeous skewers in a char siu marinade using the humble celeriac. Sweet, earthy and caramelised, they’re pretty much guaranteed to convert a sceptic. They’re also deceptively easy, so you can whack them on a BBQ when the sun comes back out and impress all your mates. It goes without saying there’s LOADS more like this in Helen’s book Centrepiece, which is out now! Recipe for this one in the Twisted bio
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6mo ago
twistedgreen
STICKY HOISIN CELERIAC SKEWERS from @helensgraham FOR TWISTED COOKBOOK CLUB 🍢 If you’re thinking ‘what the hell is a celeriac?!’... allow Helen Graham to school you. She’s long been on a mission to give veg a PR rebrand, and now she’s even got a book where she’s doing just that. Her answer is these gorgeous skewers in a char siu marinade using the humble celeriac. Sweet, earthy and caramelised, they’re pretty much guaranteed to convert a sceptic. They’re also deceptively easy, so you can whack them on a BBQ when the sun comes back out and impress all your mates. It goes without saying there’s LOADS more like this in Helen’s book Centrepiece, which is out now! Recipe for this one in the Twisted bio
Another GORGEOUS showstopper for your festive tables, whole baked celeriac with a Seeni Sambol inspired gravy AND a harissa salsa macha ✨ This is restaurant cooking, at home with a recipe from the woman who knows how to do the most magical things with humble ingredients. ‘This dish was inspired by my trip to Sri Lanka where I discovered seeni sambol - a caramelised onion condiment with curry leaves and plenty of cinnamon that was served on the side of basically everything and 10 times out of 10 made it infinetly better. Here I’ve turned it into a rich gravy with pomegranate molasses and tamarind making it the perfect foil for this whole roasted celeriac.’ @helensgraham x This one is really really special with LAYERS of incredible texture and flavour so make sure you add it to your shopping lists for the big day ✨✨ Full recipe is in the link in our bio! #showstoppers #celeriac #veganchristmas
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11mo ago
twistedgreen
Another GORGEOUS showstopper for your festive tables, whole baked celeriac with a Seeni Sambol inspired gravy AND a harissa salsa macha ✨ This is restaurant cooking, at home with a recipe from the woman who knows how to do the most magical things with humble ingredients. ‘This dish was inspired by my trip to Sri Lanka where I discovered seeni sambol - a caramelised onion condiment with curry leaves and plenty of cinnamon that was served on the side of basically everything and 10 times out of 10 made it infinetly better. Here I’ve turned it into a rich gravy with pomegranate molasses and tamarind making it the perfect foil for this whole roasted celeriac.’ @helensgraham x This one is really really special with LAYERS of incredible texture and flavour so make sure you add it to your shopping lists for the big day ✨✨ Full recipe is in the link in our bio! #showstoppers #celeriac #veganchristmas
SUPER EASY creamy cucumber, miso and sesame chilled noodles 🥒✨ These noodles are everything you could want from a dish…they take about 10 minutes to throw together, they’re creamy, slightly nutty from the sesame and refreshing from the cucumber. Then wallop, you get hit with tang from lime and umami from miso. It really is a winner, and requires basically no cooking (aside from a quick noodle boil). This will rescue you on many balmy evenings this summer…and even in this weird limbo where it’s neither hot nor cold 🤝 RECIPE for 2: Sauce/soup: 115g cucumber, seeds removed 2.5 tsp sesame oil 1.5 tbsp white miso paste 2 spring onions, green tops only 1 small garlic clove 1 block silken tofu 10g ginger, peeled 1 lime, juice ¼ tsp sugar 15g fresh coriander ½ lime zest (optional) green chilli, to taste Salt to taste Cucumber salad: Rest of the cucumber + salt ½ avocado, diced ½ sheet toasted nori, rolled and sliced into thin strips 1/2 tbsp toasted white sesame seeds 1/2 tbsp toasted black sesame seeds A handful fresh coriander leaves, roughly torn or chopped Squeeze of lime To serve: 2 servings noodles of choice 35g peanuts, finely chopped Chilli oil and/or sesame oil Wedge of lime 1. Blend all of the ingredients for the sauce until completely smooth 2. Bash the rest of the cucumber with a rolling pin or something heavy. Cut the smashed cucumber up into bitesize pieces then place into a bowl with a pinch of salt. Leave to sit for around 5 minutes, whilst you cook the noodles. 3. Drain the cucumber then add the rest of the salad ingredients to the bowl and season to taste. 4. Rinse the cooked noodles under cold water to stop cooking then add to 2 bowls. Pour the soup/sauce around the noodles then top with the cucumber salad, peanuts and chilli/sesame oil. Squeeze over a wedge of lime and enjoy! #chillednoodles #noodles
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5mo ago
twistedgreen
SUPER EASY creamy cucumber, miso and sesame chilled noodles 🥒✨ These noodles are everything you could want from a dish…they take about 10 minutes to throw together, they’re creamy, slightly nutty from the sesame and refreshing from the cucumber. Then wallop, you get hit with tang from lime and umami from miso. It really is a winner, and requires basically no cooking (aside from a quick noodle boil). This will rescue you on many balmy evenings this summer…and even in this weird limbo where it’s neither hot nor cold 🤝 RECIPE for 2: Sauce/soup: 115g cucumber, seeds removed 2.5 tsp sesame oil 1.5 tbsp white miso paste 2 spring onions, green tops only 1 small garlic clove 1 block silken tofu 10g ginger, peeled 1 lime, juice ¼ tsp sugar 15g fresh coriander ½ lime zest (optional) green chilli, to taste Salt to taste Cucumber salad: Rest of the cucumber + salt ½ avocado, diced ½ sheet toasted nori, rolled and sliced into thin strips 1/2 tbsp toasted white sesame seeds 1/2 tbsp toasted black sesame seeds A handful fresh coriander leaves, roughly torn or chopped Squeeze of lime To serve: 2 servings noodles of choice 35g peanuts, finely chopped Chilli oil and/or sesame oil Wedge of lime 1. Blend all of the ingredients for the sauce until completely smooth 2. Bash the rest of the cucumber with a rolling pin or something heavy. Cut the smashed cucumber up into bitesize pieces then place into a bowl with a pinch of salt. Leave to sit for around 5 minutes, whilst you cook the noodles. 3. Drain the cucumber then add the rest of the salad ingredients to the bowl and season to taste. 4. Rinse the cooked noodles under cold water to stop cooking then add to 2 bowls. Pour the soup/sauce around the noodles then top with the cucumber salad, peanuts and chilli/sesame oil. Squeeze over a wedge of lime and enjoy! #chillednoodles #noodles
HEAVENLY saffron roasted cauliflower with a cranberry chipotle chilli crisp and roasted garlic tahini ✨🎁 Another stunner from the QUEEN of incredible veg @helensgraham giving festive spreads a little jazzing up because we just need some alternatives to boring mushroom wellingtons and sad nut roasts 🤝 ‘For me saffron is the ultimate indulgence for the festive period and one that pairs perfectly with cauliflower. what makes this recipe super fun is the addition of cranberries into the chilli crisp, adding a sweet sour tang to this really luxurious dish’ @helensgraham x So strap in and follow along for some seriously tasty veg centrepieces dropping every week in the lead up to Christmas 🎄🫶✨ GOSH we’re excited, hope you are too!!
164K
4.72K
105
10mo ago
twistedgreen
HEAVENLY saffron roasted cauliflower with a cranberry chipotle chilli crisp and roasted garlic tahini ✨🎁 Another stunner from the QUEEN of incredible veg @helensgraham giving festive spreads a little jazzing up because we just need some alternatives to boring mushroom wellingtons and sad nut roasts 🤝 ‘For me saffron is the ultimate indulgence for the festive period and one that pairs perfectly with cauliflower. what makes this recipe super fun is the addition of cranberries into the chilli crisp, adding a sweet sour tang to this really luxurious dish’ @helensgraham x So strap in and follow along for some seriously tasty veg centrepieces dropping every week in the lead up to Christmas 🎄🫶✨ GOSH we’re excited, hope you are too!!
The EASIEST, best choc mousse (for the dairy free girlies and literally anyone else )✨ …and you can make it with just 2 ingredients and 5 mins of your sweet sweet time. That being said I like to add a spoonful of peanut butter and a squeeze of agave cos it adds a bit of je ne said quoi, sue me. But you do you, just promise you’ll make it!! It’ll surprise you in the best way. SAVE this for when the sweet cravings hit x RECIPE 300g silken tofu, drained 100g dark chocolate (70%), melted Agave to taste Peanut butter (optional)
150K
1.67K
76
5mo ago
twistedgreen
The EASIEST, best choc mousse (for the dairy free girlies and literally anyone else )✨ …and you can make it with just 2 ingredients and 5 mins of your sweet sweet time. That being said I like to add a spoonful of peanut butter and a squeeze of agave cos it adds a bit of je ne said quoi, sue me. But you do you, just promise you’ll make it!! It’ll surprise you in the best way. SAVE this for when the sweet cravings hit x RECIPE 300g silken tofu, drained 100g dark chocolate (70%), melted Agave to taste Peanut butter (optional)
Time for the sexiest aubergine you’ll ever have… harissa glazed served on a ridiculous butter bean dip with sumac onions ✨ I’ll never understand why aubergines are so divisive. In any case I hope this one brings people together cos it’s impossible not to love this combination of flavours and textures. It’s a real party on a plate. But like a classy party at some kind of unpretentious roof top bar. If you can imagine such a thing…if not just try it and thank me later 🫶🫶 RECIPE 2 medium aubergines, halved lengthwise and crosshatched 2 tbsp rose harissa paste 1 tbsp pomegranate molasses 1 tsp agave 1 clove garlic 1/2 tsp coriander powder 1 tbsp tomato paste 1/2 tbsp olive oil Salt, to taste 370g butter beans (reserving half the liquid) 60g good quality tahini 1/2 lemon, juice Salt 1/2 onion 5g fresh parsley 1/2 tsp sumac Salt 1. Preheat the oven to 190 fan/210C. Oil and salt the aubergines and roast cut side down for 30 minutes, flipping up half way through 2. Whilst the aubergines roast, place the ingredients for the butter bean dip in a high speed blender and process until completely smooth. Season to taste. 3. Mix together the ingredients for the glaze then brush over the cross hatched aubergines after 30 minutes. Place back into the oven and roast for another 20 minutes, basting again half way through. 4. Finally mix the onions with salt, chopped parsley and sumac and leave to sit. 5. Serve the aubergines on the dip topped with the sumac onions. Have on its own or with bread to mop it all up. Enjoy! #auberginerecipe #harissa #vegandinner #veganrecipes
143K
3.01K
48
9mo ago
twistedgreen
Time for the sexiest aubergine you’ll ever have… harissa glazed served on a ridiculous butter bean dip with sumac onions ✨ I’ll never understand why aubergines are so divisive. In any case I hope this one brings people together cos it’s impossible not to love this combination of flavours and textures. It’s a real party on a plate. But like a classy party at some kind of unpretentious roof top bar. If you can imagine such a thing…if not just try it and thank me later 🫶🫶 RECIPE 2 medium aubergines, halved lengthwise and crosshatched 2 tbsp rose harissa paste 1 tbsp pomegranate molasses 1 tsp agave 1 clove garlic 1/2 tsp coriander powder 1 tbsp tomato paste 1/2 tbsp olive oil Salt, to taste 370g butter beans (reserving half the liquid) 60g good quality tahini 1/2 lemon, juice Salt 1/2 onion 5g fresh parsley 1/2 tsp sumac Salt 1. Preheat the oven to 190 fan/210C. Oil and salt the aubergines and roast cut side down for 30 minutes, flipping up half way through 2. Whilst the aubergines roast, place the ingredients for the butter bean dip in a high speed blender and process until completely smooth. Season to taste. 3. Mix together the ingredients for the glaze then brush over the cross hatched aubergines after 30 minutes. Place back into the oven and roast for another 20 minutes, basting again half way through. 4. Finally mix the onions with salt, chopped parsley and sumac and leave to sit. 5. Serve the aubergines on the dip topped with the sumac onions. Have on its own or with bread to mop it all up. Enjoy! #auberginerecipe #harissa #vegandinner #veganrecipes
YOUR FAVE MEALS AS SALADS: KATSU CURRY edition🍛 The weather is pretending to behave, but we're still on chaos... so we had to deliver more of your favourite dishes in salad form ✨ This one... chunks of katsu-style tofu, a fresh slaw base and crispy bites of baked sticky rice. Crunch on crunch on crunch. Then it all gets drenched in a creamy, curried dressing with silken tofu which keeps things light and gives us ANOTHER hit of protein. Save this for when you want something that absolutely does not feel like a salad. RECIPE: CRISPY RICE Microwave ready/left over sticky rice 1 tbsp sesame oil 1 tosp soy sauce DRESSING 2 tsp sesame oil 1 large garlic clove, grated 1 tsp ginger, grated 1 tbsp curry powder ½ block silken tofu 1 tsp soy sauce 1 tsp agave syrup 2 tbsp vegan mayo Squeeze lime and salt to taste KATSU TOFU 1 block smoked tofu, cubed 45g all purpose flour 3-5 shakes white pepper 1 tsp garlic powder 70ml oat milk 50g panko breadcrumbs 2 tbsp sesame seeds 100ml vegetable oil SALAD 150g cabbage 4 radishes, thinly sliced 2 spring onions, thinly sliced 2 baby cucumbers, thinly sliced 1 tbsp sesame oil 10-15g coriander Lime juice and salt, to taste 1 red chilli, thinly sliced 1. Preheat the oven to 200 degrees fan. Toss the leftover or microwave ready sticky rice with the sesame oil and soy sauce. Place on a tray and bake for 20-25 minutes until crisp. 2. For the dressing, fry the garlic and ginger over a medium low heat in the sesame oil for 30 seconds. Add the curry powder and stir together. Fry for another 30 seconds then take off the heat. 3. Blend the paste with the silken tofu and other ingredients until smooth, season to taste. 4. Put the flour in one bowl with the white pepper and garlic powder. Pour the oat milk into another bowl then panko breadcrumbs and sesame seeds. Toss the tofu chunks in the flour then the milk and finally the breadcrumbs. Airfry until crisp or shallow fry in oil until crispy and golden brown. 5. Toss the salad ingredients together with salt, sesame oil and lime juice to taste. Serve on a platter topped with the tofu katsu pieces and plenty of the dressing. #veganrecipes #katsucurry #saladseason
137K
1.43K
31
6mo ago
twistedgreen
YOUR FAVE MEALS AS SALADS: KATSU CURRY edition🍛 The weather is pretending to behave, but we're still on chaos... so we had to deliver more of your favourite dishes in salad form ✨ This one... chunks of katsu-style tofu, a fresh slaw base and crispy bites of baked sticky rice. Crunch on crunch on crunch. Then it all gets drenched in a creamy, curried dressing with silken tofu which keeps things light and gives us ANOTHER hit of protein. Save this for when you want something that absolutely does not feel like a salad. RECIPE: CRISPY RICE Microwave ready/left over sticky rice 1 tbsp sesame oil 1 tosp soy sauce DRESSING 2 tsp sesame oil 1 large garlic clove, grated 1 tsp ginger, grated 1 tbsp curry powder ½ block silken tofu 1 tsp soy sauce 1 tsp agave syrup 2 tbsp vegan mayo Squeeze lime and salt to taste KATSU TOFU 1 block smoked tofu, cubed 45g all purpose flour 3-5 shakes white pepper 1 tsp garlic powder 70ml oat milk 50g panko breadcrumbs 2 tbsp sesame seeds 100ml vegetable oil SALAD 150g cabbage 4 radishes, thinly sliced 2 spring onions, thinly sliced 2 baby cucumbers, thinly sliced 1 tbsp sesame oil 10-15g coriander Lime juice and salt, to taste 1 red chilli, thinly sliced 1. Preheat the oven to 200 degrees fan. Toss the leftover or microwave ready sticky rice with the sesame oil and soy sauce. Place on a tray and bake for 20-25 minutes until crisp. 2. For the dressing, fry the garlic and ginger over a medium low heat in the sesame oil for 30 seconds. Add the curry powder and stir together. Fry for another 30 seconds then take off the heat. 3. Blend the paste with the silken tofu and other ingredients until smooth, season to taste. 4. Put the flour in one bowl with the white pepper and garlic powder. Pour the oat milk into another bowl then panko breadcrumbs and sesame seeds. Toss the tofu chunks in the flour then the milk and finally the breadcrumbs. Airfry until crisp or shallow fry in oil until crispy and golden brown. 5. Toss the salad ingredients together with salt, sesame oil and lime juice to taste. Serve on a platter topped with the tofu katsu pieces and plenty of the dressing. #veganrecipes #katsucurry #saladseason
This is your sign to give cabbage the main character treatment, with a seriously addictive miso and caramelised onion butter. Cabbage is a year-round staple, but there’s something about getting those edges beautifully charred and the middle all soft and tender that makes this dish next level. Add that rich, savoury miso butter and a drizzle of chilli oil, and suddenly cabbage is the star of the show. Trust us, this one’s a solid 15/10. RECIPE 👇 Caramelised onions: 1 onion, thinly sliced 1 tbsp vegan butter 1 tbsp olive oil Salt 1 sweetheart cabbage, sliced lengthwise 2 tbsp vegan butter Miso butter: 60g vegan butter 2 tbsp brown miso 1 tsp white miso 1 tsp rice wine vinegar 2 tsp agave ¼ tsp ginger, grated Caramelised onions Tofu sauce (blend everything together until smooth): ½ pack silken tofu Pinch of salt Lime juice, to taste Toasted sesame seeds Chopped chives Chilli oil 1. Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning. 2. Whilst the onions caramelise, heat a large frying pan (that’s also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along. 3. Once properly charred (don’t be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened. 4. When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste.
137K
3.82K
18
2w ago
twistedgreen
This is your sign to give cabbage the main character treatment, with a seriously addictive miso and caramelised onion butter. Cabbage is a year-round staple, but there’s something about getting those edges beautifully charred and the middle all soft and tender that makes this dish next level. Add that rich, savoury miso butter and a drizzle of chilli oil, and suddenly cabbage is the star of the show. Trust us, this one’s a solid 15/10. RECIPE 👇 Caramelised onions: 1 onion, thinly sliced 1 tbsp vegan butter 1 tbsp olive oil Salt 1 sweetheart cabbage, sliced lengthwise 2 tbsp vegan butter Miso butter: 60g vegan butter 2 tbsp brown miso 1 tsp white miso 1 tsp rice wine vinegar 2 tsp agave ¼ tsp ginger, grated Caramelised onions Tofu sauce (blend everything together until smooth): ½ pack silken tofu Pinch of salt Lime juice, to taste Toasted sesame seeds Chopped chives Chilli oil 1. Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning. 2. Whilst the onions caramelise, heat a large frying pan (that’s also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along. 3. Once properly charred (don’t be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened. 4. When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste.

Twisted Green (@twistedgreen) Instagram Stats & Analytics

Twisted Green (@twistedgreen) has 198K Instagram followers with a 2.02% engagement rate over the past 12 months. Across 81.0 posts, Twisted Green received 172K total likes and 8.69M impressions, averaging 2.13K likes per post. This page tracks Twisted Green's performance metrics, top content, and engagement trends — updated daily. To benchmark @twistedgreen against other accounts, use Socialpruf's Instagram competitor analysis tool.

Twisted Green (@twistedgreen) Instagram Analytics FAQ

How many Instagram followers does Twisted Green have?+
Twisted Green (@twistedgreen) has 198K Instagram followers as of November 2026.
What is Twisted Green's Instagram engagement rate?+
Twisted Green's Instagram engagement rate is 2.02% over the last 12 months, based on 81.0 posts.
How many likes does Twisted Green get on Instagram?+
Twisted Green received 172K total likes across 81.0 posts in the last 12 months, averaging 2.13K likes per post.
How many Instagram impressions does Twisted Green get?+
Twisted Green's Instagram content generated 8.69M total impressions over the last 12 months.
Can I compare Twisted Green with other Instagram accounts?+
Yes. Add @twistedgreen to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.