Quick vegan: 5 Minute Fresh Pesto

This recipe is perfect for any occasion and is so versatile. It can be added to salads, pizzas, sandwiches, pastas, burgers, tarts… pretty much anything! We prefer making our own pesto for two reasons. A lot of fresh pestos we have found come in plastic tubs, use an old glass jar to store this in your fridge for up to two weeks. Traditional pesto is made with Parmesan which is made with Rennit, a set of enzymes produced in the stomachs of mammals, usually cows. So, we prefer to reduce our plastic usage and lessen the demand for products with rennit. This recipe does both and is delicious!

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The E.C.O Vegan Cookbook

To celebrate the start of Veganuary we introduce our recipe book so far. These are all of our vegan recipes posted since we launched in July 2019, they have all been made and eaten (and enjoyed) by one of our E.C.O. team. We hope you can use these to help you to complete Veganuary, or just try new ways of cooking foods you already love.

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