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One of the most vivid memories I have from my early days as a vegan, is a friend of mine asking me how I'd ever make pasta alla carbonara ever again. I remember mentioning tofu and mumbling something about chickpeas instead of the bacon in response, feeling slightly hurt - and puzzled.
Well - here's my glorious come back. Totally satisfying, with all the creamy/chewy qualities a good carbonara should have, completely cruelty free and totally delicious. A true ode to pasta.
Alberto's mum makes the best gnocchi in Italy (we Italians like to exaggerate like that). No really, she does! We were feeling nostalgic so we cooked this little beauty up. It's satisfying, filling, comforting and ridiculously tasty. It reminds us of a dish we used to eat when we went up to the Dolomites for our winter holidays, called "Gnocchi, Panna Rucola e Speck" - the original recipe doesn't call for mushrooms, but we added them in to add some extra tastiness.
John Burns On our Lorne Style Sausage

Absolutely amazing, the flavour, the texture, the best. I love your company and everything you stand for. Thank you for another amazing product and for delivering another amazing solution to one of the worlds biggest problems - the meat trade.

Michelle On our Sage & Onion Roast

We have ordered this for the last two Christmas dinners and they don’t disappoint. We have loved ordering from Sgaia Foods as they have such a great range. We also used the salami to stuff our Brussels and had the Lorne Sausage for Christmas breakfast. The whole works!


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