About Niki Webster


I was a super fussy child! I had a dairy intolerance and refused to eat meat, which at the time was a little unusual. My poor Mum!

In despair, she let me loose in the kitchen, gave me a mini-budget, and I started to experiment. I was fascinated by flavours, curry spices were just the best. Then, when I hit my teens, I travelled around Turkey for six weeks; honestly, the food just blew my mind.

After University, I worked in food marketing, but the vegan food options at home were really limited. Then, on my travels around India, the Middle East and the Far East, I discovered a basketful of incredible and inspirational plant-based flavours and dishes.

All of this bubbled away until 2015, when I launched my blog. I juggled growing Rebel Recipes with my full-time job, fell in love with Instagram, and engaged with vegans pioneers all over the world.

Rebel Recipes grew and grew, and then in 2016, I made the leap and left my proper job to focus on writing recipes and promoting healthy, sustainable vegan food. I haven’t looked back since!

It’s been super-exciting to be part of the mushroom-ing of vegan food. The way the world eats is changing for the better.

I’m super-excited you’re eating more plants.

I wish you a delicious visit, and thanks for stopping by.