A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
We have paired the delicate flavour of haddock with rich sweet white miso paste, a popular Japanese seasoning made from fermented soybeans, and fresh warming ginger.
These succulent skewers are accompanied by a fragrant cauliflower rice, the perfect light dinner full of flavour.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and crispy kale. Rounded off with quinoa and ribboned spring onions.
Wedges of golden tofu are simmered in a homemade maple and ginger teriyaki sauce. Finished with crunchy veg, spring onions and a crispy seaweed blend.
We've cooked soft baby aubergines in a homemade teriyaki sauce with edamame & crispy kale.
We've paired edamame beans, young soybeans, with rich umami-flavoured miso paste and made burgers with a crunchy peanut slaw alongside.
We've created a sticky teriyaki sauce which coats pan-fried salmon, served alongside quinoa with edamame beans.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.