Seared grass-fed sirloin steak on a bed of mustardy celeriac mash, topped with delicious mixed mushrooms sautéed in garlic, fresh herbs and drizzled with truffle oil.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
A warming, wholesome tomato curry loaded with chickpeas and spinach, spiced with aromatic black mustard seeds, turmeric, cumin seeds and ground coriander.
This recipe takes tofu and elevates it to something standout. We simmer our golden tofu in a sticky maple and ginger teriyaki sauce. Paired with crunchy mangetout, spring onions, red peppers and crispy seaweed for added texture.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
Homemade potato gnocchi and purple sprouting broccoli topped with sautéed mixed mushrooms drizzled in truffle oil and sprinkled with crunchy pine nuts.
Our grass-fed flat iron steak strips are pan-fried then coated in a deliciously creamy mushroom stroganoff sauce and served on a bed of courgette and carrot spaghetti.
Our vegan take on the classic tagine; we swap the meat for tofu and couscous for quinoa. Fragrant harissa infuses the dish with a rich, earthy flavour which contrasts well with sweet dried apricots.
We've cooked soft baby aubergines in a homemade teriyaki sauce with edamame & crispy kale.
Soft aubergine baked with a tangy homemade sweet and sour sauce and served on a bed of vegetable and buckwheat noodles, a delicious gluten-free alternative to wheat noodles.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.