These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
A delicate white fish, haddock suits Asian-inspired preparations with ginger and tamari. Served with a quick stir-fry and warm quinoa seasoned with sweet white miso for a light touch of umami.
Sesame-coated crispy tofu mingles with juicy chunks of mango and crisp sugar snap peas in a sweet and sour ginger dressing. Garnished with spring onion and spooned over brown rice. Simple and addictive.
A chargrilled cauliflower 'steak' coated in harissa, served with crunchy spiced chickpeas and a creamy cauliflower mash. We've poured over a creamy tahini dressing and sprinkled with pistachios.
This heritage pork is coated in dukkah, a spice mix with Egyptian origins but blended in Cornwall. It contains crushed nuts, sesame and spices and pairs immaculately with charred little gem and peach.
A deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
Chickpeas aren’t traditionally used in Thai food, but we love them in this red Thai curry, pairing nicely with our signature spice blend, coconut-based sauce and nutty black rice.
Made with courgetti noodles, firm tofu and a touch of chilli, our veggie Pad Thai swaps fish sauce for lime and tamari. It’s simple, filling and fresh.
A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.