These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
An Italian-style white bean and lemon risotto with basil pesto and garlic mushrooms. We have sprinkled over pumpkin seeds, to add a crunchy texture to this dish.
Warming and nourishing lentils packed with Moroccan flavours and topped with turmeric roasted cauliflower.
We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish.
Cauliflower steaks, taken from the centre of the cauliflower and chargrilled, are drizzled with a parsley lemon sauce and served with Italian inspired cannellini beans with sundried tomatoes, capers and black olives.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
Fragrant tofu kebabs with red cabbage and carrot slaw wrapped in a turmeric spiced chickpea pancake.
A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.
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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