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.
We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish.
We roast cauliflower to concentrate its mild flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a nice contrast and garnished with fresh coriander.
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.
Shiso is hard to find in the UK but a prized ingredient in Japanese cooking. It has an instantly recognisable, lovely grassy taste that gives this quick, creamy peanut tofu a restaurant feel.
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