These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
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.
Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
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.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.