A creamy mushroom, leek and cherry tomato casserole flavoured with Italian sun-dried tomato pesto. Chunks of pan-fried tempeh are stirred through at the end and fresh green beans are served on the side.
Comfort food, for any day of the week. Fibre-packing butter beans simmer with silky coconut yoghurt, leafy spinach and pillowy mushroom, and are sweetened with sun-dried tomatoes. Crunchy red rice makes a colourful, filling side.
A British favourite, the Mindful Chef way. Our bubble and squeak is packed with greens, including spinach, cabbage and basil pesto. We add protein with flaky, sustainably sourced salmon and an oozy egg.
Rich bolognese; nutty sunflower mince; earthy mushrooms – when bellies big and small are rumbling, this will fill them fast. Picky eaters won’t mind our fresh salad, studded with juicy cucumber, a vitamin K source.
You don’t need pasta to make lasagne – in our lighter, gluten-free version we’ve swapped it for layers of earthy courgette, fibre-rich beans and chestnut mushrooms. Instead of traditional béchamel, our innovative take uses coconut yoghurt.