We've adapted the classic bechamel sauce to create a creamy vegan, gluten-free version using Rude Health's almond milk, for a nutrition-packed lasagne.
Fresh mango adds a delicious sweetness to the tangy lime in our spicy salsa. We keep the skin on our haddock before coating it in our jerk style rub for extra flavour and texture.
We've given the classic nicoise a twist with pan-fried smoked mackerel, alongside tender green beans and delicious black olives.
We've used rich brown miso paste to our fragrant chilli tofu ramen, and added salty seaweed, dark green cavolo nero and fibre-rich buckwheat noodles.
We love jackfruit for its versatility in vegan dishes. We simmer it in a sweet, smoky barbecue sauce, then shred the jackfruit to give a meaty texture. Served alongside creamy avocado and brown rice.
Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and spinach. Rounded off with quinoa and ribboned spring onions.
We marinate bite-sized pieces of fresh salmon in a sweet ginger sauce then thread them on skewers and pan-fry until golden. Served with a crunchy rainbow slaw, brown rice and honey lime dressing.
Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.
This warming bowl is packed with Mexican flavours, and loaded with chicken and black beans, a delicious combo.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
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