The bright flavours of sun-drenched Caribbean islands inspired our chefs to create these vegan lettuce bowls. Smoky jerk spice, low-fat jackfruit and
creamy black beans meet juicy mango and sweet tomato.
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.
It’s all the comfort of chilli con carne, minus the meat. Our nutty sunflower ‘mince’ is just as satisfying, and simmers gorgeously with fibre-source kidney beans, chilli flakes and cumin. Mashed avocado tempers the heat.
Peaches have a floral aroma that really brings out the flavour of our outdoor-reared pork. This summery dish is drizzled with a sweet balsamic reduction and garnished with flaked almonds for added crunch.
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.