These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
This salad is not only refreshing; it’s layered with multi-textured flavour. Nutty black rice forms the base and is offset by slices of tempeh, mango, red peppers and radishes. We drizzle over a peanut satay-style dressing to serve.
A chargrilled cauliflower 'steak' coated in harissa, served with crunchy spiced chickpeas and a creamy cauliflower mash. We've poured over a creamy tahini dressing and sprinkled with pistachios.
Shiitake mushrooms are absolutely brimming with umami and make this tangy tofu dish completely irresistible. The tamarind and fresh aromatics add even more flavour.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
This Caribbean-inspired curry combines the light aromatic flavours of ginger, mango and coconut to create a colourful summertime dish. Earthy black beans and brown rice add a rich contrast.
Our fajita bowl uses beans instead of meat for a lighter take on this Tex-Mex classic. We add quinoa, avocado, pickled jalapeños and a coconut lime sauce to a base of fried red peppers and onions.
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.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.