These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
Shiitake mushrooms are absolutely brimming with umami and make this tangy tofu dish completely irresistible. The tamarind and fresh aromatics add even more flavour.
Buckwheat noodles stir-fried with mild curry powder and crisp vegetables are served with glazed tempeh.
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.
We use Italian tomatoes as a base for this delicious sauce, then add layers of flavour with ripe black olives, basil and garlic. Served with butter beans, courgette and sweet pepper on a bed of tricolour quinoa.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
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.