Main Course

Broccoli is a rich source of several important nutrients, including fibre, vitamins (A, C, and K), minerals (calcium, potassium, and iron), and antioxidants. The florets and stems are filled with nutrients that help keep your heart and bones healthy. A delicious way to enjoy this nutrient-dense green.

A comforting noodle bowl with miso broth, tofu, kale, shiitake mushrooms, skinny soba somen noodles, and sticky sesame mushrooms. Savoury, warming, and full of umami, it is finished with spring onions and fresh coriander.

Tender baked mushroom balls made with portobello mushrooms, oats, walnuts, flaxseed, nutritional yeast, umami ginger paste, parsley, and Italian herbs. Served in a rich tomato and basil marinara sauce over pasta, this is hearty vegan comfort food.

A simple sweet and sour adzuki bean dish baked with tamari, ume plum seasoning or brown rice vinegar, rice syrup, and onions. Serve with short-grain brown rice, sweet potato skewers, and steamed greens for a wholesome plant-based meal.

Baked herbed lentil balls made with brown lentils, onion, garlic, Italian seasoning, ground almonds, nutritional yeast, sesame seeds, shelled hemp, ume paste, and fresh coriander. Served with a bright roasted garlic cashew cream, they are hearty and flavourful.

A nourishing millet veggie bowl topped with sesame-crusted tempeh and a creamy sweet peanut sauce. The tempeh is marinated with tamari, garlic, ginger, lemon, and rice syrup, then baked until crisp and golden.

A warming South Indian-inspired red lentil curry flavoured with fresh ginger, cumin, coriander, turmeric, mild curry powder, coconut milk, courgettes, tamari, coriander, and lime. Creamy, protein-rich, and comforting, it pairs well with basmati rice.

A colourful quinoa and vegetable stir-fry with red onion, spring onions, carrot, mushrooms, yellow pepper, courgette, broccoli, and a bright teriyaki sauce made with tamari, mirin, date syrup, lime, garlic, and ginger. Finished with chives and toasted flaked almonds.

A hearty vegan mushroom ragu made with shallots, garlic, button or chestnut mushrooms, shiitake, portobello, umami stock, red pesto, mirin, balsamic vinegar, tamari, herbs, nutritional yeast, and parsley. Serve over fusilli, fettuccine, polenta, mashed potatoes, or with crusty sourdough bread.

Simple plant-based nori maki rolls filled with short-grain brown rice, furikaki, crisp vegetables, avocado, and pickled ginger. Rolled tightly in nori and sliced into bite-sized pieces, they make a fresh Japanese-inspired meal served with miso soup and skinny soba somen noodles.

Caramelised baked sweet potatoes filled with fluffy quinoa, sautéed mushrooms, onions, herbs, and creamy classic hummus. Finished with toasted flaked almonds and spring onions, this nutrient-dense meal is filling, sweet, savoury, and satisfying.

A rich, creamy vegan mushroom stroganoff made with tender portobello mushrooms, umami stock, and a silky cashew-tahini sauce. Finished with fresh parsley, lemon zest, sesame seeds, and coriander, it is deeply savoury, comforting, and delicious served over fluffy basmati rice.

A hearty lentil curry inspired by Tuscan flavours, with sundried tomatoes, mushrooms, courgettes, fresh herbs, greens, and coconut cream. Green or brown lentils bring satisfying plant-based protein while the spices, tomato pesto, and umami stock create a rich, savoury depth.

Crisp-on-the-outside, succulent-on-the-inside falafel made with quinoa, chickpeas, sweet potato, warming spices, seaweed nori flakes, and ginger umami paste. Served with a creamy Italian-style vinaigrette, these patties are hearty, flavourful, and perfect with fresh or steamed greens.

A thick, creamy Italian-style dressing or dip made with nutritional yeast, Dijon mustard, Italian seasoning, tahini, umeboshi plum vinegar, brown rice syrup, lemon juice, and tamari. It clings beautifully to salad greens and also works as a dip for falafel or vegetables.

A mellow, fragrant chickpea korma with roasted red pepper, coconut cream, warming spices, umeboshi paste, and fresh greens. Vibrant, creamy, and family-friendly, it pairs beautifully with saffron-scented rice or another favourite grain.

A comforting Thai-inspired vegetable curry with pumpkin, sweet potato, chickpeas, kaffir lime leaves, coconut cream, and a fragrant yellow curry sauce. Rich, bright, and satisfying, it is delicious with basmati rice, Thai jasmine rice, or millet.

A hearty plant-based bolognaise made with grated tempeh, mushrooms, umami stock, tomato pesto, fresh herbs, tahini, and sweet white miso. Served over brown rice spaghetti, it is a rich and satisfying alternative to classic Italian pasta sauce.

Baked bean koftas made with mushrooms, spinach, kidney beans, spices, fresh coriander, sesame seeds, and buckwheat flour. Served over golden couscous with a bright coriander and basil pesto, they make a flavourful plant-based main.

Bite-sized tofu cubes simmered in a glossy, sticky teriyaki-style sauce made with tamari, mirin, ginger, garlic, syrup, lemon juice, ume plum vinegar, and kuzu. Serve with organic grains, steamed broccoli, and julienne carrots for a simple, satisfying meal.