Vegan Meals

Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.

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Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.

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Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

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Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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Crisp puff pastry topped with a handmade red onion marmalade and thyme-roasted beetroot and butternut squash.

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