A rich and earthy lentil and spinach mix flavoured with thyme and rosemary and topped with a kale mash topped and finished with a crunchy herb breadcrumb.
Lentil and spinach in a rich red wine sauce flavoured with sage, rosemary and thyme layered between egg free lasagne sheets, finished with a vegan bechamel sauce and a parsley sage crumb.
Roasted Mediterranean vegetables including piquillo peppers and courgettes mixed with a deeply flavoured paella rice mix and finished with toasted cashew nuts.
Moroccan spiced vegetable tagine made with squash, chickpeas, cranberry and sultanas flavoured with cumin and cinnamon.
Red pepper and cauliflower florets in a fragrant coconut based sauce flavoured with tempered mustard seeds and curry leaves
Noodles in a mushroom infused broth with edamame beans, pak choy and wild mushrooms flavoured with tamari.
A meat free vegan* chilli made with quinoa, butternut squash and a mixture of beans and peppers.
Creole style jambalaya rice mix with black bean, sweet potato, okra & baby corn.
Delicious penne pasta in a tasty Italian style tomato sauce.