MENU | DELIVERED MARCH 1

Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, maple syrup, water, vegan boullion (celery),  soba noodles (wheat flour, buckwheat flour, water, salt), carrot, courgette, cavolo nero, pak choi, tofu (soy), red chilli, rice vinegar, vegetable oil, sesame oil, sesame seeds, garlic

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 554kcal; Protein 29g; Fat 5.2g; Saturated Fat 1.1g; Total Carbs 111g; Fibre 11.4g; Salt 2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Boil your kettle, then take out a frying pan and two saucepans.
   
   
2. Fill your one saucepan with boiling water, place over a medium heat and once boiling cook the soba noodles until al dente, around 4-5 minutes.
   
   
3. Remove any hardy stems from the cavolo nero and roughly chop. Break the pak choi leaves off the stem using your hands. Julienne the courgette or use a peeler to cut into ribbons. Courgettes can vary a lot in size so set aside any extra for another meal.
   
   
4. Empty the broth into your larger saucepan along with the cavolo nero, place over a medium heat and cook until the broth is piping hot and the leaves are tender, around 5 minutes.
   
   
5. Place your frying pan over a medium heat and add a drizzle of sesame oil or olive oil. Once hot, add the pak choi and fry for 3-5 minutes or until tender but al dente. Add the courgettes and cook for a further 60 seconds to warm through - you want these to be crunchy and almost raw. Season with soy or salt to taste.
   
   
6. Divide the soba noodles between serving bowls, pour over the hot broth and top with the pak choi and courgettes. Enjoy!

INGREDIENTS

Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; Salt 1.2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
   
   
2. Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.
   
   
3. Add a film of oil (sunflower or groundnut oil are best, but any neutral oil works well) to a large frying pan or wok and place over a medium heat. Once the oil is hot, place the tortillas into the oil and fry until golden on both sides. For a healthier alternative, simply dry fry the tacos (without oil) to warm through on both sides.
   
   
4. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with pickles and a dollop of creamy coconut yoghurt. Use the tostadas to scoop up the chilli or break into pieces over the top. Enjoy!