Indian tofu saag with herbed basmati rice, cashews, tomato, yogurt sauce and chili

Quinoa salad with dates, seasonal vegetables, lemon tahini dressing, vegan “feta”, za’atar lentils and spinach

Breaded tofu with creamy saffron sauce, roasted potatoes, lemony fennel salad and roasted almond

Green pesto potato salad with broccoli, rocket, tomato, almond parmesan, peas and herb-marinated beans

Butter bean and eggplant romesco with orange rice, roasted almond flakes, chimichurri and herbs

Bibimbap salad with carrot, cabbage, sesame rice, edamame, tofu crumble, gochujang sauce and spring onion

Panang curry with tofu, vegetables, roasted cashews, lime rice and Thai basil

Buffalo cauliflower salad with ranch dressing, cucumber, crispy chickpeas, red onion, kale and apple

Roasted rosemary soy strips with boiled potatoes and dill oil, lingonberries, pickles, marinated kale with almonds and Dijon sauce

Tabbouleh salad with breaded broccoli, spiced lentils, peach and sumac yogurt