Roast squash & chickpea coconut curry
Caramelised squash and chickpeas in a gentle coconut-tomato curry with spinach.
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Hormone support, on a plate
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Freekeh, charred cauliflower & pomegranate bowls
Smoky green wheat under charred cauliflower, pomegranate, herbs and tahini.
Charred paneer & spinach flatbreads
Griddled paneer and garlicky spinach folded through warm flatbreads with pickled onion.
Soya mince cottage pie with root mash
Family cottage pie on soya mince under a carrot-swede-potato mash.
Kimchi & tofu noodle stir-fry
Udon tossed with kimchi, crispy tofu and sesame; the double-ferment fifteen-minuter.
Edamame, olives & almond snack board
A picky-bits board with a purpose: warm edamame, olives, almonds and dark chocolate.
Roast grape, lentil & fennel salad with feta & walnuts
Blistered roast grapes spooned over cool Puy lentils, paper-thin fennel and watercress, finished with crumbled feta, walnuts and a mustardy flaxseed dressing.
Edamame & egg fried brown rice
Better-than-takeaway fried rice built on cold brown rice, eggs and a bag of edamame.
Miso black-cod-style haddock with sesame spinach
Sweet miso-lacquered haddock, grilled and served with sesame spinach and rice.
Tart cherry & vanilla chia pudding
Chia soaked in cherry juice and soya milk; make two nights of puddings in five minutes.
Miso salmon soba with broccoli
Warm soba noodles, flaked miso-roasted salmon and greens in a ginger dressing.
Apple & flax bircher with toasted hazelnuts
Classic bircher: oats and flax soaked with grated apple, finished with hazelnuts.
Edamame, avocado & sesame crunch salad
A big green bowl of edamame, avocado, cucumber and toasted seeds in a ginger dressing.
Soya yogurt & roasted berry parfait
Layers of vanilla soya yogurt, warm roasted berries and a flax-oat crumble.
Flax & apricot overnight oats
Oats soaked overnight in soya milk with flax, grated apple and chopped apricots.
Harissa tofu with apricot wholewheat couscous
Crisp harissa-rubbed tofu over fruity couscous with almonds and mint.
Cold peanut noodle salad with tempeh
Fridge-cold noodles, crunchy veg and pan-crisped tempeh under a peanut-lime dressing.
Sesame tofu noodles with spring vegetables
Wok-tossed noodles with crispy tofu, asparagus, mangetout and a sesame-soy glaze.
Flax & berry breakfast smoothie
A two-minute blender breakfast: berries, banana, soya milk, flax and oats.
Miso mushroom udon
A fifteen-minute bowl of udon in miso broth with garlicky mushrooms and pak choi.
Ten-minute miso soup with tofu & wakame
The classic bowl: dashi-style broth, silken tofu, wakame and spring onion.
Miso butter salmon with sesame greens
Salmon under a savoury miso butter, roasted alongside tenderstem and served with rice.
Smacked cucumber & silken tofu salad
Chilled smacked cucumbers and cold silken tofu under a sesame-soy dressing.
Apricot & almond soya porridge
Oats cooked in soya milk with chopped apricots, finished with almond butter and flax.
Salmon poke-style bowl with sushi rice
Cubed cooked salmon over seasoned sushi rice with edamame, cucumber and nori.
Tofu, spinach & feta filo pie with dill
A crisp, golden filo pie filled with wilted spinach, crumbled tofu and feta, dill, lemon zest and a little nutmeg, finished with sesame seeds.
Weeknight mushroom mapo tofu
A gentler mapo: silken tofu and mushrooms in a savoury bean sauce over rice, chilli to taste.
Hormone support Flax-crusted chicken with slaw & sweet potato wedges
Chicken breast in a flax-and-oat crust with baked wedges and a yogurt slaw.
Sichuan-style aubergine & tofu
Silky aubergine and tofu in a garlicky, gently numbing sauce over jasmine rice.
Banh mi-style tofu baguette
Crispy tofu banh mi: pickled carrot, cucumber, coriander and sriracha-yogurt in a crusty roll.
Salmon poke bowl with edamame
Cold-cured salmon cubes, edamame, cucumber and avocado over brown sushi rice.
Baked flaxseed falafel with tahini slaw
Oven-baked falafel bound with flax, tucked into pittas with a lemony red cabbage slaw.
Miso-roasted cod with greens & brown rice
Sweet-savoury miso cod flaking over garlicky greens and nutty brown rice.
Crispy tofu piccata with lemon, capers & cannellini beans
Golden cornflour-crisped tofu slabs sit over cannellini beans and wilted spinach in a glossy lemon, caper and garlic pan sauce, finished with parsley.
Slow black dal with roast squash
Overnight-style black dal, restaurant-deep but light on butter, with roast squash on top.
Weeknight saag tofu with garlic butter beans
Spinach sauce and crispy tofu with a shortcut: a tin of butter beans warmed in garlic underneath.
Chilled sesame soba with cucumber & edamame
Cold buckwheat noodles in a sesame-soy dressing with cucumber and edamame.
Sesame soba & tofu lunch jar
A desk lunch that survives the commute: soba, marinated tofu, carrot and edamame layered under a ginger dressing.
Tofu pad Thai with extra peanuts
Rice noodles, crispy tofu, egg and beansprouts in a tamarind sauce that skips the sugar overload.
Kimchi & tofu stew (jjigae-style)
A bubbling pot of kimchi, tofu and mushrooms; sour, warming and alive at the edges.
Lemongrass tofu banh mi bowl
All the banh mi parts: lemongrass tofu, pickled carrot, cucumber and herbs over rice.
Edamame, pea & mint soup
A vivid green fifteen-minute soup that happens to be a therapeutic soya dose.
Tempeh satay traybake with broccoli
Tempeh and broccoli roasted until crisp, dressed in a lime-peanut satay sauce.
Soy-glazed salmon with edamame smash
Salmon lacquered in soy and ginger over a rough lemony edamame and pea smash.
Spring vegetable Thai green curry with tofu
A light green curry of asparagus, courgette and tofu, chilli dialled to taste.
Tofu saag with wholemeal roti
A saag paneer remake with calcium-set tofu holding its shape in the silky spinach sauce.
Miso sweet potato steaks with crispy chickpeas
Thick sweet potato slabs roasted under miso glaze with crunchy chickpeas and tahini yogurt.
Chilli-lime edamame (five-minute standing snack)
Hot edamame pods tossed in chilli, lime and flaky salt; eaten standing, finished fast.
Smoky tempeh burrito bowls
Chipotle tempeh crumbles over rice, black beans, corn and lime crema; the meat-free burrito night.
Weeknight red lentil dal makhani-style
Red lentils in a tomato-butter masala finished with yogurt; makhani depth in 35 minutes.
Pan-fried mackerel with quick pickled rhubarb
Crisp mackerel fillets against sharp pickled rhubarb and buttery crushed potatoes.
Miso-glazed aubergine & crispy tofu rice bowl
Caramelised miso aubergine with golden tofu over sushi rice and quick-pickled radish.
Tempeh & mushroom ragu with tagliatelle
A deep, savoury meat-free ragu where crumbled tempeh and mushrooms do the beef's job.
Overnight miso cod with pickled ginger rice
Cod cured overnight in miso, grilled to caramel, with sushi rice and pickled ginger.
Cold sesame soba with edamame & cucumber
Buckwheat noodles in a sesame-soy dressing with edamame and cucumber; made cold on purpose.
Lighter paneer butter masala
The takeaway favourite rebuilt: tomato-cashew sauce, restrained butter, paneer seared not fried.
Smoked tofu, leek & butter bean crumble
A savoury crumble: smoked tofu, leeks and beans in mustard sauce under an oat-walnut topping.
Green shakshuka with silken tofu
A green take on shakshuka: spinach, leeks and herbs with soft spoonfuls of silken tofu.
Flax-crumbed tempeh schnitzels & warm mustard potato salad
Golden tempeh slices in a crisp flaxseed and panko crumb, alongside warm new potatoes and edamame tossed in a wholegrain mustard and dill dressing.
Miso-glazed hispi cabbage with butter beans
Charred hispi quarters under miso butter, on garlicky butter beans.
Frozen date, tahini & chocolate cups
Medjool dates packed with tahini under dark chocolate, from the freezer; the confected-feeling whole food.
Baked tofu katsu curry
Panko-crusted tofu baked not fried, with a proper katsu sauce and sticky rice.
Flax, apple & cinnamon breakfast muffins
A dozen freezer-friendly muffins built on flax, oats and grated apple.
Tempeh & kimchi rice bowls with fried egg
Crispy tempeh, warm rice, kimchi and a fried egg; the double-ferment bowl.
Gentle coconut tofu laksa
A milder laksa: tofu puffs, rice noodles and greens in a light coconut broth.
Chocolate chia pots with raspberries
Cocoa chia pudding on soya milk with raspberries; pudding that ends the day quietly.
Roast aubergine on garlic dal
Whole roasted aubergine halves collapsing over garlicky red lentil dal with crispy onions.
Flaxseed & walnut banana bread
A tender banana loaf where flax replaces half the butter; toast slices for breakfast all week.
Pesto gnocchi with white beans & crispy tofu
Pan-fried gnocchi, basil pesto, cannellini beans and golden tofu; comfort with a phytoestrogen spine.
Smashed edamame & avocado toast
Avocado toast that grew up: edamame smashed in for protein and isoflavones, chilli and lime on top.
Crispy chilli tofu with broccoli rice bowls
Cornflour-crisped tofu in a sticky chilli-garlic glaze over broccoli-flecked rice.
Sesame, flax & apricot energy balls
No-bake bites of dates, apricots, flax, sesame and oats for the 4pm drawer.
Turmeric tofu scramble on sourdough
A golden soft scramble of tofu with cherry tomatoes and chives on toasted sourdough.
Better sweet & sour tofu with peppers
Crispy tofu and peppers in a pineapple-vinegar sauce with none of the fluorescent syrup.
Soy & ginger mussels with noodles
Mussels steamed in a soy, ginger and spring onion broth, tumbled with noodles.
Smoky tempeh tacos with lime slaw
Crumbled tempeh in smoked paprika and lime, piled into corn tortillas with crunchy slaw.
Sticky teriyaki tofu with sprouting broccoli
Crisp tofu in a homemade teriyaki glaze with charred sprouting broccoli and rice.
Sesame tofu with ginger-braised winter greens
Sesame-crusted tofu steaks over January King cabbage braised with ginger and stock.
Sticky orange tofu with charred broccoli
Crispy tofu in a fresh orange glaze with charred broccoli over rice; the citrus fakeaway.
Gochujang tofu & vegetable rice bowls
Crispy tofu in a sweet-spicy gochujang glaze with charred veg over short-grain rice.
Hormone support Miso chicken with crunchy sesame slaw
Chicken thighs in a miso marinade with a big raw slaw and brown rice.
BBQ miso aubergines with sesame rice
Whole aubergine halves grilled soft, lacquered with miso glaze, over sesame rice.
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