We’re giving you a veggie-friendly BBQ roll to try this week! A perfectly pan-fried Green Fields Plant-based chicken-style schnitzel sits atop a toasted Portuguese roll, smothered in BBQ sauce and topped with caramelised onions. Sided with a herby-lemon carrot & cabbage slaw, and sprinkled with sunflower seeds. Vamos, Chef!
Undertones of earthy richness come together in this world-class dish, with spinach, mushrooms, and walnuts. Balanced with streams of al dente linguine pasta, creamy feta, and a kick of chilli. Drizzle over zesty lemon juice and savour this ground-breaking vegetarian pasta dish, Chef!
There’s nothing quite as comforting and familiar as a jacket potato with all the trimmings. We’ve given this one a Mexican twist with a black bean, tomato, and piquanté pepper topping. Sided with a charred corn & pickled red onion salad and guacamole. All garnished with drippings of macadamia nut yoghurt and fresh coriander.
This bowl of comfort food is anything but boring. It’s packed with spices and flavoured to perfection with creamy coconut milk, a turmeric curry rub, tofu, and homemade coriander oil. Guess who’s eating in tonight!
A bed of fluffy quinoa is smothered in fragrant & flavourful potato chilli dotted with kidney beans and bell pepper pieces. Finished with dollops of macadamia yoghurt and a scattering of fresh coriander.
Life’s batter with fritters, Chef! Grated zucchini, potato & onion fritters are fried until golden, then plated up next to crispy chickpea, balsamic vinegar-pickled onions, greens & Italian-style hard cheese ribbons. To take this meal from great to fabulous, we’ve added a parsley-infused yoghurt for dipping.
You will heart-emoji this artichoke hearts, onion wedges, homemade cheesy sauce & spinach bake, Chef! Topped with a golden layer of panko breadcrumbs, sided with toasted baguette rounds, and finished with freshly chopped parsley.
Golden-roasted cauliflower florets are served on a herbaceous bed of steamed basmati rice dotted with fresh parsley, silky onion & green bell pepper. Served with dollops of chimichurri and fresh parsley for garnish. Everyone at the dinner table won’t be able to be anything else than impressed, Chef!
Steamed basmati rice is the first section of this buddha-bowl style vegetarian feast. Next comes the pickled onion, carrot & cucumber. Now for the crispy pan fried nuggets. A drizzle of spicy mayo, a finish of toasted sesame seeds, and a garnish of fresh parsley. Freshness and flavour galore, Chef!
Our clever UCOOK Chefs have handpicked this mouthwatering combination of vegetables to ensure an exciting and interesting dining experience. A bed of rustic sweet potato mash is joined by a crispy chickpea & coconut broth, dotted with earthy spinach, golden mushrooms & tangy sun-dried tomato. You will be grateful for the geneours portion, trust us!