You’ll be thankful this recipe includes crispy poppadoms, so you can scoop up every last drop of this flavour-packed curry. Made with oven roasted sweet potato, earthy lentils, silky onion, and that welcoming warmth of ginger. Spiced with a special UCOOK turmeric curry rub.
Bring the authentic flavours of street food right into your kitchen, Chef, with this sensationally smoky & tasty taco recipe. Featuring Mexican-spiced cauliflower florets, silky onion, sweet corn, rich black beans, all coated in a tangy tomato salsa. This mouthwatering veggie medley will be wrapped in a toasted flour tortilla, together with creamy avo. Served … Read more
Savour the crunch of charred veggies, the sweet zing of tomato chutney, and a magical cheddar cheese pull, all nestled between toasted buns slathered in a herbaceous pesto. Accompanied by a creamy Hellmann’s mayo cabbage-carrot slaw.
A homemade feta-whipped yoghurt is smeared on the plate (because it looks and tastes great!), then topped with mouthwatering Green Fields Vegan Meatballs. Dish up the NOMU Moroccan Rub-spiced baby marrow & onion, serve with pan-toasted pita quarters, and dine to your heart’s delight, Chef!
You can’t go wrong with katsu and curry sauce, Chef! Short for katsuretsu, this Japanese dish brings the crunchy & crispy textures, the spicy & creamy flavours, and the curry & chilli hit that make your palate sing with a warm afterglow. Served with steamed basmati rice, golden Green Fields schnitzels, and fresh coriander.
A pearled barley salad loaded with sun-dried tomatoes, caramelised onions, and sautéd kale, topped with balsamic blistered baby tomatoes. Finished off with lashings of a creamy pesto drizzle, and garnished with fresh basil & toasted pecan nuts. Simply stunning!
Feast your eyes on this veggie-forward feast, Chef! Fluffy bulgur wheat is topped with plump edamame beans, crunchy carrot matchsticks, fresh greens, and pan-fried mushrooms. Coated in a sweet dijon mustard dressing and a scattering of pecan nuts.
A fusion feast! Warm cocktail rotis are piled high with an Indian take on traditional lentil bobotie. Served with raita, chutney and almonds – this ready-in-five-steps dinner will be gobbled in seconds!
It’s a veggie burger night feast, Chef! A toasted bun is smeared with mayo, then layered with fresh greens, a crispy falafel patty, tangy tomato, refreshing cucumber, and pickled onions. Sided with golden oven-roasted sweet potato fries, it’s a spoil-yourself, mid-week meal that will make you think the weekend’s arrived early.
This dish surprises in the best way possible, Chef! Crispy, pan-fried quinoa serves as a garnish for a tossed salad, featuring patty pans, plump edamame beans, & cooling cucumber. Coated in a very satisfying satay sauce and finished with toasted black sesame seeds & spring onion.