AI-powered weekly meal inspiration
Vegan, gluten-conscious, mouth-wateringly tangy and delicious? Alluring you today we have crispy Dijon mayo and quinoa crusted tofu slabs with a zinger of a caesar dressing, on top of a crunchy cucumber, kale and popping pea salad, with sprinkles of toasty flaked almonds and lemon zest. You may thank us later.
This miso-basted crispy chicken tray-bake is just something else! With its crunchy charred green beans, onion, aubergine, chilli, and sprinkles of sesame seeds. Served on red rice and drizzled with soy-sesame and lemon dressing. Due to seasonality, we’ve had to sub the limes for lemons but don’t fret, there’s no skimping on flavour!
It’s taco night and this texture-filled treat is gonna keep it upbeat! Our vegan mince is made from baked quinoa, tomato salsa, smoky spices, and beans – all bundled up in flavourful tacos.
Chinese-style crispy beef strips doused in a spicy, sweet and salty silken sauce and flecked with edamame beans, pickled bell peppers, and fresh spring onion. Pour that over a bed of fluffed white basmati rice and you are good to go!
A mild, creamy, dreamy, and flavourful korma is curry heaven – and this one’s no exception. An aromatic coconut milk sauce overflows with golden cauliflower, crispy chickpeas, and spinach – seeping into a bed of fluffy basmati rice and dolloped with a refreshing cucumber and coconut yoghurt raita, sprinkled with fresh coriander and chilli.
Taste the flavours of Korea with this roast cauli slathered in Sepial’s delectable KFC sauce, served on a bed of sticky sushi rice, a pickled salad of carrot, cucumber and radish, and sprinkled with toasted sesame seeds. Enjoy this Korean-inspired feast in the comfort of your home!
Practically no prep! Tonnes of Japanese-inspired flavour! A tantalising teriyaki sauce! Oodles of soba noodles! Saucy sticky pork strips and pak choi – all flecked with kimchi and toasted peanuts! Umami!
This Japanese-inspired beef schnitzel filled bowl does not disappoint. Served with brown rice and a flavour fusion slaw packed with cabbage, carrot and edamame beans. Don’t forget the yum-yum sauce – made with a fab UCOOK twist!
Oriental spiced hake sits atop a Thai salad of papaya, mixed slaw, spring onion, vermicelli noodles, coriander and mint. All dressed in a marinade of fresh chilli, garlic, coconut sugar and lime juice. Finished off with some toasted peanuts for a bit of crunch.
You’re sure to be licking your fingers clean after this delectably sticky chutney-smothered-chicken! It comes with a warm spiced butternut and cauliflower bulgar wheat salad. To keep it fresh we’ve added a leafy feta salad and sprinkles of pumpkin seeds. YUM!