This is comfort food at it’s finest, a British classic with a vegan twist! Golden vegan beer-battered (non-alcoholic, of course!) tofish and chips accompanied by mint-laced peas and a That Mayo Vegan dipping sauce. Super crisp on the outside, soft and tender on the inside – need we say more?
A classy, classic Thai red vegetable curry. Warm your soul with an abundance of aromatic spices and a coconut cream sauce, while zingy ginger and nutritious veg get your immune system into gear.
Oven-caramelised pumpkin, garlic, onion, and spices – whizzed smooth, swirled with cream, and served with a toasty or “broodjie”. But, not just any broodjie: local cheese, chutney, and coriander-chilli pesto on Schoon’s country loaf.
A nod to Cape Town’s 300-year-old Cape Malay cuisine. This creamy tomato and lentil dahl is given an edge by cool raita, a pistachio crunch, vitamin-packed spinach, and toasted chickpeas tumbled with plump sultanas.
Mild, creamy, and flavourful, korma is curry heaven – and this one’s extra coconutty! An aromatic coconut milk sauce overflows with cauliflower, crispy chickpeas, and spinach – seeping into basmati rice and dolloped with refreshing coconut yogurt raita.
Comfort food meets fine dining. Butter-fried sweet potato gnocchi in swirls of chilli, tomato, and oregano sauce, decorated with a luxurious mixture of basil pesto and ricotta cheese.
Fried rice is a scrumptious way to use leftover rice and avoid food waste – something we value highly at UCOOK! This version offers nourishment from kimchi, a punch from gochujang, and an optional fried egg. (You bring the egg; we bring the flava!)
We all love a poke bowl, and this one’s perfectly light for a summer evening! All the nutrients from brown basmati rice, red cabbage, and carrot; all the crispiness from pan-fried tofu; all the flavour from wasabi, tamari, and pickled ginger.
Fried rice is a scrumptious way to use leftover rice and avoid food waste – something we value highly at UCOOK! This version offers nourishment from kimchi, a punch from gochujang, and an optional fried egg. (You bring the egg; we bring the flava!)
A subtle balance of sweet and salty, this meal will fill your belly and warm your soul. A cheesy risotto is swirled with succulent mashed butternut, doused with decadent sage butter, and served with balsamic-dressed leaves. Stunning!