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.
Sweet-sour plum sauce covers crispy tofu slabs, which are dished up on a bed of bell pepper, carrot, onion, garlic & chilli-loaded rice. An umami-rich tangy UCOOK sauce elevates this dish from a great dinner to a veggie winner. Garnished with a scattering of plump edamame beans and fresh coriander.
Spicy gochujang is sure to get your crispy roast sweet potato jiving. This Korean condiment is such a sensation that it has its own annual festival! Partnered with soy-laced quinoa, pickled ginger, & fresh leaves, this one’s for the taste bud books, Chef.
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!
When it comes to fermented food, kimchi is the OG. A traditional Korean banchan dish, these salty, fermented vegetables are combined with al dente soba noodles, fried onion, carrot, corn & plump edamame beans. Drenched in a lemony soy sauce with mirin, you won’t believe how these few ingredients are transformed. Go on, put us … Read more
This menu will make your mouth water by just reading about it, Chef! It starts with the flavourbombs, which are Green Fields Vegan Meatballs. Accompanied by fluffy basmati rice, baby tomatoes marinated in balsamic vinegar, a coriander coconut yoghurt & cucumber drizzle, & NOMU-spiced spinach.
A beautiful baked butternut & ricotta ravioli with a creamy tomato sauce, crunchy topping and Italian-style cheese. Your heart will be bubbling with joy after the first delicious bite, Chef!
Tasty Green Fields strips, fried garlic, golden onion, NOMU Spanish Rub, bell pepper, pops of peas & grated carrot combine to make the jasmine rice shine. Garnished with sweet piquante peppers to balance the savoury sensation.
Today’s recipe makes your oven do most of the work, so you can focus your energy on eating this wonderfully tasty dish, Chef! On a bed of quinoa comes NOMU Moroccan-spiced carrots, chickpeas & onions, with honey-lemon green beans dotted with crunchy hazelnuts. A drizzle of lemony sour cream and dinner is done.
Looking for a hearty and satisfying meal? Try our veggie cottage pie, featuring a comforting mix of lentils, mushrooms, carrots and peas, all simmered in a rich tomato-based sauce and topped with a creamy potato & carrot mash. It’s guaranteed to hit the spot, Chef!