Vegan Menu




Asparagus stir fry
Asparagus with tofu, spring onions, kale or spinach, cashew nuts, tofu, ginger, garlic, chilli, lime, mint basil, hoisin sauce and toasted sesame oil


Asian vegetable filo pastry spring rolls
Filo pastry spring rolls filled with Chinese cabbage, carrots, onions, mushrooms, turmeric and coriander served with tamari and sesame dipping sauce


Tempeh kofte with roasted aubergine & minted yoghurt dressing
Tempeh, pine nuts, garlic, agave, thyme and harissa koftes with roasted aubergine, red onion and parsley salad, yoghurt, mint and lemon dressing


Crunchy Asian salad with spicy chickpea quinoa and peanut balls with spicy peanut sauce
Chickpea, quinoa, peanut butter, tamari, coriander, onion, garlic, chilli, peanuts and ginger balls with red cabbage, Romaine lettuce, spinach, carrots, coriander and mint salad and peanut butter, tamari, chilli, ginger and garlic sauce

Coconut curry with sweet potato noodles with fresh mango salsa
Carrots, red pepper, broccoli and ginger coconut curry with sweet potato spiralized noodles served with mango, red onion, chilli, coriander and apple salsa


Spicy vegan chilli burgers
Vegan burgers made with kidney beans, brown rice, sweet potato, hemp seeds, peppers, kale, red onions, nutritional yeast, paprika and chilli


Cauliflower pizza
Cauliflower, chia seeds, oregano, garlic, olive oil pizza base with tomato sauce and mixed peppers, avocado, red onion, basil, rocket and basil pesto topping


Hoisin tofu
Tofu pieces cooked with hoisin, Sriracha chilli, sesame, coconut aminos, rice wine vinegar and coriander served with rice, quinoa or vegan noodles


Lentils vegetable tartare
Diced avocado, fennel, carrots, red cabbage, leeks, celery, beetroot, lentils and garlic with orange, lemon and olive oil dressing


Marinated tempeh with sesame noodles & tahini dressing
Tempeh marinated with soy, rice vinegar, ginger, garlic and agave or honey with sesame oil infused rice noodles with mangetout served with tahini dressing and coriander


Mini quinoa chickpea cakes with roasted red pepper cashew cream sauce
Quinoa, chickpeas, courgettes, red pepper, celery, red onions, vegan Worcestershire sauce, lemon, parsley, vegan mayonnaise, cayenne, mustard powder, flax seeds, paprika and nutritional yeast cakes with roasted red pepper and cashew nut cream sauce


Portobello steaks with avocado chimichurri
Portobello mushrooms marinated and cooked in balsamic, cumin, paprika, garlic and olive oil served with parsley, garlic, shallots, chilli, lemon, olive oil and avocado chimichurri


Pesto quinoa falafels
Quinoa, chickpeas, cashew nuts, nutritional yeast, basil, sundried tomatoes, flax seeds, onions, garlic and lemon falafels


Tandoori chickpeas filled sweet potatoes with tahini & lime dressing
Roasted chickpeas with cumin, coriander, turmeric, paprika and cayenne with jacket sweet potatoes with garlic, coriander, cumin and almond butter topped with tahini, lime, garlic and maple syrup dressing


Thai spring rolls with cashew dipping sauce
Rice paper rolls filled with tofu, kale, lettuce, carrots, red pepper, basil and radish served with cashew butter, chilli, tamari, lime and maple syrup dipping sauce


Thai salad with peanut tempeh 
Vermicelli rice noodles, carrots, spring onions, spinach leaves, red cabbage, red peppers, mint, coriander with tempeh marinated and cooked with cashew, peanut or almond butter, sesame, chilli, lime and maple syrup finished with tamari, chilli, sesame, lime, peanut, cashew or almond butter dressing


Vegan mushroom risotto
Arborio rice with mixed mushrooms, red onion, vegan butter, white wine and vegetable stock


Vegan spinach mushroom & tofu quiche
Tofu, mushroom, red onion, spinach, black olives, nutritional yeast and Italian mixed herbs filling on a flax seeds, almond meal, oats, onion, garlic and olive oil crust base


Vegan pulled lentil rolls
Lentils, carrots, onions, coconut sugar, paprika, vegan barbecue sauce served in gluten free roll with red cabbage, carrots and spring onions


Vegan lentil & sweet potato shepherd’s pie
Lentils, peas, carrots, corn, soya sauce, cumin and thyme topped with mashed potatoes sprinkled with paprika


Vegan chorizo Spanish tortilla
Vegan Spanish tortilla made with vegan chorizo, potatoes, broccoli, green pepper, chilli, garlic, chickpea flour, nutritional yeast, paprika, soya milk, spring onions and leeks


Vegan Pad Thai
Thai rice noodles, almond butter, tamarind paste, maple syrup, sesame, sriracha, lime, garlic, ginger, carrots, spring onions, mung bean sprouts, tofu, peanuts and coriander


Vegan Thai green curry
Tofu, aubergine, baby sweetcorn, mangetout, bok choy and coriander coconut Thai green curry


Vegan quinoa spring rolls with cashew dipping sauce
Rice paper spring rolls filled with quinoa, red peppers, carrots, cucumber, mint, coriander with cashew, chilli, tamari, agave and lime dipping sauce


Vegetable cutlet with flax & oats
Mash potato, peas, green beans, onion, green pepper, carrots, garlic, ginger, chilli, garam masala spices, turmeric, mint, oats and cornflour shaped into cutlets



Salad & Side Dishes


Asian cucumber noodle salad with ginger almond dressing
Spiralized cucumber noodles, rice noodles, mint and coriander with almond butter, ginger, lime, tamari, sesame oil, chilli and garlic sauce dressing finished with sesame seeds crushed peanuts


Asian cashew quinoa
Quinoa with carrots, red pepper, red cabbage, spring onions, coriander and cashew nuts mixed with cashew butter, garlic, ginger, tamari, agave, rice vinegar and sesame dressing


Beetroot salad with walnut & garlic
Grated beetroot mixed with garlic and vegan mayonnaise topped with crushed walnuts


Cauliflower salad with nuts & seeds
Couscous style cauliflower mixed with kale and coriander with mashed avocado, tamari and lime dressing topped with toasted almonds, sunflower seeds, flax seeds and cumin seeds


Maple orange roasted chickpeas and carrots
Chickpeas and carrots roasted with thyme, orange, maple syrup and olive oil


Cucumber, avocado & vegan basil pesto salad
Cucumber, avocado, coriander, spring onions and rocket salad leaves mixed with vegan basil pesto


Greek style potatoes wedges with avocado dip
Potato wedges cooked with garlic, oregano and olive oil served with avocado, lemon, chilli and garlic dip


Hemp seed tabbouleh
Hemp seeds mixed with garlic, mint, parsley, spring onions, lemon and olive oil


Mediterranean pesto carrot noodle salad
Spiralized carrots with mint, basil, spinach, garlic, tahini, lemon and olive oil pesto mixed with cucumbers, chickpeas, tomatoes, olives and dill


Potato salad with cashew nut sauce
Potatoes, sweet potatoes, peppers, celery, cucumber and red onions mixed with cashew nuts, avocado oil, apple cider vinegar, mustard, agave nectar, dill, parsley and garlic


Quinoa salad cups with creamy coriander lime dressing
Lettuce cups filled with sweet potatoes cooked with cinnamon and cumin, black beans and quinoa served with avocado, coriander, lime, olive oil, cumin and agave dressing


Rocket quinoa avocado salad with chickpea croutons
Rocket salad, avocado, sun dried tomatoes, quinoa with roasted chickpeas in cumin, paprika and garlic


Summer glow Buddha bowl with vinaigrette
Quinoa, green beans, sugar snap peas, courgette, carrots, spinach, beetroot, avocado, pumpkin seeds served with vegan vinaigrette dressing


Sweet spiced beetroot & carrot salad
Grated beetroot, carrots, currants, paprika, cumin, cinnamon, cayenne, lemon, agave and mint


Sweet potato & chickpea salad
Cumin sweet potatoes, chickpeas, onion and parsley salad with lemon, cumin, coriander, chilli, cayenne and sesame oil dressing


Summer slaw with creamy turmeric dressing
Carrot, celeriac, radish, sugar snap peas and raisins slaw mixed with blended cashew nuts, garlic, turmeric, mustard, honey and olive oil dressing


Thai salad with peanut tempeh
Rice noodles, carrots, spring onions, coriander, mint, spinach, red cabbage, red pepper salad with tempeh marinated and cooked with nut butter, tamari, lime, sesame oil and chilli finished with tamari, lime, chilli and maple syrup sauce


Tofu Caprese salad
Raw tofu, tomatoes and basil salad with white balsamic and extra virgin olive oil


Vegan mushroom stir fry
Selection of mixed mushrooms cooked with garlic, tamari, ginger, chilli, sesame seeds and coriander


Lentil & hazelnut pâté on crostini
Lentils, leek, onion, hazelnuts, hazelnut butter, tamari, parsley and bay leaf pâté




Spiced red lentil tomato & kale soup
Lentils, tomatoes, kale, celery, onions, garlic, chilli, cayenne, paprika, coriander and cumin soup


Moroccan spiced chickpea soup
Chickpeas, red onion, garlic, tomatoes, cayenne, paprika, cumin, cinnamon and coriander soup


Coconut red lentil soup
Yellow and red lentils, carrots, ginger, garlic, curry powder, onions, golden raisins, spring onions, coconut milk and coriander


Popeye green soup
Broccoli, kale, spinach, peas, silver beet, onion, ginger, garlic and nutritional yeast


Pumpkin saffron & orange soup with caramelised pumpkin seeds
Pumpkin, onion, carrots, saffron, orange and creme fraîche with sunflower and pumpkin seeds cooked caramelised with maple syrup and coconut sugar


Raw avocado soup
Avocado, cucumber, peas, celery, lime, coriander and olive oil topped with diced sundried tomatoes


Beetroot gazpacho
Beetroot, tomatoes, cumber, olive oil and apple cider vinegar with cashew nut cream, mint, parsley and chives




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