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Vegan Menu

Serves 2
  • £30.00
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All ingredients should be eaten within 24 hours of receiving your box

Cauliflower and wild mushroom soup – A favourite vegetable soup, with wild mushrooms and hints of thyme, rosemary and black truffle oil.

Vegetable and bean spelt cobbler – Packed full of lovely vegetables and white beans, this recipe will warm you right up. Topped with delicious savoury scones.

Tagine of vegetables – This delicious flavour-dense dish is not necessarily spicy or hot. The use of apricots adds a slight sweetness to this otherwise savoury dish.

Lemon tart with poached fruits – A very popular recipe, the zingy lemon tart is matched beautifully with the delicately poached soft fruits, and a dollop of whipped cream adds to the indulgence of this classic dish.

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Additional information

Cauliflower & wild mushroom soup


Cauliflower, coconut milk, flour (gluten), olive oil, onions, garlic, thyme, rosemary, vegetable stock, chanterelles, chestnut and oyster mushrooms, celery, sourdough bread (gluten), black truffle oil


Vegetable and bean spelt cobbler


Olive oil, parsley, spelt flour, baking powder, vegan butter, vegan yoghurt, onion, garlic, celery, courgette, peppers, aubergine, tomato, white beans, vegetable stock, peas, thyme, rosemary, salt and pepper


Tagine of vegetables


Olive oil, parsley, harissa, lemon, peppers, courgette, aubergine, leeks, sweet potato, couscous, lemon, turmeric, cinnamon, tinned tomatoes, garlic, apricots


Lemon tart with poached fruits


Pears, apple, raspberries, strawberries, mint, vanilla, cream coconut milk icing sugar, lemon, (sulphites) flour gluten free, margarine soya milk, corn starch, sugar, flour gluten free, agar, Xanthum gum, Guar gum


All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.

Cauliflower and wild mushroom soup


Gluten

Celery


Vegetable and bean spelt cobbler


Celery


Tagine of vegetables


N/A


Lemon tart with poached fruits


Sulphites

Soya

Cauliflower & wild mushroom soup


Cooking time

5-10 mins


Chef’s top tip

“Serve with fresh warm bread topped with cheese and a sprinkling of freshly chopped parsley”.


Cooking instructions


  1. Preheat the oven to 180c/160c fan/gas mark 4

  2. Place the soup in a saucepan and heat gently

  3. Warm a small frying pan with 1 tbsp of sunflower oil

  4. Reheat mushrooms for 2-3 minutes, until golden

  5. Serve the hot soup into a serving bowl, garnish with mushrooms and enjoy


Vegetable and bean spelt cobbler


Cooking time

5 mins


You will need

A saucepan, a spoon, and a baking tray


Chef’s top tip

“To add a zingy freshness, sprinkle with a homemade gremolata with vegan hard cheese and grill for 2-3 minutes”.


Gremolata: chopped parsley, zest of a lemon, or orange & chopped garlic


Cooking instructions

 

  1. Open the packet of vegetable & bean mix, reheat in a microwave for 4-5 mins until piping hot, then leave to stand for 1 min

  2. Place the scones on a baking sheet and warm in the oven for 2-3 mins

  3. Spoon the hot vegetable & bean mix onto a warmed serving plate, top with the scones, serve enjoy

 

Tagine of vegetables


Prep time

1 minute


Cooking time

5-10 mins


Chef’s top tip

“Add a little drizzle of honey to bring out the flavours of the spices. To add a zingy freshness, sprinkle with a homemade gremolata”.


Gremolata: chopped parsley, zest of lemon, zest of orange, chopped garlic


Cooking instructions

 

  1. Open the packet of tagine and reheat in a microwave for 4-5 mins until piping hot, then leave to stand for 1 minute

  2. Place the couscous in a microwave for 2-3 mins, then leave to stand for 1 minute

  3. Serve on serving dishes and enjoy

 

Lemon tart with poached fruits


Prep time
5 mins

You will need

A spoon


Chef’s top tips

“Pre-heat the grill and place the lemon tart slices on a baking sheet, then top each tart with an even coating of icing sugar. Caramelise the lemon tart until golden to give a crunchy brûlée topping”.


Chef’s top tips

“To make a quenelle of cream, dip your spoon in hot water and place into the cream and pull towards you whilst twisting the spoon slightly. Add edible flowers or a sprig of fresh mint for an extra special touch”.


Plating instructions

 

  1. Place the slice of tart in the centre of the plate

  2. Spoon the poached fruits next to the tart

  3. Spoon a large dollop of cream on top of the tart