Soba noodles, wild mushrooms, and kale with miso-sesame-dressing. Bowlful of umami. Vegan.

Roasted peppers, balsamic marinated onions, sundried tomatoes and roasted garlic on the chickpea flour crust. Vegan and gluten-free.

Peanut butter, pear and balsamic syrup on wholegrain rye bread. A whole food take on the classic peanut butter and jelly toast. Vegan.

Mushrooms filled with buckwheat, caramelized onions, fresh rosemary and pepita parmesan. Earthy vegan appetizer.

Sweetness of peas, creaminess of avocado and heat from wasabi paste are combined perfectly in this easy soup. Vegan

Pan fried tofu with sweet & spicy Korean sauce and sesame-pickled cucumbers. Vegan.

Seitan, roasted potatoes and red onions with smoky BBQ dressing. A vegan meal that carnivores will enjoy too!

Soba noodles, tofu, avocado and vegetables are marinated in a Japanese sesame-lime dressing. Fresh and healthy vegan meal.

Tofu, pumpkin, potatoes and radishes are roasted in the oven and drizzled with citrusy miso-curry dressing. Vegan.

Warming curry soup with chickpeas and sweet carrots makes a perfect late summer meal.

Millet salad with sweet potatoes, roasted grapes and dukkah.