On the menu

Grilled peach salad

with sugared curry walnuts, feta cheese and cherry tomatoes

Red bean gazpacho

with fresh tomatoes, peppers, capers and croutons

Lemon cauliflower risotto

served with artichoke hearts and almonds

Tempeh sautéed in sesame and ginger

served with a tahini sauce and basmati rice

Pulled jackfruit stew

with potatoes, red beans and carrots

Roasted broccoli salad with lemon

accompanied by Brussels sprouts, red beans and lentils

Spring vegetable broth

with elbow pasta, onion, carrot, celery, spinach and tofu

Eggplant Parmigiana

filled with vegan béchamel sauce and plum tomatoes

Creamy roasted sweet potato and vegetable curry

with cauliflower, carrot and coconut cream