Think of this chickpea salad as “tuna-style”; coarsely mashed chickpeas, chopped celery, chives, dill, and pickled onion are tossed in a tangy plant-based lemon-mustard mayo seasoned with celery seed, paprika, and black pepper and nestled in warm flatbreads. To the side is Swiss chard simply sautéed in a little olive oil with thinly sliced garlic and roasted carrots drizzled with our garlic-herb tahini full of fresh cilantro, flat-leaf parsley, and chives.

Chickpea Salad in Flatbread

Cal. per serving: 750

In India, crispy pakoras are usually a delicious snack or appetizer made from a wide range of vegetables, tossed with a chickpea batter, pan-fried until golden brown, and eaten with a spicy dipping sauce or a chutney. Today, we make the pakoras burger-size, nestled on a roll with caramelized garlic aioli, pickled onions, and crisp lettuce. All that’s needed are some fries, or in this case, crisp polenta-coated roasted potatoes.

Spinach Pakora Burgers

Cal. per serving: 550

There are a lot of variations when it comes to tacos, but at the root of them all are tortillas, usually folded-over corn and/or wheat tortillas. These are warmed and filled with jackfruit, which is treated more like a vegetable when it is dried or canned when it is picked young. Piquant mole-spiced black beans, roasted tomato salsa, and a chopped salad with cilantro-lime dressing and crunchy pepitas are served to the side. What’s left? Fresh cilantro leaves and lime wedges.

Jackfruit Tacos and Roasted Tomato Salsa

Cal. per serving: 520

In Thai cuisine, curry refers to the paste used to make the dish and to the dish itself. Green curry paste is traditionally made with cilantro, Thai basil, and lime leaves, giving it its signature flavor and color. Our version has potatoes and broccoli in a coconut milk and lime juice broth. A steaming bowl of rice with crispy garlic crumble and a cucumber-pickled onion salad with fresh cilantro and cashews add to the comforting meal.

Thai Green Potato-Broccoli Curry

Cal. per serving: 760

Who says you can’t enjoy BBQ straight from the stovetop? Certainly not us. There’s no need to fire up the grill. We glaze tofu in our house-made BBQ sauce and serve it up with a bowl of fluffy mashed cauliflower-potatoes mixed with herb butter and chives. To the side is a crisp salad of thinly sliced carrots and radishes, chopped lettuce, and parsley in mustard vinaigrette, sprinkled with a mix of toasted and seasoned pumpkin, sesame, and sunflower seeds.

BBQ Tofu and Mashed Cauliflower-Potatoes

Cal. per serving: 530

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Frequently asked questions

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Do you have a trial?

When you make your first order it already works as a one week’s trial. You can cancel, skip or pause the next subscription any time before the next delivery (latest on Wednesday 10PM). No penalty fees.

How does the subscription work?

We deliver 3 to 5 feasts of your choice every Sunday. After your first order, you can make any changes you want to your subscription: skip deliveries, pause your subscription, or cancel. Changes must be made no later than Wednesday at 10 PM before the next delivery.

Why do you only offer subscriptions?

Operating as a subscription model helps us to more efficiently plan the number of meals we produce on a weekly basis, therefore significantly cutting on any food waste. This approach falls in-line with our mission of shaping our business to be as kind to the planet as possible.

Tested by our customers

Olha P, Pasadena

I really love this food! The food is very tasty and easy to prepare. I love that there are so many different flavors in every dinner