It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 4th - 7th February 2019

Curried tofu and vegetable patties

Thank you Cathie Lonnie & Claire Brookman from Super Food Ideas via

Go meat-free with these super speedy patties, perfect for a vegetarian dinner or a lunchbox filler.

Prep time: 15 min (not including pre-cooking brown rice)
Cook time: 25 min
Serves 4

• 1 tablespoon vegetable oil
• 1/4 small cauliflower, coarsely grated
• 150g orange sweet potato, coarsely grated
• 1/2 red capsicum, finely chopped
• 1/3 cup frozen peas
• 2 shallots, thinly sliced
• 2 teaspoons curry powder
• 250g firm tofu
• 1 cup cold cooked brown rice
• 2/3 cup plain flour
• 2 eggs, lightly beaten
• Extra vegetable oil, for shallow-frying
• Fresh coriander leaves, to serve
• Mixed salad leaves, to serve
• Plain Greek-style yoghurt, to serve

1. Heat oil in a large frying pan over high heat. Add cauliflower and sweet potato. Cook, stirring, for 2 to 3 minutes or until just tender. Add capsicum, peas, shallots and curry powder. Cook, stirring, for 1 minute. Remove from heat. Cool.
2. Coarsely grate tofu. Using your hands, squeeze out any excess moisture. Place in a large bowl. Add cooled vegetable mixture, rice, flour and egg. Season with salt and pepper. Stir well to combine.
3. Pour enough extra oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Add 1/3 cup of tofu mixture to pan. Repeat 3 more times to make 4 patties. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain (see notes). Cover to keep warm. Repeat with remaining mixture to make 12 patties. Sprinkle with coriander leaves, and serve with salad leaves and yoghurt.










Vegan Freezer Breakfast Burritos

Thank you Carolyn Casner of

Having a stash of flavourful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling—made with tofu and prepared to mimic scrambled eggs—is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.

Prep: 30 min
Make 6 serves

• 2 tablespoons avocado oil, divided
• 1 (14 ounce) package extra-firm water-packed tofu, drained and crumbled
• 2 teaspoons chilli powder
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 1 tin refried black beans, rinsed
• 1 corn kernels
• 1/2 bunch shallots sliced
• ½ cup salsa (of your desired spice level)
• ¼ cup chopped fresh coriander
• 6 (8 inch) whole-wheat tortillas or wraps

1. Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
2. Add tofu, chili powder, cumin and salt and cook, stirring, until the tofu is nicely browned, 10 to 12 minutes. Transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the pan.
4. Add beans, corn and shallots and cook, stirring, until shallots have softened, about 3 minutes.
5. Return tofu to the pan, along with the salsa and coriander. Cook, stirring, until heated through, about 2 minutes more.
6. If serving immediately, warm the tortillas (or wraps; see Tip), but if freezing do not warm them.
7. Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla.
8. Roll snugly, tucking in the ends as you go.
9. Serve immediately or wrap each burrito in foil and freeze for up to 3 months.

To heat in the microwave: Remove foil, cover with a paper towel and microwave on High until hot, 1½ to 2 minutes.
To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.
To make ahead: Freeze foil-wrapped burritos for up to 3 months.










Tempeh Gyro Lettuce Wraps With Tofu Tzatziki

Thank you Kimberly Snyder of

Serves: Serves 4

Tempeh Marinade:
• 2 cloves garlic, minced
• 1½ tsp. dried oregano
• 1 tsp. dried onion flakes
• 1 tsp. ground black pepper
• ½ tbsp. garlic powder
• 1 tsp. dried thyme
• ½ cup vegetable broth
• 2 tbsp. organic low sodium tamari or (Braggs Liquid Aminos)
• 1 tsp. raw apple cider vinegar
• 1 Tbs. lemon juice
• 8 oz. tempeh, sliced ~1/4″ thick

Tofu Tzatziki:
• 1¼ cup silken organic tofu
• 4 Tbs. lemon juice
• 1 Tbs. minced garlic
• 1 tsp. dried onion flakes
• 1 tbsp. vegetable broth
• ½ tsp. dill
• ¼-½ tsp. Salt (to taste)
• ½ tsp pepper (to taste)
• 1 ½ cup peeled and diced cucumber (1 large cucumber)
• Butter lettuce leaves or romaine lettuce hearts
• ⅓ cup Kalamatta olives, de-pitted and chopped
• ¼ cup red onion, diced
• ½ cup parsley, chopped

1. Combine all of the ingredients for the marinade in a shallow dish and whisk to combine. Add the tempeh slices and marinate for a couple of hours or overnight, turning the pieces of tempeh now and again.
2. To make the tzatziki, combine all of the ingredients (except for the cucumber) in a food processor and process until smooth. Pour the mixture into a container or bowl, and stir in the diced cucumber. Store in the refrigerator to marinate for a couple of hours.
3. When ready to eat, heat a skillet and add a splash or two of vegetable broth. Brown the tempeh on both sides, adding a little more broth or water as necessary. Add to the lettuce wraps, and add the Kalamata olives, red onion and parsley, and a generous drizzle of the tzatziki.










Cajun-Spiced Tempeh Po' Boys (Undressed)

Thank you: Grub By Anna Lappé and Bryant Terry 

Vegans from Brooklyn take on the Southern classic sandwich. It’s a great way to surprise your meat-free friends!

• 1 pound (two 8-ounce packages) tempeh, sliced horizontally into 1/2-inch fingers
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1 large yellow onion, thinly sliced
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Freshly ground black pepper
• 2 large green capsicum, cored, ribs and seeds removed, and cut into long strips (1/4 inch wide)
• 1/4 cup tomato paste
• 1 tablespoon pure maple syrup
• 1 teaspoon balsamic vinegar
• 1 400g can diced tomatoes
• 2 whole-wheat baguettes (Not Supplied)

1. In a large bowl combine the tempeh fingers with 2 tablespoons of the olive oil and toss well.
2. Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
3. Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
4. Preheat oven to 350°F.
5. Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
6. In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion – green pepper mixture. Stir well.
7. Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
8. Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
9. Cut each baguette in half widthwise and then slice each half lengthwise, as you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top.