Main
Vegan Spaghetti Meatballs
Lentil-walnut balls with tomato basil sauce.
Menu for next week
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We operate one week in advance.
This week’s menu
Vegan Italian weekly menu.
This week, we’re heading to Tuscany, one of Italy’s great food regions. Tuscan cooking is rustic, direct and deeply ingredient-led. It does not fuss for the sake of it. It lets good tomatoes, beans, bread, olive oil, herbs and slow-cooked sauces do the work.
5 mains
Slow, comforting Italian-inspired dishes built around vegetables, pulses, herbs, tomatoes, olive oil and proper sauces.
Main
Pappa al Pomodoro
Tomato-bread soup with garlic and olive oil.
Main
Creamy Polenta with Wild Mushroom Ragu
Porcini, rosemary and red wine.
Main
Pici all’Aglione
Thick pasta with sweet garlic-tomato sauce. No bread.
Main
Baked Cannellini Beans with Tomatoes & Sage
Creamy beans with crispy breadcrumbs.
5 sides
Fresh, bright and vegetable-led sides to pair with the mains across the week.
Panzanella
Bread, tomato, olive and red-wine vinaigrette.
Caponata
Aubergine, celery, capers, pine nuts and sweet-sour dressing.
Sautéed Cavolo Nero
Black kale with garlic, chilli and lemon.
Sautéed Swiss Chard with Pine Nuts
Silverbeet, garlic and toasted pine nuts.
Grilled Zucchini with Mint & Lemon
Charred ribbons with mint and chilli.
Drinks
Summer Fruit Smoothies
Five mixed smoothies for the week. Bright, refreshing and easy to slot around the main meals.
Included
5 smoothies with this week’s plan.
Designed as the snack-style add-on for this 5 mains, 5 sides and 5 smoothies weekly menu.