A super tasty Vegan mindfulchef dish! Tagine, tempeh-style. Cook curry-flavoured tempeh cubes with carrot, onion ras el hanout and tagine paste, then stir through plump dried apricots. Serve with herby quinoa and garnish with whole mint leaves. Serves 2.

Mindfulchef x Quinola creation! Upgrade your work-from-home lunch with this speedy serve. Pair fluffy ready-to-eat Moroccan falafels with lentils and wholegrain quinoa, then top with roasted fennel and a drizzle of tahini-maple dressing. Serves 1.

A Mindfulchef vegan feast inspired by the Middle East. Aubergines spiced with cumin and coriander and brushed with tangy pomegranate molasses. A fibre-packed side of grains like brown rice, quinoa and lentils. Garlicky broccoli on the side and a tahini dressing and pomegranate salsa to finish. Serves 4.

An amazing Mindfulchef creating using our golden veg quinoa. Muhammara – a spicy dip made from walnuts, roasted peppers and pomegranate molasses – makes a top-notch side for dinner. Think warm simmered haricot beans with peppers and tomatoes. Cucumber-studded British quinoa. Get the kids involved with the prep! Serves 4.