easy clean up

Simple to prepare with extraordinary flavours, this delicious chili will have everyone racing to the table. Your bowls will be filled with beans, bell peppers and tomatoes. Each bite is tender and comforting. We suggest using the tortilla chips to scoop up and enjoy every last bite!

Veggie Chili with Tortilla Chips and Sour Cream

370 mL Kidney Beans

g Garlic

200 g Green Bell Pepper

56 g Onion, chopped

tbsp Mexican Seasoning

unit Vegetable Broth Concentrate

370 mL Crushed Tomatoes

Cheddar Cheese, shredded

tbsp Sour Cream

113 g Carrot, chopped

tsp Chipotle Powder

Tortilla Chips

tbsp Oil*

Salt and Pepper*

Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!  Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Peel, then mince or grate garlic.

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, carrots and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.

Add garlic, Mexican Seasoning and 1/4 tsp chipotle to the pot. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1 min.

Add broth concentrate, crushed tomatoes, beans and 3/4 cup water (dbl for 4 ppl) to the pot. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies soften and chili is slightly thickened, 12-15 min. Season with salt and pepper.

Divide chili between bowls. Dollop with sour cream. Sprinkle over cheese. Serve with tortilla chips, for dipping.

Creamy spinach pasta with juicy pesto pork...need we say more. Have your fork and spoon ready to devour this warm winter pasta!

Creamy Pesto Pork Rigatoni with Spinach and Parmesan

340 g Pork Strips

Rigatoni

unit Chicken Broth Concentrate

Basil Pesto

56 g Baby Spinach

Parmesan Cheese

¼ tsp Chili Flakes

tbsp All-Purpose Flour

Milk*

tsp Salt*

Oil*

Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!  Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the rigatoni to same pot.

While the rigatoni cooks, roughly chop the spinach. Peel, then mince or grate the garlic. Pat the pork strips dry with paper towels, then cut in half.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), the pork. Cook, stirring occasionally, until pork is cooked through, 3-4 min.**

Add the onions and garlic to the pan with the pork. Cook, stirring occasionally, until veggies have softened, 3-4 min. Sprinkle the flour over the pork mixture, then stir to combine, 1 min.

Add 1/2 cup milk (dbl for 4 ppl), broth concentrate and spinach to the pan. Stir to combine. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove from heat. Season with salt and pepper.

Pour the sauce over the rigatoni in the large pot and add the pesto. Stir to combine. Divide the pasta between bowls. Sprinkle over Parmesan cheese and 1/4 tsp chili flakes over top (reference heat guide).

A hearty twist on a classic potato and beef stew with all its traditional veggie friends. We've swapped in ground beef for a meal that will be on the table in less than 40 min. Don't forget to wipe the bowl clean with the garlic toast!

Quick Irish Stew with Herb Garlic Crostini

250 g Ground Beef

Mirepoix

360 g Red Potato

unit Beef Broth Concentrate

unit Sub Roll

½ tbsp Soy Sauce

tbsp Unsalted Butter*

Before starting, preheat the oven to 450°F. Wash and dry all produce.  Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a large bowl. Discard any remaining beef fat left in the pot.

Reduce heat to medium, then add 1 tbsp butter (dbl for 4ppl), mirepoix, thyme and half the garlic to the same pot. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices from the bowl. Sprinkle with flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.

Add broth concentrates, 1/2 tbsp soy sauce and 1 1/2 cups water (dbl all for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium- low. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min.

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Cut each roll in half lengthwise. Halve rolls. Arrange on another baking sheet, cut-side up and brush with garlic oil. Toast in the top of the oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

Add roasted potatoes to the stew and stir to combine. Divide stew between bowls. Serve with garlic crostini alongside. Sprinkle parsley over both the stew and garlic crostini.

Ready to heat bundles perfect for on-the-go evenings. No prep. No fuss and no washing up. 
2 people subscriptions will receive 2 x single serve meals
4 people subscriptions will receive 4 x single serve meals

Creamy Chicken Carbonara Youfoodz | Ready in 5 | Serves 2 or 4

creamy chicken carbonara

 Remove cardboard sleeve from tray. Peel back film & remove naan bread. Microwave on high for 3.5 mins (or until hot). Peel off film completely from tray. Enjoy! 

This low-maintenance bowl inspired by Mexican al pastor features smoky, plant-based patties cooked with our Enchilada Spice Blend before joining sweet bell peppers, juicy pineapple and a DIY tomato salsa.

Al Pastor-Inspired Rice Bowls with Plant-Based Protein, Pineapple and Pickled Shallots

unit Plant-Based Burger Patty

Basmati Rice

160 g Sweet Bell Pepper

Pineapple

Roma Tomato

g Shallot

g Cilantro

unit Lime

tbsp White Wine Vinegar

tbsp Garlic Puree

tsp Sugar*

tbsp Butter*

0.38 tsp Salt*

0.13 tsp Pepper*

tbsp Enchilada Spice Blend

Before starting, wash and dry all produce. Add garlic puree, 1 1/4 cups water, 1 tbsp butter and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut shallot into 1/8-inch slices. Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a small bowl. Place in the fridge to cool.

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Core, then cut pepper into 1/2 -inch pieces. Cut pineapple into 1/2 -inch pieces. Cut tomato into 1/2 -inch pieces

Add tomatoes, half the cilantro and 1/2 tsp lime juice(dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Cook, stirring often, until pineapple begins to soften and is lightly charred, 2-3 min. Remove from heat. Transfer pineapple to a plate, then carefully wipe the pan clean. Return the pan to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then plant-based patties and peppers. Season with salt and pepper. Cook, breaking up patties into smaller pieces, until peppers are tender-crisp and lightly charred, 4-5 min.**Add pineapple, Enchilada Spice Blend and 4 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

Drain shallots, discarding pickling liquid Fluff rice with a fork, then stir in lime zest and remaining cilantro. Divide rice between bowls. Top with 'al pastor' mix, then tomato salsa and pickled shallots. Squeeze a lime wedge over top, if desired.

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