Soy-Free

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

Veggies are sautéed, simmered with chickpeas and stock, then blended and garnished.

Chickpeas are mashed, mixed with seasonings, wrapped in tortillas in lettuce, and pan-fried.

Chickpea flour is combined with water, spices, and chopped vegetables, then cooked in a pan.

A batter with black sesame paste is mixed, baked, cooled, and sliced into squares.

Toasted seeds are mixed with spices, then combined with quinoa, veggies, and dressing.

Spaghetti is coated with a creamy beetroot-chickpea sauce and topped with walnuts and herbs.

Frozen bananas, sweetener, coconut cream, and acai berry powder are blended and frozen.

Pasta is boiled until tender, then seasoned and air-fried until crispy and golden.

Kidney beans are pressure-cooked in spiced tomato-masala gravy and served over rice.

Brazil nuts are coated in olive oil, rosemary, and spices, then roasted until golden.

Avocados, chickpeas, spices, and chutneys are mixed, then topped with yogurt and garnishes.

Veggies, chickpeas, and greens are simmered in a seasoned broth, then blended until smooth.

Pasta is tossed with roasted eggplant, marinara sauce, aromatics, nooch, and basil.

Ingredients are blended until smooth, chilled for an hour, and garnished before serving.

Roasted vegetables are blended with toasted walnuts, spices, and pomegranate molasses.

The ingredients are blended, poured into molds, frozen overnight, and served as popsicles.

Cooked rice is mixed with yogurt and topped with a fragrant tempering of spices.

Spaghetti is tossed with air-fried chickpeas and tomatoes, seasoned with herbs and spices.