Root Kitchen UK

Marinated tofu, cauliflower, and sweet potato in a creamy coconut tikka masala sauce with delicious spinach and mushroom Basmati rice.

Butternut squash, mushrooms and spinach in a delicious herby tomato sauce layered between lasagne sheets and topped with a creamy béchamel sauce finished with a sprinkling of vegan cheese.

Deliciously marinated tofu on a bed of noodles, coated in a fiery and sweet Korean style sauce, with edamame beans, red peppers, and carrot.

Soba noodles with aubergine slices coated in a sweet rich soy, maple syrup, and sesame oil Szechuan pepper dressing.

Delicious plant based ragu, seasoned with basil and mint, served between layers of aubergine and potato slices , topped with a moreish soya milk and cashew nut béchamel sauce, and finished with vegan cheese.

A hearty, slow-braised, black eyed bean, lentil, and vegetable stew with a comforting mashed potato topping.

Fragrant Thai red curry sauce with baby corn, green beans, red peppers, sweet potato, water chestnuts and bamboo shoots served with aromatic jasmine rice.

Spicy jalfrezi curry packed with onions, chickpeas, red peppers, and green beans served with cumin basmati rice.

A classic Italian dish of sliced aubergines, layered with our own handmade rich tomato sauce and soya and cashew nut béchamel sauce, finished with vegan cheese and basil.

Penne pasta served with chargrilled vegetables in an authentic Mediterranean tomato and herb sauce with a hint of chilli, finished with tasty basil pesto.