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Chef-made, plant-based vegan meals delivered.

Discover new flavours & culture, 100% plant-based, from cultural regions of the world.
OUR MENU

Chef-made, plant-based vegan meals delivered.

Discover new flavours & culture, 100% plant-based, from cultural regions of the world.

Tuk Tuk Tikka

Tikka masala is a creation that was born and developed within the UK, in the 1950s Indians migrated to the UK, and opened up restaurants. Over the next 2 decades, time was spent westernising the dishes to suit the
British. In 1970, where Shish Mahal a curry house in Glasgow, Scotland, where a customer complained about the dish being to dry. The chef looked around to see what he could create to resolve the situation- finding a tin of
soup, spices and cream. He created the foundation for the masala sauce. Which has evolved ever since.

This Is Not Butter Chicken

Butter chickens origin originated in the capital of India- Delhi, during the 1950’s. Kundan Lal Gurjal flee from a different region of India due to conflict and set up a restaurant in the capital. A ritual that the chefs of the
restaurant use to do, was mix leftover marinates with butter and tomato, not realising that they was creating the dish that would be later loved internationally. Sometimes the best creations aren’t created on purpose.

Thai Mango Curry

Thai curry is a staple dish in Thailand and around the world, however the origins and history are abit blurred. One of its first mentions was in the early 1900s by Khun Ying Plien Plassakornwong, a sort of thai Mrs Beeton.

Who was a lady- in – waiting at the royal palace in Bangkok and put together the first cookbook of Thai recipes.

We have put together a mango Thai curry which I was inspired to create after my travels in Chang Rai.

No Beef Mughlai Curry

Mughlai curry evolved during the medieval period where the Mughal empire existed. It’s a type of cooking that represents a mix of culinary style and recipes from North India and Central asia.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.

Lemon Pasta Alfredo

Alfredo is an Italian dish made up of core components of butter and cheese, which emulsifies the sauce, coating the pasta. it is name after Alfredo di Lelio, who featured the dish at his Restaurant in rome in the early 20th century. Since then the dish has travelled and became commercialised, by adding heavy creams and other ingredients that make the dish diverse and different in regions. Which is sometimes topped with additional ingredients.

Drunken Laska Noodles

Curry laksa is spicy and likewise includes coconut milk. It is found in Malaysia’s Malacca and Johor states, and pops up in Singapore as Katong laksa, and in Indonesia as Bogor, Cibinong and Betawi laksa, to name a few.

Each region has added its own unique ingredients to the mix, such as kaffir lime leaves, tamarind and other unique twists. ours is based off the Malaysian style.

Rasta pasta with coconut sambol

This was a dish that took a series of plant based experiments with a combination and style that I adapted from Mexican vegan tacos and transfor`d to make a curried tofu mince which is a style of cooking I witnessed growing up and originating from the Caribbean. Then adding pasta and fresh coconut to the dish. BOOM! We give you Rasta Pasta.

Aloo Bharta Shepards Pie

Origins- india

Shephards pie is a british classic…..well not at Jam n vegan ! we take this ‘classic’ and create a rich flavoursome lentil filling and topped with an Indian curried mashed potato known as aloo Bharta! This was truly a delight to create. I know they say, don’t change a classic, but its different with our family. Oops!

Saag daal

Origin- India

Travelling through India was the biggest cultural experience I had whilst away. From the ceremonies, to the hospitality and the tastes of possibly my favourite cuisine on the earth! Daal for breakfast, daal for lunch daal for dinner. All with individual components that made each dish vary in the most dramatic way, but the saag daal, stayed with me! the richness of the sauce and the hulk coloured spinach, fortified together to build the ultimate Saag. What a dish.

East African bean stew with jallof rice

Origin- Ethiopia and Nigeria

Ethiopia is known for producing some of the best coffee- but also takes vegan diets very seriously, allowing periods of the year to fast in order to cleanse the body on just plant based foods. We use a classic Ethiopian berbere spice to flavour this tomato-rich bean stew.
Accompanied by Jollof rice. This is a spiced dish, simmered in reduced tomatoes, onions, peppers, and different seasonings depending on where it’s made. It’s an iconic dish, with massive regional significance across West Africa.

Sri lanken Mango curry served with turmeric rice

Culture- Sri lanken

This is my take on a green mango curry I had whilst travelling through Sri lanka, Weligama. With the aromatic sri lanken base of coconut milk, garlic, chillies and curry leaves. Served with spiced turmeric rice. Sri Lanka is truly one of my spirit places!

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Trinidad Chickpea Curry with Coconut Wild Rice, Roasted Pumpkin & Greens

My signature dish, the first meal I made as a vegan and the first meal to of ever sold under Jam N Vegan. With the inspiration coming from Trinidad and Tobago. The dish started off the whole process of my journey to becoming a vegan chef, I hold this meal close to my heart. Chickpeas bathed In a luscious coconut cream sauce and sat besides the iconic medley of coconut wild rice, roasted pumpkin and green beans.

Caribbean Mac n Cheez with Jerk Spiced Crumb

Now, we all know Mac N cheese is a worldwide phenomenon and that every cuisine and culture has their own way of presenting it. We opted for the roots and spiced up our bachamerl sauce and topped it with a jerk spiced CRUMB

Tobago Tofish Rundown with Garlic Mash & Sauteed Tenderstem

Rundown is a Jamaican and Tobago cuisine which a selection of ingredients, cooked down in tomato, onions and traditional seasoning. This is served with a garlic mash and sauteed broccoli
I would always steal parts of the rundown sauce from the stove whilst Mom was away from the Kitchen. DON’T TELL HER!

Mung Bean Curry with Bombay Potatoes and Cauliflower Spiced Rice

The mung bean is an absolute powerhouse for nutrition and has been used in a ayurvedic diet for years. Considered as a medicinal bean, it is only right we created a authentic and flavoursome Indian mung bean curry. In this dish we have taken a medley of dishes from India and made a flavour rollercoaster.

Jerk Tofu served with Rice & Peas, Braised Cabbage, Jerk Gravy & Tenderstem Broccoli

Jerk is a complex blend of seasonings including scallions, onions, scotch bonnet peppers, salt, thyme, allspice, black pepper and many other spices. All of its ingredients grow on the island’s fertile green landscape. We marinate our tofu for a prolonged period and then slowly roast it in the medley of Jamaican spices. Served with some traditional rice and peas, sweet jerk gravy, braised cabbage and tender-stem broccoli.

Jackfruit Mutton served with Rice, Peas & Sauteed Garlic Kale

An absolute favourite growing up, there was nothing better than a Sunday morning, when the soul classics are playing and my Mother is cleaning the house after marinating the food the night before.
A symphony of spices slowly cooking in the pressure cooker for hours, smelling the aroma as I woke up to interrogate my mom about what is for dinner, knowing that my nose has already answered these questions, I needed the answers from the source.
This is a staple dish that is cemented in Caribbean culture, so to make a vegan version and to be proud of the outcome is truly an honour, we present to you, the national dish of Jamaica (turned vegan) Jackfruit mutton with rice and peas.
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