October 14 - 18

Red curry with lemon rice and Katchumber salad (gluten free)

Baked pea balls with sun-dried tomatoes, strong vegetable demi glace, pea quacamole and bulgur salad with herb pesto and salad leaves. (1, 6, 8, 9)

Seitan slices with chickpeas, sweet potato sauce, oat dumplings with celery, green bean salad (1, 6, 8, 9)

Mushroom cutlets with mashed potatoes, tomato salad and soy sauce (1, 6, 10)

Stir-fried tempeh on a paprika base with sauerkraut and cashew cream, Hungarian tarragon with dried tomatoes and almonds, capsicum salad (1, 6, 8)


October 21 - 25

Meatball made of tofu, celery and nori seaweed, potato salad with vegetables and cashew nut mayonnaise (6, 8, 9, 10, gluten free)

Seitan in Asian sauce, jasmine rice with black sesame, rice rolls with nori seaweed and peanut dressing (1, 5, 7, 11)

Baked sweet potato and vegetables with rosemary, avocado-pea dip with tomato and onion, boiled green lentils, curly salad with tahini dressing (11)

Soy pastries with herb dumpling and steamed cabbage (1, 6)

Mushroom wrap baked with sage béchamel, baked potatoes and mung salad (1, 6)