Greenhouse InHouse / Miami

Greenhouse InHouse / Miami

from 65.00

Lazy is the new black.

And we are the first to admit that life is hard and sometimes well, you forget to eat. Stop spending your extra dosh on vegan cookbooks and scrolling hour hour on Pinterest to find a delicious and speedy meal.

We got you.
Spend your spare time socialising, saving animals or marathoning Dawson's Creek.

We take the time to design meals that satisfy your craving but are also packed full of plant based nutrients.

Our containers are microwave and oven safe, heat your meals whichever way floats ya boat. Simply remove the lid and heat that bad boy up, then transfer onto a plate. Or eat it straight from the container if you have completely and utterly stooped to that level of slothfulness.

For those who are interested but not ready to fully commit (we've all been there) we offer the

Cannot Commit / One Week meal package.

And for the romantics out there that enjoy being looked after, we'd recommend the

Feed Me Forever / Two Week pack.

Be warned.

We are going to treat you so nice, you’re never going to let us go.


WEEK ONE PICK UP / SEPTEMBER 16TH / 30TH
WEEK TWO PICK UP / SEPTEMBER 23RD / OCTOBER 7TH
********* PLEASE NOTE THAT OUR MENU ALTERNATES WEEKLY********

Option:
Quantity:
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CANNOT COMMIT

MONDAY - THAI RED CURRY // GF

Slow cooked potato and cauliflower in an aromatic red curry vegetable sauce, served with organic turmeric rice

TO COOK : REMOVE LID AND PLACE IN OVEN AT 180 DEGREES FOR 20 MINS

TEUSDAY - EGGPLANT MOUSSAKA // GF

Plant based mince cooked with vegetables and layered with eggplant and cauliflower cheese

TO COOK: REMOVE LID AND PLACE IN OVEN AT 180 DEGREES FOR 20 MINS

WEDNESDAY - RISOTTO // GF // OIL FREE

Pea and asparagus risotto topped with sautéed greens and cashew parmesan cheese

TO COOK: PUT CONTENTS INTO SAUCEPAN AND HEAT THOUGH ON STOVE AT MEDIUM HEAT STIRRING CONTINUOUSLY UNTIL HOT

THURSDAY - NUT ROAST // GF

House made lentil and nut roast served with roasted seasonal vegetable, greens and gravy

TO COOK: REMOVE LID AND PLACE IN OVEN AT 180 DEGREES FOR 20 MINS

FRIDAY - PESTO PASTA // GF

Housemade basil pesto tossed with spinach, sundries tomatoes and olives. Topped with cashew parmesan.

TO COOK: PUT CONTENTS INTO SAUCEPAN AND HEAT THOUGH ON STOVE AT MEDIUM HEAT STIRRING CONTINUOUSLY UNTIL HOT

FEED ME FOREVER

MONDAY - QUNIOA CHILLI ENCHILADA // GF

House made quinoa and bean mexican chilli in buckwheat wrap and topped with cashew sour cream

TO COOK: REMOVE LID AND PLACE IN OVEN AT 180 DEGREES FOR 20 MINS

TEUSDAY - KOREAN TOFU STIRFRY // GF

Asian greens sautéed with marinated tofu and rice cake noodles

TO COOK: EMPTY CONTENTS INTO SAUCEPAN AND STIRFY, CONSTANTLY STIRING UNTIL HEATED THROUGH

WEDNESDAY - PENNE BOLAGNASE // GF

GF penne topped wiith house made bolognese, carrot, zucchini with cashew parmesan

TO COOK: REMOVE LID AND PLACE IN OVEN AT 180 DEGREES FOR 20 MINS

THURSDAY - TIKI CURRY // GF

Aromatic curry with seasonal vegetables and coconut cream served with organic turmeric rice

TO COOK: REMOVE LID AND PLACE IN OVEN AT 180 DEGREES FOR 20 MINS

FRIDAY - THREE BEAN STEW // GF // OIL FREE

Slow cooked 3 bean stew with seasonal green vegetables and pumpkin

TO COOK: EMPTY CONTENTS INTO SAUCEPAN AND STIR ON MEDIUM HEAT UNTIL HEATED THROUGH