In January 2019, as part of the global Veganuary movement, Mindful Chef, the UK’s leading healthy recipe box service, partnered with Comptoir V, a vibrant vegan restaurant in Kensal Rise, London, to host an unforgettable vegan supper. This collaboration brought together Mindful Chef’s commitment to nutritious, ethically sourced plant-based meals and Comptoir V’s expertise in crafting flavorful Middle Eastern-inspired vegan dishes. The result was a three-course tasting menu that showcased the creativity, diversity, and deliciousness of vegan cuisine. In this article, we’ll dive into the significance of this event, the culinary highlights of the supper, the ethos behind both brands, and a detailed recipe inspired by the event to recreate the experience at home. Whether you’re a dedicated vegan or simply curious about plant-based eating, this story celebrates the joy of mindful, sustainable dining.
The Veganuary Movement and Its Impact
What Is Veganuary?
Launched in 2014, Veganuary is a nonprofit organization that encourages people worldwide to adopt a vegan diet for the month of January. The campaign promotes plant-based eating for health, environmental, and ethical reasons, inspiring millions to explore veganism. By 2019, over 185,000 Brits had pledged to participate, reflecting a growing interest in reducing meat and dairy consumption. Mindful Chef, an official Veganuary partner, embraced the movement by offering innovative plant-based recipes and hosting events like the Comptoir V supper to make veganism accessible and appealing.
Why Mindful Chef and Comptoir V?
Mindful Chef, founded in 2015 by Myles and Giles, is renowned for its gluten-free, dairy-free, and low-carb recipe boxes, with a strong focus on vegan options. As the first UK recipe box service to cater specifically to vegans, it offered six plant-based recipes weekly in 2019, a number that has since expanded. The company’s ethos—sourcing sustainable ingredients, reducing processed foods, and donating a school meal to a child in poverty for every meal sold—aligned perfectly with Veganuary’s mission.
Comptoir V, the vegan counterpart to Comptoir Libanais, was established by co-owner Said, who embraced a vegan diet and sought to create plant-based dishes bursting with flavor. Drawing on Moroccan and Lebanese culinary traditions, Comptoir V uses high-quality ingredients to craft dishes that appeal to vegans and omnivores alike. The restaurant’s vibrant, welcoming atmosphere in Kensal Rise made it an ideal venue for this collaborative supper.
The Supper: A Culinary Journey
The Mindful Chef x Comptoir V supper was a three-course tasting menu designed to showcase the versatility of vegan ingredients and the creativity of plant-based cooking. Held in January 2019, the event encouraged diners to set aside their phones, practice mindful eating, and savor each bite in the company of friends. The menu was a testament to the idea that vegan food is not about sacrifice but about discovering new flavors and textures.
Starter: Jackfruit Nuggets
The meal began with Comptoir V’s signature jackfruit nuggets, a top-selling dish that captivated diners. Young, green jackfruit, often used as a meat substitute for its fibrous texture, was battered, fried until crispy, and glazed with a soy, maple, and chili sauce. The result was a sweet, spicy, and savory bite that mimicked the texture of chicken nuggets while offering a unique flavor profile. For those unfamiliar with jackfruit, this dish was a revelation, highlighting the ingredient’s potential in vegan cuisine. Note: Jackfruit may cause allergic reactions in some individuals, so diners with sensitivities should proceed with caution.
Main Course: Spicy Harissa Cauliflower Platter
The centerpiece of the menu was a vibrant platter featuring roasted cauliflower coated in fragrant rose harissa. Served atop a bed of herby, nutty lentils and crunchy rainbow carrots, the dish was garnished with sweet pomegranate seeds and a drizzle of coriander-mint dressing. The combination of spicy, tangy, and fresh elements created a harmonious balance, with the cauliflower’s charred edges providing a satisfying texture. This dish exemplified Mindful Chef’s approach to healthy eating: nutrient-dense, colorful, and packed with flavor.
Dessert: A Sweet Surprise
While specific details about the dessert are not widely documented, the supper’s emphasis on creativity suggests a plant-based treat that avoided refined sugars, in line with Mindful Chef’s philosophy. Likely options include a date-sweetened chocolate mousse, a coconut milk-based panna cotta with fresh fruit, or a baklava-inspired pastry using plant-based butter and nuts. The dessert capped the meal with a touch of indulgence, proving that vegan sweets can be both delicious and wholesome.
The Mindful Experience
Diners were encouraged to embrace mindfulness, focusing on the flavors, textures, and aromas of each dish. This approach not only enhanced the dining experience but also aligned with Mindful Chef’s mission to foster a healthier relationship with food. The supper was a celebration of community, sustainability, and culinary innovation, leaving guests inspired to incorporate more plant-based meals into their lives.
The Ethos Behind the Collaboration
Mindful Chef’s Commitment
Mindful Chef’s participation in Veganuary reflects its dedication to making healthy eating easy and sustainable. By 2019, 13% of the UK population identified as vegetarian or vegan, and one-third expressed interest in reducing meat and dairy for health and environmental reasons. Mindful Chef responded by expanding its vegan offerings, sourcing ingredients from ethical suppliers, and minimizing food waste through perfectly portioned recipe boxes. The company’s B Corp certification and partnership with One Feeds Two, which had donated 1.8 million meals by 2020, underscore its social and environmental impact.
Comptoir V’s Vision
Comptoir V’s plant-based menu, inspired by Middle Eastern flavors, challenges the notion that vegan food lacks depth. Said’s decision to open a vegan restaurant stemmed from his personal dietary shift, and his focus on quality ingredients and bold spices resonated with Mindful Chef’s values. The restaurant’s success in Kensal Rise highlights the growing demand for flavorful vegan dining options that appeal to diverse palates.
Recreating the Experience: Spicy Harissa Cauliflower Platter Recipe
Inspired by the main course of the Mindful Chef x Comptoir V supper, this recipe for a spicy harissa cauliflower platter brings the event’s flavors to your kitchen. It’s vegan, gluten-free, and bursting with color and taste, making it perfect for a Veganuary-inspired meal or any occasion.
Ingredients (Serves 4)
For the Cauliflower:
- 1 large head cauliflower (about 1.5 lbs), cut into 1-inch steaks or florets
- 2 tbsp rose harissa paste
- 3 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Herby Lentils:
- 1 cup (200g) green or brown lentils, rinsed
- 1 small red onion, finely diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- Juice of ½ lemon
- Salt and pepper, to taste
For the Rainbow Carrots:
- 4 medium rainbow carrots, peeled and sliced into thin rounds
- 1 tbsp olive oil
- ½ tsp ground coriander
- Pinch of salt
For the Coriander-Mint Dressing:
- ¼ cup (10g) fresh coriander, finely chopped
- ¼ cup (10g) fresh mint, finely chopped
- ¼ cup (60ml) extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp maple syrup
- Pinch of salt
For Garnish:
- ¼ cup (40g) pomegranate seeds
- 2 tbsp toasted pine nuts or slivered almonds
Equipment Needed
- Baking sheet
- Parchment paper
- Medium saucepan
- Skillet
- Mixing bowls
- Whisk
- Sharp knife
- Measuring cups and spoons
Instructions
Step 1: Prepare the Cauliflower
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the harissa paste, olive oil, salt, and pepper. Add the cauliflower steaks or florets and toss to coat evenly.
- Arrange the cauliflower on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and slightly charred.
Step 2: Cook the Lentils
- In a medium saucepan, bring 3 cups of water to a boil. Add the lentils and simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and garlic, sautéing for 3–4 minutes until soft.
- Stir in the cumin, smoked paprika, and cooked lentils. Cook for 2 minutes to meld flavors. Remove from heat, then stir in parsley, cilantro, lemon juice, salt, and pepper.
Step 3: Roast the Carrots
- On a separate baking sheet, toss the carrot rounds with olive oil, coriander, and salt.
- Roast at 425°F (220°C) for 15–20 minutes, stirring once, until tender and slightly caramelized.
Step 4: Make the Dressing
- In a small bowl, whisk together the coriander, mint, olive oil, lemon juice, maple syrup, and salt until emulsified. Adjust seasoning to taste.
Step 5: Assemble and Serve
- Spoon a portion of herby lentils onto each plate. Top with roasted cauliflower and a scattering of rainbow carrots.
- Drizzle with the coriander-mint dressing and garnish with pomegranate seeds and toasted nuts.
- Serve warm with a side of flatbread or a green salad for a complete meal.
Tips for Success
- Harissa Heat: Adjust the amount of harissa to your spice preference. Rose harissa is milder and floral, but regular harissa works too.
- Cauliflower Steaks: Slice carefully to keep the core intact, ensuring the steaks hold their shape. Use florets for easier preparation.
- Make Ahead: Prepare the lentils and dressing up to 2 days in advance. Store separately in the refrigerator.
- Storage: Store leftovers in airtight containers for up to 3 days. Reheat cauliflower and carrots in a 350°F (175°C) oven for 10 minutes.
Variations to Explore
- Jackfruit Addition: Add crispy jackfruit nuggets (as in the supper’s starter) for extra texture.
- Grain Swap: Replace lentils with quinoa or farro for a different base.
- Spice Twist: Use a Moroccan ras el hanout blend instead of harissa for a warmer flavor.
- Nut-Free: Omit pine nuts and use sunflower seeds for garnish.
- Creamy Element: Serve with a dollop of tahini or coconut yogurt for richness.
Pairing Suggestions
- Beverages: Pair with a sparkling elderflower pressé, a light rosé, or a spiced chai tea.
- Sides: Serve with a cucumber-tomato salad or roasted chickpeas for added crunch.
- Occasions: Ideal for Veganuary dinners, potlucks, or festive gatherings.
The Legacy of the Supper
The Mindful Chef x Comptoir V supper was a milestone in promoting plant-based eating, demonstrating that vegan food can be indulgent, flavorful, and accessible. It inspired attendees to explore Mindful Chef’s recipe boxes, which offer similar dishes for home cooking, and to visit Comptoir V for more Middle Eastern vegan delights. The event also highlighted the power of collaboration in advancing sustainable food practices, encouraging diners to rethink their relationship with food.
Since 2019, Mindful Chef has expanded its vegan offerings, now providing up to 15 plant-based recipes weekly and a range of frozen vegan meals. Comptoir V continues to thrive, and its parent brand, Comptoir Libanais, partnered with Mindful Chef in 2024 to bring Middle Eastern recipes to recipe boxes. These efforts reflect the growing mainstream acceptance of veganism and the enduring impact of events like the Veganuary supper.
Conclusion
The Mindful Chef x Comptoir V vegan supper for Veganuary 2019 was a celebration of plant-based innovation, bringing together two brands dedicated to health, sustainability, and flavor. From the crispy jackfruit nuggets to the spicy harissa cauliflower platter, the menu showcased the potential of vegan cuisine to delight and nourish. By recreating the harissa cauliflower platter at home, you can capture the spirit of this event and embrace the mindful eating philosophy that defined it. As Veganuary continues to inspire millions, this supper remains a shining example of how food can unite, educate, and transform. Join the plant-based movement, savor the flavors, and cook with intention.
