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January 20 – 24

• Baked potatoes with beetroot, quinoa and almond salad, white beans in dijon sauce with thyme (6, 8, 9, 10)
• Katsu curry sauce with tofu fillet fried in panko, sesame rice and radish salad (1, 6, 9, 10, 11)
• Mixed black eye beans with sesame dressing, blanched cabbage with caramel, toasted polenta with seeds, fresh tomatoes with herbs (9, 11)
• Corn croquettes, black bean sauce, pumpkin and grenaille potato salad, pickles (10)
• Quinoa and red bean meatloaf, mashed potatoes with cauliflower and seeds, chickpea sauce, mixed red cabbage (6, 8, 11)

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January 27 – 31

• Ragout of pumpkin, coconut milk and butter beans, potato rösti with apples, rosemary and spelled groats, salad pickles with radish and coriander (1)
• Bombay butter tofu, potatoes with spinach and cucumber-chili raita (6, 8, 10)
• Quinoa dumplings, white bean, celery and almond sauce, baked potatoes with rosemary (8, 9)
• Tempeh balls in sofrito, baked whole wheat pasta with cashew sauce and Brussels sprouts, blanched broccoli and edamame (1, 6, 8, 10)
• Plant-based Szeged goulash with roasted potato gnocchi (1, 6, 8)