What’s in our first Vegan Subscription Box? (Plus BONUS recipes!)

It’s our very first Vegan Larder box, and along with some yummy snacks and treats, there are some very special products that will give some zip and zing to everyday recipes which we hope you’ll love!

Our mission is to make vegan cooking and eating delicious, easy and fun.

Each month we will bring you a delightful box, straight to your door, of incredible kitchen cupboard products (like African cooking sauces and seasonings), healthy and naughty-ish treats, drinks and some snacks. (Oh. and probably, almost certainly some chocolate!) 

We’re constantly on the look out (erm.. doing lots of tasting!) to find smaller, ethical brands and taking hard work out of finding these delicious goodies, which we will then ship to you so you too can discover the yummy, wonderful world of vegan food. 

We are super excited about getting our first subscription box out to you. Read on below to find out what’s in the first box… and to discover some recipe ideas to make with them! 

inSpiral Smokin’ coconut pecks

This satisfying savoury snack mimics traditional jerky, using coconut and smoky flavours. Perfect when you need a healthy salty snack.

Nibble protein bites – lemon with coconut

These snacks are low GI, low sugar, high protein and have an even higher yum-factor! Perfect as part of breakfast bowl with fruit and non-dairy yogurt, or use as a snack on the go.  Chop them up for a delicious addition to a smoothie bowl! 

NIbble protein bites in a smoothie bowl

Lockhart Martin cocoa, orange and assam tea infusion

This is a refreshing drink made from cocoa bean husk. A healthy alternative to hot chocolate with all the delicious taste.

Pana Chocolate

This raw chocolate bar is a brilliant way to get your chocolate fix. Made from fairtrade and organic cocoa beans, you can only feel good eating this silky flavourful chocolate!

Hell Yum cookies

We adore these cookies for when we just want that sweet treat. Couldn’t resist getting jumping on the matcha trend with the matcha and pistachio flavour. We also love the combination of orange, coconut and cranberry.

Please eat these within a couple of days – I don’t think that will be hard though.

Kimchi from Pao pop ‘n pickles

This homemade Japanese kimchi is morish, as well as being great for gut health – perfect! Fermented with garlic, ginger and chili, it is is bursting with flavour. 

We love adding this to a tofu scramble (see the recipe below)

Please put straight in the fridge and use within 1 month.

Zim’s Tribe African cooking sauce

This flavourful sauce, cooked with love, will jazz up any dish, from lentils, beans, salads, stews or marinades. Rich and deep flavours from Africa which you won’t forget in a hurry.  

We love this so much, especially mixed in with lentils for a deliciously spicy pasta topping (see recipe below!)

Clearspring Ume Shiso seasoning

Bright & zesty with a beautiful colour, this Japanese condiment will bring flavour and life to any salad, stir-fry, dip or tofu marinade. (see the recipe below for our tang-tastic tabbouleh recipe) 

Kimchi Tofu Scramble

We love tofu scramble as much as we love Kimchi. And rather brilliantly they are super duper delicious together.  

Course: Breakfast
Cuisine: Vegan
Servings: 1
Author: Louise-Claire Cayzer
  • 1 pack silken tofu
  • 1/2 tsp turmeric
  • 1 Tbs olive oil
  • 4 Tbs kimchi (Well, -ish.. put as much as you like in)
  • salt & pepper to taste
  1. Mash the silken tofu together with the turmeric so it is smooth and blended

  2. If the kimchi has large pieces, chop them up finely

  3. In a frying pan, heat the oil, add the tofu mix & kimchi. Cook until warmed through and you can smell the spices

  4. Serve hot over some toast.


Zim's Tribe Spicy Lentil Pasta

A delicious & unusual spicy topping for spaghetti or other pasta. Perfect for jazzing up your mid-week supper!

Course: Dinner
Cuisine: african, Italian, Vegan
Servings: 3
Author: Louise-Claire Cayzer
  • 1 jar Zim's Tribe Medium Marinade
  • 500 grams cooked lentils either tinned or some you have pre-cooked yourself.
  • 400 g spaghetti
  • A sprinkle of green herbs to serve
  1. Put the spaghetti into boiling water & cook as per the instructions. 

  2. Meanwhile, in a pan, gently heat the lentils with the sauce. 

  3. Serve the pasta with the lentils piled over.  Add some fresh herbs to serve. 

Recipe Notes

This would be amazing with some green peas or kale chopped through too! 


Tabbouleh with a Japanese Twist
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Ume Plum seasoning makes a surprising tangy appearance in this otherwise traditional tabbouleh. It works surprisingly well!

Course: Salad
Cuisine: Vegan
Servings: 1
Author: Louise-Claire Cayzer
  • 100 g bulgur wheat
  • 10-15 cherry tomatoes chopped
  • 5 spring onions
  • 1 large handful flat leaf parsley A very large handful!
  • 1 Tbs olive oil extra virgin
  • 1-2 Tbs Ume Plum Seasoning OR
  • 1/2 a lemon's juice
  1. In a pan, just cover the bulgur wheat with boiling water. Put a lid on the pan and leave it there to steam.

  2. Finely chop the parsley and spring onions. 

  3. Add the olive oil, Ume Plum Seasoning OR lemon juice to the steamed bulgur wheat. 

  4. Add the parsley & chopped tomatoes & spring onions and mix thoroughly.

  5. Add salt to taste and add moreolive oil or Ume seasoning (or lemon juice) , tasting as you go to check that the salad is tangy and delicious.

Nibble Breakfast Bowl
Prep Time
5 mins

A quick and easy breakfast idea made with Nibble bites!

Course: Breakfast
Cuisine: Vegan
Servings: 1
Author: Louise-Claire Cayzer
  • 1 pack Nibble Bites (any flavour!)
  • 1/2 Berries or Mango
  • 1 cup Non Dairy Yoghurt (we think coconut is particularly delicious!)
  1. Mix all together and enjoy immediately!

You Might Also Like...

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.