The Tuckshop has added some vegan meals to their menu which will be available to order on Karri by 21 June. Click here to see the vegan options.
BLACKBEAN BURGER: Oven roasted deliciously flavoured blackbean burger on a bun with vegan mayo and salad greens, with sriracha sauce. 
BUDDHA BOWL: Seasonal roasted veggie bowl with brown rice, haricot beans, avo and seed sprinkle with optional soy and ginger dressing. 
BUTTERNUT, CORN AND PEA BARLEY RISOTTO: Gently simmered barley cooked in a tasty stock with butternut cubes, corn and peas. 
LENTIL BOLOGNESE ON PASTA: Slow-cooked lentils in a rich tomato and herb ragu served on a bed of pasta. 
POTATO AND CHICKPEA TOASTED WRAP: Toasted wrap filled with potato and chickpeas cooked in a light coconut milk curry. 
VEGETABLE SOUP AND ROLL: Winter vegetables cooked in delicious stock then blitzed until creamy but with a little texture, served with a fresh roll, with avo butter.
All ingredients used in cooking are strictly vegan.
- Coconut or olive/seed mix oils
- Ina Paarman’s vegan spices and stock powders
- All legumes are cooked from scratch, no tins!
- Wraps, rolls and pasta