Discover an easy and delicious way to cook with Venn!
Create restaurant-quality meals at home.

We are an online delivery service of recipe kits. Deliveries in Lisbon, Porto, Aveiro, & Braga.

Venn MiniBox (Carrot Tagine)

Our VENN MiniBox comes with a recipe and all the pre-portioned ingredients that is sent to your home along with step-by-step cooking instructions. Serves upto 3 people.

Tagine is a traditional dish typical of many north African cuisines, especially Morocco, where it originated. What you can expect from this dish is the perfect combination of sweetness emanating from the dates, complemented by the punch of warm cinnamon flavour.

10.00 ^€

Venn MiniBox (Jambalaya)

Our VENN MiniBox comes with a recipe and all the pre-portioned ingredients that is sent to your home along with step-by-step cooking instructions. Serves upto 3 people.

The origin of the dish is debatable. Some claim that it had its origin in New Orleans, while others attribute it to the Caribbean. Even so, Jambalaya seems to be inspired by a mix of cuisines such varied cuisines as Spanish, West African, and French. West African, and French. Although this dish is originally made with rice, we opted for a different grain – barley barley, which offers a slightly denser texture. Slightly spicy, smoky, and packed with flavour. And all it takes only one pot is needed to make it!

10.00 ^€

Venn MiniBox (Taiwanese Three Cup Soy Meat)

Our VENN MiniBox comes with a recipe and all the pre-portioned ingredients that is sent to your home along with step-by-step cooking instructions. Serves upto 3 people.

This is a classic Taiwanese dish with the name originating from using 3 key ingredients (soy sauce, sesame oil and rice vinegar) in equal proportions. This creates a nice and sticky glaze around the protein.

10.00 ^€

Venn MiniBox - Gemellini Pasta with Ligurian Style Walnut Sauce

Our VENN MiniBox comes with a recipe and all the pre-portioned ingredients that is sent to your home along with step-by-step cooking instructions. Serves upto 3 people.

Originally salsa di nocci was made to coat pansoti, or ‘pot bellies’, a kind of triangular Ligurian ravioli. In our case, we decided to serve it with gemelli pasta that enclose the sauce within their texture, providing a nice burst and explosion of flavour once you bite into them.

10.00 ^€

Meal-Kits

How does it work?

Build your Meal Kit from a selection of 4 recipes every week!

Select from 2 to 4 available 100% plant-based recipes.

Order online & schedule your delivery or pickup.

Select from two to four recipes, finalise your order, schedule your delivery and get ready to unleash the chef within you!

We source & pack your box.

Pre-portioned ingredients to fight food waste and easy instructions to help you cook our recipes.

Become a 5 star chef in 6 steps!

Elevate your cooking experience and enjoy a healthy and delicious meal.

Build your Meal Kit from a selection of 4 recipes every week!

Select from 2 to 4 available 100% plant-based recipes.

Order online & schedule your delivery or pickup.

Select from two to four recipes, finalise your order, schedule your delivery and get ready to unleash the chef within you!

We source & pack your box.

Pre-portioned ingredients to fight food waste and easy instructions to help you cook our recipes.

Become a 5 star chef in 6 steps!

Elevate your cooking experience and enjoy a healthy and delicious meal.

Find out what's on the menu this week!

A well thought out menu to send the taste buds into a frenzy!

Ajoblanco with White Beans and Zucchini Shavings

Ajo Blanco is the precursor of the better known gazpacho. It originated during the Moorish Middle Ages, predating the arrival of tomatoes and peppers by several centuries.

Ajo Blanco is one of the many, cold hispanic soups – often referred to as white gazpacho. The soup is often served with white grapes or fresh cucumber. The charm of the soup is in its simplicity and freshness. Typically Ajo Blanco is made from bread and almonds. When almonds were hard to come by, like during the post-war period, flour from dried beans was used.

We decided to apply this little twist in our own way. A cold, refreshing soup served with warm and refreshing white beans accompanied by a zucchini salad.

2-3 adults

35min

Easy

15.00 ^€

from 4.15^€/portion

Keema – Aromatic Minced Soy ‘Meat’ with Spaghetti

Keema was a popular breakfast staple in the Awadhi cuisine during medieval India.

Although keema is most popular in North India, Pakistan, and Bangladesh – some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari. Keema is mostly consumed with basmati rice but can be also served with potatoes or as a filling for samosas.

In our version, we went for a little fusion and served it with spaghetti! The combination of aromatic spices and minced (soy) keema blending nicely when coated around long spaghetti strands to create an tantalising delight for your tastebuds.

2-3 adults

35min

Easy

15.00 ^€

from 4.15^€/portion

Carrot Tagine

Tagine is the name of the dish and also the pot in which it is made. It was historically used by the nomads in North Africa as a portable oven.

Moroccan Tagine is a combination of sweetness, savouriness and spicyness. It’s a thick stew made with vegetables delicately cooked to perfection, often with addition of dried fruit and counterbalanced by savory flavour of olives. It is quite frequently served with side of couscous.

We decided to serve use locally produced quinoa and thereby created a gluten-free version of this dish. Our tagine is perfumed with heating cinnamon and the sweetness and texture was achieved by using medjool dates.

2-3 adults

35min

Easy