Filled with butternut squash, red lentils, chana dhal, carrot, ginger and cumin, a mild Moroccan inspired warming flavour. A bronze award winning pie in 2019 at The British Pie Awards.
Pies can be eaten cold with chutney as a vegan ploughman’s or in your lunchbox for work, or part of a buffet, even as part of a wedding buffet. Great for picnics or bike rides, survive well in your panniers.
Very tasty gently warmed in an oven for vegan pie and mash, Sunday dinner or vegan Christmas dinner with lashings of vegan gravy!
A spicy blend of mushroom, onion, lentil and red kidney beans encased in pastry.
Ingredients: Wheat flour (with ascorbic acid & statutory nutrients calcium carbonate, iron, niacin, thiamin), onions(22%), lentils(13%), mushrooms(12%), red kidney beans(7%), breadcrumbs (wheat flour, yeast), water, coconut oil, sunflower oil, sea salt, extra virgin olive oil, smoked paprika, parsley, coriander, white pepper, garlic powder, cumin, caraway, piri piri peppers, aquafaba