Vegan Chilli Pie
215g per pie
Ingredients:
Meatless Farm Mince [ Pea Protein, Yeast Extracts, Vegetable Concentrates (Beetroot, Caramelised Carrot, Carrot), Natural Flavourings, Salt], Pastry [ Wheat Flour, Vegetable Margerine, Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulisfier E471, Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Natural Colour, (Beta Carotene), Natural Flavour], Water, Onions, Red Kidney Beans, Chipotle Chilli Paste, Coffee, Vegan Vegetable Stock Cube(Modified Starch (Potato Corn), Salt, Palm Fat, Rice Flour, Yeast Extract, Vegetables (Onions, Tomatoes, Carrots), Sugar, Sunflower Oil, Spices (Tumeric, Celery seeds, Garlic, Nutmeg, Pepper), Herbs, Vegetable Extract), Brown Sugar, Salt, Chilli Powder, Vegetable Oil, Cumin Seeds, Oregano, Garlic Powder (sulphites) Allergens Shown in Bold.
Nutritional Information:
Per 100g:
Energy – 284kcal – 1196kj
Protein – 16.0g
Fat – 14.6g (of which saturates 7.8g)
Carbohydrates – 21.3g (Sugar 1.5g)
Fibre – 2.9g
Salt – 1.4g)
Fibre – 2.9g
Cooking Instructions:
Cooking from frozen – Information is for guidance (appliances may vary) CONVENTIONAL OVEN Pre-heat oven to 180C/ 350F / GM 4. Place the pies (in their foil cases) on an oven tray and into the pre-heated oven. Cook for 35 – 45 minutes or until they are crispy, golden brown and piping hot throughout.
For a delectable accompaniment to a Vegan Chilli Pie, consider serving a side of Mexican-inspired corn and black bean salad. Begin by combining cooked and cooled black beans with charred corn kernels, diced tomatoes, finely chopped red onions, and fresh cilantro. Drizzle the salad with a zesty dressing made from lime juice, olive oil, minced garlic, cumin, and a pinch of chili powder for an extra kick. Toss everything together and let the flavours meld for a few minutes before serving. This vibrant and flavourful salad perfectly complements the spiciness and robust flavours of the vegan chili pie, creating a delicious and satisfying plant-based meal.
