click here to find out more about...... The Vale Food Trail - 9th til 18th June
Wholemeal pastry crust filled with creamy cauliflower florets, kale and a touch of nutmeg.
Our vegan take on your favourite veggie classic. Who could ask for more? Team with some crunchy greens and a slice of crusty fresh bread.
Ready in 20 mins
Remove from packaging and place pie on a baking tray in the centre of a pre-heated oven.
180°C/Fan 160°C/Gas Mark 415 -20 mins
200°C/Fan 180°C/Gas Mark 640-45 mins
Allow to rest for a few minutes – then enjoy!
Our purely plant-based ingredients.
Organically produced: tomato (18%), bell pepper (14%), gluten free flours (rice, potato, maize, buckwheat), SOYAdrink (water*, SOYA bean), onion, courgette (6%), okara (SOYA bean, water*), identity preserved sustainable palm oil, olives (4.5%) (green, Kalamata), fennel, sunflower oil, balsamic vinegar (wine vinegar, concentrated grape must), sea salt*, garlic, herbs and spices, tomato puree, olive oil, water*, cider vinegar, yeast flakes, apple juice concentrate, bouillon (salt*, rice flour, onion, parsnip, carrot, olive oil, turmeric, parsley) and love.*approved non organic
See ingredients in BOLD. We handle mustard, tree nuts and celery so may also contain these allergens. Our ingredient suppliers may handle peanuts and sesame.
Ingredients are carefully checked, but sometimes a piece of shell or stone sneaks through.
Average quantity per tart, approx 195g
Average quantity per 100g