Aubergine, courgette, red onion, red peppers, tomato paste, harissa, garlic, ras el hanout, turmeric, coriander, tinned tomatoes, salt & pepper, chickpeas, spinach, sweet chilli sauce (sugar, water, corn syrup solids, salted chili pepper (chili, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), golden raisins, spring onion. Pastry – Vitalite Dairy free spread (Vegetable Oils (Sunflower 21%, Rapeseed, Sustainable Palm), Water, Salt, Emulsifiers-E471, Sunflower Lecithin, Preservative-Potassium Sorbate, Acid - Lactic Acid, B Vitamins (Niacin, B6, B2, Folic Acid & B12), Flavourings, Colours - Annatto Bixin, Curcumin), chick pea flour, salt, smoked paprika, turmeric, ras el hanout, aquafaba glaze (allergens highlighted).
CASABLANCA VEGAN PIE!
Product Overview
With the flavours of Morocco..... delicious layers of aubergine & courgette with roasted red peppers, onions, harissa, spinach, golden raisins, chickpeas and aromatic ras el hanout, encased in our spiced rich vegan & gluten free short crust pastry!
Great cooked and chilled, then served as part of your picnic!
For best results cook from frozen – Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove from the box and place pie (in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
This pie is also delicious as an essential treat for your picnic! - Simply bake off, then chill in your refrigerator until needed, consume within 2 days.
Store in freezer at -18 deg. C or below, use within the stated use by date. If this product has been defrosted use within 2 days.
No allergens
