Hand-crafted vegan chick'n pieces, sauteed leek and smokey tofu bacun bits in a creamy parsley sauce in our tender and flaky vegan butter shortcrust pastry. Topped with parsley.
Cooking: Set oven to 180C/Gas mark 6 and heat pie for 30 minutes (reduce time by 10 mins if pie has been defrosted).
Do not reheat.
INGREDIENTS: Wheat Flour (Calcium Carbonate, Iron, Thiamine & Niacin), Coconut Oil, Rapeseed Oil, Wheat Gluten, Leek, Cashew, Onion, Celery, Carrot, Yeast Extract, Apple Cider Vinegar, Garlic, Parsley, Cane Sugar, Miso, Black Pepper, Sage, Thyme, Rosemary, Soya, Nigari, Chickpea, Sunflower Oil, Maple Syrup, Paprika, Natural Hickory Smoke Flavour, Amaranth, Turmeric, Vinegar, Molasses, Caramel Color, Tamari.
Allergens in bold.
Contains gluten, soy, nuts and celery.
Created in a vegan kitchen which handles nuts. While every possible effort is made, we can not guarantee the absence of any allergens.