Veggie Tagine Pie - Gluten Free and Vegan
Get ready for a flavour-packed, plant-powered feast! Parsnips glazed in vegan sherry, sweet butternut squash, chickpeas, and juicy apricots all mingling in a richly spiced tomato sauce. This pie is straight-up delicious and dairy-free, wrapped in a golden gluten-free crust.
Best served hot (trust us, it’s worth it!), but still tasty cold if you're on the go. Perfect for one!
Need the allergen breakdown? Check out our Allergens page.
Ingredients
Vegetable shortening (RSPO palm oil, rapeseed, water, salt, emulsifier - E471), tomato, water, butternut squash, parsnip, onion, rice flour, potato starch, gram flour, chick peas, apricots SULPHITES, sherry SULPHITES, glaze (water, vegetable protein, sunflower oil, dextrose, maltodextrin, starch), brown sugar, coconut oil, garlic, raising agents (disodium diphosphate, sodium bicarbonate), salt, thickener – xanthan gum, cumin seeds, salt, cinnamon, ground ginger, turmeric, black pepper.
Allergens
SULPHITES
How to store
Keep Frozen Defrost fully in fridge. It can then be eaten cold, but we recommend enjoying hot! Consume within 5 days. Once defrosted DO NOT REFREEZE.
How to Heat
PIE - TO REHEAT: From FROZEN: Remove all outer packaging, keeping your pie in the foil, place on a baking tray in the centre of a pre-heated oven. 180 C / Fan160 C / Gas Mark 4 for 35-40 mins. From CHILLED: Remove all packaging and place on a baking tray in the centre of a pre-heated oven. 180°C / Fan 160°C / Gas Mark 4 for 20-25 mins.
| Typical values | per 100g |
|---|---|
| Energy | 1077kJ/257kcal |
| Fat | 16g |
| of which saturates | 8.9g |
| Carbohydrate | 20g |
| of which sugars: | 1.2g |
| Protein | 8.5g |
| Salt | 0.68g |
| Fibre | 1.7g |