For years, our regular vegan clients have been requesting for us to include savories into our menu. With our new central kitchen, we are delighted to answer to these requests as we introduce two new savory items this year as Christmas mains.
We challenged ourselves to do a technical dish of mushroom wellington dish, made entirely with vegan butter and hand made those intricate layers of puff pastry. A mushroom filling (no garlic, no onion) together with hand-mashed potatoes and spinach are then slow cooked to perfection.
Beyond beautiful, they are absolutely delicious.
Available in two sizes – Pot Pie create for a small party of 2 or a Loaf Size for a family treat.
Thaw pastry overnight. Bake in 170°C heated oven temperature till heated through.
- Wheat flour, sustainable organic palm oil shortening (no trans-fat), sea salt
- Potato, king mushroom, brown rice milk, rice cream, brown mushroom, white mushroom, vegan bechamel sauce (mustard, nutmeg, pepper, vegan soy cheese, coconut milk), nutritional yeast, spinach, roux, canola oil, cranberry, balsamic vinegar, soy sauce, olive oil, paprika, sage, thyme, basil, oregano, pepper, smoked salt, lemon, coriander powder, parsley.