CHOOKS AWAY!

A creamy vegan 'chicken' pie with celeriac, smoked garlic & sherry

Awards & Accreditations

  • Vegan Society Approved

What you think

  • First class. First time. First Chooks Away. First Vegan Mash. Yes - will be a second time. Ta!

    Greg Johnston From Manchester

  • Love the pastry crust and the flavour, it just needs a bit of pizazz - porcini mushrooms maybe?

    Justin From London

  • I love how the 'chicken' isn't so meaty tasting, its perfect for vegans and honestly amazing!

    Chloe From Nottingham

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Nutrition info

Typical values per 100g per pie
Energy (kJ) 905 2444
Energy (kcal) 217 586
Fat 11.4g 30.8g
of which saturates 3.7g 9.9g
Carbohydrates 18.8g 50.8g
of which sugar 2.4g 6.5g
Protein 8.5g 23.0g
Salt 0.7g 1.9g

Ingredients

A vegan pie made with tofu & wheat gluten pieces, celeriac, smoked garlic & sherry.

Water, wheat flour (contains calcium, iron, niacin, thiamine), tofu & wheat gluten pieces (9%) (water, wheat gluten, rapeseed oil, soya bean, natural flavouring, oat fibre, garlic, salt, spices, sugar, sesame oil, celery seed oil, sunflower oil, smoke flavouring, acidity regulator (citric acid), thickener (xanthan gum), firming agents (magnesium chloride, calcium chloride, calcium lactate), celeriac (6%), onion, apple, shea oil, sherry (2%), leek, segregated sustainable palm oil, coconut oil, rapeseed oil, smoked garlic (1%), cornflour, sunflower oil, Dijon mustard (water, mustard seed, spirit vinegar, salt), maltodextrin, salt, soya bean, sunflower oil, yeast extract, wheat protein, natural flavouring, sugar, herbs, black pepper, emulsifiers (sucrose esters of fatty acids), dried onion, stabilisers (xanthan gum, guar gum, carrageenan), mushroom, tomato, carrot, garlic.

For allergens including cereals containing gluten, see ingredients in bold.

Cooking instructions

Place the pie on a baking tray into a pre-heated oven.

From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes

From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’

 

Have you tried?