KEVINA vegan mushroom, tomato & red wine pie with baby onions & thyme
Awards & Accreditations
What you think
WOW!!!! What an absolutely scrumptious pie. There’s no way I would think it’s Vegan! Top marks.
Tara From London
Julie From Leeds
This pie is delicious, comforting, filling, satisfying AND made sustainably. Genius 👏
Clare From Norwich
Filling was great..flavoursome and lots of it. Sadly the pastry was hard, dry and tasteless.
Karen From West Midland
Great Pie - not trying to be a meat substitute, instead texture and flavour are excellent - try it!
Dean From Sutton Coldfield
I can't get Heidi Pie anywhere any more. So I thought I'd give Kevin a go. He's very tasty.
Kazz From Ware
As a recent non meat eater, pies were one of those foods I knew I’d miss, but this pie is epic!
Matt From Torquay
Tried these pies for the first time last night and they were an absolute delight-Amazing!
Bee howarth From Deal
|Typical values||per 100g||per pie|
|of which saturates||3.2g||8.7g|
|of which sugar||2.8g||7.6g|
Wheat flour (contains calcium, iron, niacin, thiamine), water, chestnut mushroom (11%), identity preserved palm oil, tomato (6%), baby onion (5%), prune, onion, carrot, red wine, rapeseed oil, red quinoa, tomato puree, sun dried tomato, cornflour, garlic, herbs, salt, yeast extract, balsamic vinegar, wheat protein, demerara sugar, leek, mushroom, barley malt extract, bay, black pepper, sunflower oil.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, mustard and sesame seeds.
Place the pie on a baking tray into a pre-heated oven.
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’