KEVINA vegan mushroom, tomato & red wine pie with baby onions & thyme
Awards & Accreditations
What you think
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
Oh my word, this pie is amazing! Who would think a non- meat pie could be so yummy
Sue From Surrey
Fabulous tasting pie. Full flavor and crispy pastry. Pie, mash & gravy back on the menu!
Margaret From London
LOVE THIS PIE. Well filled vegan pie that isn’t short on flavour. Tasty tasty tasty!
Toni Obee From Brighton
Definitely my favourite pie of all time! Even my carnivorous husband enjoys this one.
Fiona From Wales
Outstanding! A tasty, well filled pie with really good pastry.
Indi From West Sussex
Mostly liked this pie but for the bizarre addition of vinegary silverskin onions which don't belong.
Annewithane From New Radnor
|Typical values||per 100g||per pie|
|of which saturates||3.7g||10.1g|
|of which sugar||3.5g||9.5g|
Wheat flour (contains calcium, iron, niacin, thiamine), water, mushroom (11%), segregated sustainable palm oil, tomato (6%), baby onion, prune, onion, carrot, red wine (2%), rapeseed oil, red quinoa, tomato puree, sun dried tomato, cornflour, garlic, herbs, salt, yeast extract, balsamic vinegar, sunflower oil, wheat protein, demerara sugar, leek, barley malt extract, black pepper.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, sesame and mustard 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’