KEVINA chestnut mushroom, tomato & quinoa pie with baby onions & thyme
Awards & Accreditations
What you think
Helen Smith From Helen Smith
Wife bought it for a laugh due to my name! Totally delicious. Would definitely have again.
Kevin From Suffolk
This pie is easily the tastiest and most enjoyable plant based one I've tried 😊
Tara From Stirling
The best pie I’ve ever tasted!! Full of flavour and jam packed with filling 😋
Naomi From Cheshire
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
|Typical values||per 100g||per pie|
|of which saturates||3.2g||8.7g|
|of which sugar||2.8g||7.6g|
Wheat flour (wheat, 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 (1%), tomato puree, sun dried tomato, cornflour, garlic, herbs, salt, yeast extract, balsamic vinegar, demerara sugar, leek, wheat protein, mushroom, barley malt extract, 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’