Aubergine, Tomato & Cannellini Bean Cassoulet (Vegan)
It’s good to see a good range of vegetarian and vegan options on a menu. I’m particularly impressed with the breakdown of nutritional values
A vegan one-pot dish bursting with the flavours of the Mediterranean.
INGREDIENTS & ALLERGENS
Cannellini Beans (14.1%), Aubergines (22.3%), Tomatoes (38.7%), Butternut Squash, Onions, Rapeseed Oil, Parsley,
Vegetable Bouillon [Contains: Salt, Vegetable Oil (Palm, Sunflower), Potato Starch, Sugar, Maltodextrin, Yeast Extract, Flavourings [CELERY],
Carrots, Onion Powder, Spices (CELERY Seeds, Turmeric, Pepper), Parsley], Garlic, Salt, Black Pepper
Allergy advice: Allergens are marked in BOLD.
Please note: Dishes are prepared in a kitchen where all allergens are present.
COOK FROM FROZEN
Pre-heat oven to 200 ºC. Remove outer sleeve and pierce film lid. Place container on a baking tray and cook at centre of the oven for 25-30 minutes.
Stir thoroughly and check it is piping hot throughout before serving.
Appliances vary these are guidelines only.
Keep frozen (-18ºC) - once defrosted do not re-freeze.
1 Portion Containe: 300g 2 Portion Container: 600g
NUTRITION PER 100g
|Energy (kj)||414 kj|
|Energy (kcal)||98 kcal|
|of which saturates||0.2g|
|of which sugars||4.2g|
NUTRITION PER 300g SERVING
|Energy (kj)||1242 kj|
|Energy (kcal)||295 kcal|
|of which saturates||0.5g|
|of which sugars||13g|