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Aubergine, Tomato & Cannellini Bean Cassoulet (Vegan)

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T
Tao Jack MacLeod
Good range of vege/vegan options

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

Friese Aubergine, Tomato & Cannellini Bean Cassoulet (Vegan)

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.

 COOKING INSTRUCTIONS

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.

 STORAGE INSTRUCTIONS

Keep frozen (-18ºC) - once defrosted do not re-freeze.

 WEIGHTS

1 Portion Containe: 300g   2 Portion Container: 600g

 NUTRITIONAL INFORMATION

NUTRITION PER 100g

Energy (kj)     414 kj
Energy (kcal)    98 kcal
Fat     1.7g
of which saturates     0.2g
Carbohydrate     14g
of which sugars     4.2g
Fibre     5.2g
Protein     4.4g
Salt     0.34g

 NUTRITION PER 300g SERVING

Energy (kj)     1242 kj
Energy (kcal)     295 kcal
Fat     5g
of which saturates     0.5g
Carbohydrate     41g
of which sugars     13g
Fibre     16g
Protein     13g
Salt     1g

 

Friese Aubergine, Tomato & Cannellini Bean Cassoulet (Vegan)