Meals

Beet Wellington

A British classic built from puff pastry, mushroom, and a cashew-tofu filling, not a shortcut version, the same technique a real Wellington needs.

Composition

Puff pastry (wheat flour, water, margarine, salt), mushroom, tofu (soy, water, magnesium chloride), breadcrumbs (wheat flour, water, salt), cashew, oat flour, olive oil, sunflower oil, balsamic vinegar, soy sauce, salt, onion, sweet paprika, garlic, smoke flavor, almond, black pepper, nutmeg, thyme. Contains gluten, soy, sulphites, cashew, and almond.

Format & Preparation

• 550g per unit.
• Frozen shelf life: 6 months.
• Oven: 180°C, 50 to 60 minutes, no thawing required.

What Sets It Apart

It ships as a single 550g piece, meant to be sliced and served at the table, not portioned per plate. The filling holds its shape on the cut, cashew and tofu together, not a single blended paste standing in for meat.

Nutritional Information

Lasanha

Built layer by layer with vegan mozzarella and bechamel, not a single blended filling standing in for the real thing.

Composition

Water, tomato pulp, Paris mushroom, vegan lasagna pasta (wheat flour, salt), vegan mozzarella, soy protein, vegan bechamel, sunflower oil, wheat flour, onion, olive oil, red wine, soy sauce, garlic, salt, brewer's yeast, almond, sweet paprika, black pepper, oregano, nutmeg, smoke flavor, thyme. Contains gluten, soy, sulphites, and almond.

Format & Preparation

• 700g per unit.
• Frozen shelf life: 6 months.
• Oven: 175°C, 45 to 60 minutes, no thawing required.

What Sets It Apart

18.8g of protein per 100g, more than double the Wellington, without soy protein carrying the dish alone, the mozzarella and bechamel are built into the layers, not an afterthought. It ships as a single 700g piece, built to feed a table, not one plate.

Nutritional Information