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Menu 3 Vegan - Thursday 28th October


Spiralized or ribboned, you’ll swirl just-cooked carrot and courgette on the plate and top with tamari tofu for a warm Asian-inspired starter. Then, the main event: a new-style ratatouille where pesto-laden passata sauce is ladled on a bed of crushed potatoes and the perfect mix of Provencal-roasted aubergine, courgettes and peppers.



To start: Tofu asian & vegetable noodle salad with peanut

For main: Ratatouille with crushed potatoes

Regular price £30.00
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  • Regular price £30.00
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    Free delivery on Thursday 28th October

    1 aubergine
    1 carrot
    300g courgette
    Handful of fresh dill
    4 garlic cloves
    1 tbsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
    2 tbsp maple syrup
    120g shiitake mushrooms
    1 red onion
    200g passata
    20g peanuts (peanuts)
    1 red pepper
    4 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
    400g baby white potatoes
    1 handful of fresh rosemary
    1 vegetable stock cube (celery) (Sea Salt, Potato Starch, Palm Oil, Sugar, Vegetables (celery, Onion, Carrots, parsnips, tomatoes), Sunflower Oil, Yeast Extract, Spices)
    40g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
    Handful of fresh thyme
    300g firm tofu (soya) (Water, Soya Beans, Nigari)
    2 large tomatoes
    2 tbsp tamari (soya) (Water, Soybeans, Salt, Spirit Vinegar)


    Calories: 971
    Protein: 39g
    Carbs: 93g
    Fat: 51g

    Allergens: For allergens, see ingredients in bold.

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