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Leek mushroom and vegetable gratin

Leek, mushrooms and cannellini beans in a beautifully creamy white sauce, topped with root veg hash and served with greens. Leeks are high in fibre including prebiotics, which help keep your gut healthy.


bechamel (unsweetened Soya milk, gluten-free flour, vegan butter, iodised salt, nutmeg), potato, leek, mushrooms, parsnips, celeriac (Celery), cannellini beans, white wine, nut parmesan crumb (Cashews, nutritional yeast flakes, Almonds, Pine nuts, flaxseeds, Sesame seeds, iodised salt, garlic powder), cold-pressed rapeseed oil, parsley, rosemary, thyme, dill, chives

Allergen advice

Allergen advice: for allergens see ingredients in bold


Keep refridgerated and consume before the 'best before' date


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Vitamin K 169.0 UG
Vitamin E 7.8 MG
B1 1.0 MG
B9 (folate) 283.5 UG
Vitamin C 57.8 MG
B6 1.6 MG
Vitamin A 2302.4 IU
Vitamin D 76.4 IU
B5 5.2 MG
Vitamin B12 4.3 UG
B3 13.7 MG
Vitamin B2 2.4 MG

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Written by famous nutritionist and acclaimed author TJ Waterfall (also Holy resident nutritionists) this detailed guide to the vegan diet aims to cover everything you need to know vegan diet & nutrition.

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