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Lunch

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.

Ingredients

bechamel (unsweetened Soya milk, gluten-free flour, vegan butter, iodised salt, nutmeg), cannellini beans, leek, potato, mushrooms, white wine, parsnips, celeriac (Celery), 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

HOW TO STORE

Keep refridgerated and consume before the 'best before' date

HOW TO HEAT

Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Tryptophan 0.1 G
Phenylalanine 1.1 G
Threonine 0.8 G
Methionine 0.1 G
Lysine 1.3 G
Histidine 0.5 G
Valine 1.1 G
Leucine 1.5 G
Isoleucine 0.9 G

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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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