Best ones I’ve tried so far.
Rehydrated Textured Soya Protein (55%), Onion Purée, Water, Rapeseed Oil, Basil, Tomato Purée, Soya Protein Concentrate, Chickpea Flour, Stabiliser: Methyl Cellulose, Yeast Extract, Parsley, Oregano, Maltodextrin, Salt, Onion Powder, Malted Barley Extract, Garlic Powder, Dextrose, Black Pepper, Tomato Powder, Flavouring, White Pepper
For use by date see front of pack. Keep refrigerated. Once opened, consume within 24 hours and always within the use by date. Not suitable for home freezing.
Instructions: Ensure food is piping hot.
Appliances vary, these are guidelines only.
Remove all packaging.
Instructions: Preheat 1 teaspoon of oil in a non-stick frying pan over a medium heat. Add all vegetarian meatballs and cook for 15 minutes, stirring frequently.
Instructions: Preheat oven to 200ºC/Fan 180ºC/ Gas Mark 6. Place all vegetarian meatballs onto a preheated baking tray and cook in the centre of the oven for 10-12 minutes, turning halfway through cooking.
Lid. Don't Recycle
|Typical Values||(oven cooked as per instructions) per 100g:|
|of which saturates||0.5g|
|of which sugars||1.6g|
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