Mushroom Sausage & Bean Pie

(Serves: 4)

10 sausages-mushroom & thyme
200g Bold Bean Queen butter beans
10g vegan instant gravy
250g vegan puff pastry
1g thyme
10g pure maple syrup

Vegan instant gravy may contain traces of Eggs, Milk, Celery, Mustard, Soya & Sulphites
Vegan puff pastry may contain traces of Soya

Suitable for:
  • Vegan
  • Made without nuts
Allergens:
  • Cereal Gluten
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(214g)
Energy 1134 kj
272 kcal		 2427 kj
581 kcal
Fat 16.0g 34.2g
of which Saturate 4.2g 9.0g
Carbohydrate 26.0g 55.6g
of which Sugars 1.6g 3.4g
Fibre 4.1g 8.8g
Protein 5.9g 12.6g
Salt 1.30g 2.78g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Slice and pan fry the sausages until coloured.
  • Make gravy with 200ml boiling water then add to the sausages.
  • Add the thyme and rinsed butter beans and mix.
  • Place into a pie dish and roll on the puff pastry.
  • Score the pastry then brush lightly with maple syrup.
  • Bake at 200°C for 25-30 minutes until pastry has puffed and is golden brown.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using pork.

  • CO2 use
    Saving 350 g
  • Land use
    Saving 12 m2
  • Water use
    Saving 1180 L
Want this dish on your menu?
Call us on 01923 249714