Strawberry Eton Mess – Vegetarian Express

Ingredients
& allergens Nutritional
information Chef's
method

40g vegan meringues – vanilla
300g Flora plant cream
5g vanilla paste (tube)
30g caster sugar
2g xanthan gum
200g strawberries
5g mint

Suitable for:

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 (146g)
Energy	859 kj 207 kcal	1254 kj 302 kcal
Fat	16.0g	23.4g
of which Saturate	11.0g	16.1g
Carbohydrate	15.0g	21.9g
of which Sugars	15.0g	21.9g
Fibre	1.7g	2.5g
Protein	0.7g	1.0g
Salt	0.07g	0.10g

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.

Whip cream, sugar, vanilla paste and xanthan gum until stiff peaks are formed.
Wash and cut strawberries.
Arrange as shown.

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 eggs & cream.

CO₂ use
Saving 531 g
Land use
Saving 9 m²
Water use
Saving 932 L