Seasoned Vegetarian Meat-Style Balls Made with Rehydrated Textured Soya Protein, Onion Purée and Basil.
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 allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
Cooking instructions given are for 5 vegetarian meatballs. For best results, always cook from frozen. All cooking appliances vary; timings are to be used as a guideline only, please adjust times accordingly. Ensure food is piping hot and cooked through prior to serving. Remove outer packaging.
Preheat 1 teaspoon of oil in a non-stick frying pan over a medium heat. Add vegetarian meatballs and cook for 20 minutes, stirring frequently.
Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Place vegetarian meatballs onto a preheated baking tray and cook in the centre of the oven for 14 minutes, turning halfway through cooking.
Contains: Barley & Soya
Suitable for Vegans
Suitable for Vegetarians
| Typical value (oven cooked as per instructions) | per 100g | per 5 vegetarian meatballs |
| Energy | 677kJ/162kcal | 599kJ/143kcal |
| Fat | 6.5g | 5.8g |
| of which saturates | 0.5g | 0.4g |
| Carbohydrate | 8.4g | 7.5g |
| of which sugar | 1.7g | 1.5g |
| Fibre | 3.3g | 2.9g |
| Protein | 15.7g | 13.9g |
| Salt | 0.86g | 0.76g |
Pack contains approx. 4 servings