meat-free ragu made with naturally fermented mushrooms, onion, beetroot, and tomatoes.

per 100g cal., 128 fat., 9.3g sat fat., 1.2g sugars., 2.7g protein., 6.7g

cook from chilled. pan fry: in a medium-hot pan cook the ragu until piping hot. depending on preference and use you can keep frying until crispy or serve once warmed through. oven roast: pre heat the oven to 180°c and cook for 8 minutes. waste hack: leftovers work great as a filling in a burrito with the addition of a fresh tomato salsa and fresh herbs.


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