These vegan meatballs from Linda McCartney's are a delicious plant-based option made with rehydrated textured soya protein and basil. They are high in protein and suitable for vegans and vegetarians, offering a quick and convenient meal solution.
Seasoned vegan meat-style balls made with rehydrated textured soya protein, onion purée and basil. High in Protein. Vegetarian Society Vegan Approved.
Pack contains approx. 4 servings.
| Per 100g | Per 5 vegan meatballs (84g) | |
|---|---|---|
| Energy kJ | 677 | 567 |
| Energy kcal | 162 | 135 |
| Fat | 6.5g | 5.4g |
| - of which saturates | 0.5g | 0.4g |
| Carbohydrate | 8.4g | 7.0g |
| - of which sugars | 1.7g | 1.4g |
| Fibre | 3.3g | 2.8g |
| Protein | 16g | 13g |
| Salt | 0.86g | 0.72g |
Ingredients: Rehydrated Textured Soya Protein (55%), Onion Purée, Water, Rapeseed Oil, Basil, Tomato Purée, Soya Protein Concentrate, Chickpea Flour, Stabiliser: Methyl Cellulose, Yeast Extract, Parsley, Maltodextrin, Salt, Onion Powder, Malted Barley Extract, Oregano, Garlic Powder, Dextrose, Black Pepper, Tomato Powder, Flavouring, White Pepper.
Dietary Information: Suitable for Vegans. Suitable for Vegetarians. For allergens, including Cereals containing Gluten, see ingredients in Capitals.
Preparation: Oven cook: From Frozen. 200°C/Fan 180°C/Gas Mark 6, 14 minutes, Turn halfway through. Hob: From Frozen. Low to medium heat, 20 minutes, Fry in a teaspoon of oil, Turn regularly. General: For best results cook from frozen. Oven cook for best results. Remove all packaging. Ensure food is piping hot prior to serving. All cooking appliances vary; timings are to be used as a guideline only. Not suitable for air frying.
Storage: Keep frozen -18°C or below. Do not refreeze. Keep Frozen.
