Vegan Chilli Non Carne
Dairy free
Egg free
Gluten free
Vegetarian
Vegan
Low fat
Protein+
Our niece's favourite vegan recipe. Kidney beans and lentils in a spicy mexican style sauce enriched with sundried tomatoes.
Allergens -
No allergens present
Ingredients
Kidney beans, Tinned tomato, Water, Onion, lentils, Sun-dried tomatoes in oil, Olive oil, Garlic, Ground cumin, Salt, Oregano, Chilli powder, White pepper, Cinnamon sticks.
Preparation and storage notes
Remove lid and place meal on an oven tray. heat in oven from frozen at 180C for 35-40 minutes.
Nutritional information
| Serving size: 308g | Per serve | Per 100g |
|---|---|---|
| Energy | 1138.8kJ | 369.7kJ |
| 272.2Cal | 88.4Cal | |
| Protein | 16.5g | 5.3g |
| Fat, total | 5.1g | 1.6g |
| • saturated | 0.6g | 0.2g |
| Carbohydrate | 31.5g | 10.2g |
| • sugars | 15.6g | 5.1g |
| Sodium | 417mg | 135.4mg |