SKU | 4-vegan-veggie-burger-patties-mono-congo | chicken-indian-curry-for-2-mono-congo | 5x10-vegan-lentil-sheppards-pie-for-2-mono-congo | 5x10-beef-lasagna-for-2-mono-congo | 5″x10″-veggie-pot-pie-for-2-mono-congo | 700g-jalapeno-white-bean-chicken-chili-for-2-mono-congo |
Content | 4 Vegan Veggie Burger Patties (Mono ConGO)
A mix of black beans, chickpeas, soy protein, yucca flour, and roast veg (mushroom, eggplant, zucchini & carrots) spiced with chipotle, herbs & spices. (Serves 4 x 120 g / 4 oz patties). Pairs well with our hamburger buns.
Cooking Instructions:
Baking: Set oven to 350 degrees Fahrenheit. Put thawed veggie burgers on an ungreased baking sheet or oven rack. Set the baking sheet in the preheated oven. Cook for 6-7 minutes. Flip each burger and cook for additional 6-7 minutes. | Chicken Indian Curry for 2 (Mono ConGO)
Aromatic masala curry sauce over mixed veg (peppers, onion, carrot & green beans) and chicken with white rice. Pairs well with our Naan Bread. | 5"x10" Lentil Sheppard’s Pie for 2.
Vegan Options Gluten-Free, Dairy-Free
Mushroom lentil gravy, creamy mash potatoes with a mix of carrots, beans, onions, and mushrooms.
Cooking Instructions: Thaw for two hours until soft. Bake in oven at 375 degrees for approximately 40 minutes.
| Regular layered pasta with tomato beef sauce, mozzarella cheese and white Bechamel sauce.
Cooking Instructions: Thaw for two hours until soft. Bake in the oven at 375 degrees for approximately 40 minutes.
| 5″x10″ Veggie Pot Pie for 2 (Mono ConGO)
Made with a flaky, buttery crust, a creamy sauce and a hearty mix of lentils and vegetables.
Cooking Instructions: Thaw for two hours until soft. Bake in the oven at 375 degrees for approximately 40 minutes | A creamy chili with tender white beans, roast jalapeños, shredded chicken and corn in tangy white sauce. |
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