| SKU | 700g-creamy-pumpkin-soup-for-2-mono-congo | 4-vegan-veggie-burger-patties-mono-congo | 5″x10″-chicken-pot-pie-for-2-mono-congo | 167ml-roast-pepper-hot-sauce-mono-congo | 1-2-kilo-coffee-tamarindo-pulled-pork-mono-congo | sourdough-bread-mono-congo |
| Content | Creamy puree of roast pumpkin, veggie stock & coconut milk lightly seasoned with garlic, onion and salt & pepper. | 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. | 5″x10″ Chicken Pot Pie for 2 (Mono ConGO)
Made with a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables.
Cooking Instructions: Thaw for two hours until soft. Bake in the oven at 375 degrees for approximately 40 minutes. | 167ml Roast Pepper Hot Sauce (Mono ConGO)
Hot & spicy mix of peppers, carrots, garlic & apple cider vinegar. | Coffee rubbed slow-cooked pulled pork in a Tamarindo BBQ Sauce. Packed in 1/2 kilo (serves 2)
Cooking Instructions: Thaw until soft. Cook on grill for 10-15 minutes. If baking, bake in the oven for 10-15 minutes at 385 degrees.
Ingredients:
Pork shoulder
Tamarindo
Coffee
Brown sugar
Tomato paste
Paprika
Salt & pepper
Cumin
Garlic powder | Sourdough Bread.
Made with a sourdough starter (culture made from flour and water), sugar, salt, and warm water to make a mild sourdough with moist insides and chewy crust. |
Reviews
There are no reviews yet.