Slow-simmered for two hours, this plant-based ragu builds deep flavour from Beyond Meat crumbles browned until caramelized, then deglazed with red wine and folded into crushed tomatoes with fresh basil and oregano. The rich sauce coats quinoa pasta tossed in a bright pomodoro, while steamed cauliflower dressed in a parsley and apple cider vinaigrette adds a fresh, tangy contrast. Every component is fully vegan, chef-crafted, and nutritionist-approved. A satisfying plate that proves plant-based eating never has to compromise on depth or flavour.

Beyond Meat, crushed tomatoes, diced tomatoes, carrots, cauliflower, quinoa pasta, onion, celery, tomato paste, olive oil, sunflower oil, garlic, fresh basil, fresh parsley, dried oregano, balsamic vinegar, apple cider vinegar, red wine, brown sugar, kosher salt, black pepper.

Sulphites.