Hearty vegan ragu built on Beyond Meat crumbles browned and simmered for two hours with crushed tomatoes, red wine, carrots, celery, and fresh garlic. The slow-cooked sauce clings to quinoa pasta tossed in a bright pomodoro, while steamed cauliflower dressed in a parsley and apple cider vinaigrette adds a fresh, tangy contrast. Fresh basil and oregano round out every bite. A satisfying plant-based plate that proves comfort food needs no compromise on 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.