Mushroom & onion tarts with minty squash & quinoa salad

Comforting gluten-free mushroom & onion tarts with a warm and minty squash & quinoa salad, topped with chilli relish.

  • Vegan
  • Gluten-free
  • Allergens: Soy.

Kaisa’s comments: This is my sort of comfort food. The tarts are amazing and you could not tell that they are gluten-free.

Out of stock

Re-heat instructions: Remove the cabbage leaf with the chilli relish. Place the bowl in the oven, preheated to 180C, and heat for 15 minutes until it’s piping hot. Alternatively, heat in the microwave until piping hot.

Ingredients: Gluten-free pastry (corn starch, vegetable oils (palm, rapeseed), rice flour, pea flour, pea, plantain, rice, psyllium, potatoes, xanthan gum, hydroxypropyl methylcellulose, alcohol, salt, buckwheat flour, natural flavouring, transglutaminase, citric acid), mushrooms, vegan cream cheese (water, coconut oil, oat fibre, modified potato starch, salt, gram flour, maize starch, sugar, carrageenan, guar gum, lactic acid, sodium lactate, maize starch, soy protein), onion, oat milk (oats, corn fibre, sunflower oil, Tri-calcium phosphate, salt, gellan gum, Vitamins B2, B12, D2), quinoa, pumpkin seeds, peppers, squash, chilli, herbs, mint, pea shoots, salt, pepper, garlic.

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