Mushroom Ragu w Cheesy Polenta

Mushroom Ragu w/ Cheesy Polenta

Our new favourite!

Mushrooms slowly cooked in a rich tomato gravy, suffused with smoky paprika, fresh thyme and red wine vinegar. This delicious ragu is served on a bed on 'cheesy' polenta with blistered cherry tomatoes & fresh garden herbs.

High in dietary fibre, protein and only 260 Calories, this meal is the perfect dinner or easy lunch.

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Polenta, Tomato, Mushrooms, Cherry Tomato, Onions, Cashews, Kale, Celery, Garlic, Smoked Paprika, Nutritional Yeast, Vinegar, Coconut Nectar, Parsley, Thyme, Celtic Sea Salt, Black Pepper
Nutrition Information
Serving Size: 450 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 1183KJ/282Cal 14%
Protein 11.7g 23%
Fat, total 3.5g 5%
- saturated 0.4g 2%
Carbohydrate 43.4g 14%
- sugars 11.8g 13%
Dietary Fibre 9.9g 33%
Sodium 663mg 29%

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.

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