A mushroom, tomato & red wine pie with baby onions & thyme

Awards & Accreditations

  • Vegan Society Approved

What you think

  1. At last, a Vegan pie that looks like a pie.

    David Allsopp From David Allsopp

  2. Bloody smashing, deep, rich flavour on the mushrooms. You wouldn’t know the pastry is butterless!

    Sophie From Brighton

  3. Absolutely banging!!

    Tim From Reading

  4. Yummmmmmy! The best pie I have ever tasted.

    Diane From Solihull

  5. hoo ray, at last vegan pies!! My wife will be over the moon, well done, they sound delicious

    paul watson From paul watson

  6. Thank you SO much for making a vegan pie. This is absolutely delicious!

    Sarah From Wallington

  7. Just tried your vegan pie today and it was absolutely delicious! Thank you for catering to us vegans

    Helen From Southend

  8. Loved my Kevin pie ❤️ Bring out more flavours please .

    Elizabeth From Lancashire


Nutritional info

Typical values per 100g per pie
Energy (kJ) 872 2354
Energy (kcal) 208 562
Fat 9.5g 25.7g
of which saturates 4.1g 10.9g
Carbohydrates 25.0g 67.5g
of which sugar 5.2g 14.0g
Protein 4.4g 12.0g
Salt 0.7g 2.0g


Wheat flour (contains calcium, iron, niacin, thiamine), water, British chestnut mushroom (11%), tomato (6%), prune, silverskin onion, onion, carrot, shea oil, rapeseed oil, red wine (2%), segregated sustainable palm oil, coconut oil, red quinoa, tomato puree, sun dried tomatoes, cornflour, garlic, salt, parsley, yeast extract, olive oil, balsamic vinegar, sunflower oil, demerara sugar, leek, thyme, wheat protein, barley malt extract, bay, black pepper, natural flavouring, lemon juice concentrate

For allergens including cereals containing gluten, see ingredients in bold underlined. Also may contain traces of sesame and mustard seeds.

Cooking instructions

Place the pie on a baking tray into a pre-heated oven.

From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes

From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’