The perfect alternative for a plant-based dinner guest. Here we've paired spinach, mushrooms and Haverstock White (an almond based vegan cheese alternative) to create a delicious vegan wellington for one. The delicate and earthy flavours of the mushrooms and spinach are perfectly complemented by the indulgent flaky pastry and nutty tang of the cheese. Simply cook in the oven for thirty minutes until golden and crisp, then pair with roasted potatoes and spring greens. A vegan cheese but without the additives, soy or gluten, Nettle's Haverstock White is rich in flavour, just like a dairy cheese would be. Creating this whole new cheese so it is neither a replacement or alternative, Nettle's really do know a thing or two about vegan cheese. Please note, our wellington cannot be re-frozen once received Cooking Instructions 1. Preheat your oven to 180°C/160°C fan/gas mark 4. 2. Keep the wellington in the silver casing and place in the centre of your oven. 3. Bake for 20-25 minutes or until the pastry is golden. 4. Once removed from the oven, leave to cool in the case for 5 minutes before serving This product is only available for delivery on our Easter delivery dates (Wed 27 March, Thu 28 March, Sat 30 March 2024).

Vegetable Fat Puff Pastry: (WHEAT Flour, Vegetable Oils (Rapeseed Oil), Water, WHEAT Starch, Concentrated Lemon Juice, Salt, Alcohol (Evaporates During Baking), Inactivated Yeast Extract), Spinage, Flat Mushrooms, Haverstock White: (Haverstock White: Raw Activated CASHEW, Spring Water, Coconut Oil, Raw Activated MACADAMIA, Cold Pressed Rapeseed Oil, Extra Virgin Oil, Pink Himalayan Salt, Black Peppercorn, Garlic, Thyme, Live Culture.), Arga Arga, Fine Sea Salt, Flour: (WHEAT Flour), Fresh Garlic, Fresh Thyme, Fresh Rosemary, Fried Onions, Ground Nutmeg