Ingredients
Vegan Garlic & Herb Dip
Flour Blend (Corn Starch, Inulin, Hypromellose, Guar Gum, Psyllium, Rice, Maize, Buckwheat, Potato Starch, Quinoa, Powder Sugar), Water, Garlic & Herb Dip (Vegan Butter (Vegetable Oil, Palm Oil, Rapeseed Oil, Water, Salt, Emulsifiers, Polyglycerol Ester Of Fatty Acids (E475), Flavouring, Colouring (Beta Carotene (E160a))), Rapeseed Oil, Garlic Puree (5.3%), Salt, Citrus Fibre, Chives (0.3%), Parsley (0.3%), Thyme (0.2%), White Pepper, Stabiliser (Xantham Gum), Acidity Regulator (Lactic Acid)), Olive Oil, Salt, Yeast.
Allergy Advice
For allergens, see ingredients in bold. Our doughballs are produced in a nut free environment but we cannot guarantee 100% nut free ingredients. Suitable for Vegans, Vegetarians & Coeliacs.
Gluten, Dairy & Soy Free
Cooking Instructions
From the Chiller
Teo's Tip:
From the Freezer
1. Preheat the oven to 200oC, Fan 180oC, Gas Mark 7 (Teo’s Tip – Be patient here, a super-hot oven makes all the difference!)
2. Set aside the unopened dip pot in a bowl of warm water to defrost
3. Remove doughballs from box and place onto a baking tray in the centre of the oven. Cook for between 10 – 12 mins until the doughballs have browned.
Teo's Tip:
Nutrition Information
| Doughballs | |
|---|---|
| Typical values (as prepared) | 100g |
| Energy (kj/kcal) | 1055/250 |
| Fat | 4.9 |
| of which saturates | 0.8 |
| Carbohydrates | 49.4 |
| of which sugars | 1.2 |
| Fibre | 1.6 |
| Protein | 1.3 |
| Salt | 1.49 |
| Garlic & Herb Dip | |
| Typical values (as prepared) | 100g |
| Energy (kj/kcal) | 1234/300 |
| Fat | 31.8 |
| of which saturates | 11.2 |
| Carbohyrdates | 2.2 |
| of which sugars | 0.5 |
| Fibre | 1.5 |
| Protein | 0.4 |
| Salt | 1.63 |
Storage Information
Cardboard box and dip pot suitable for home recycling. Plastic film on dip pot not suitable for recycling.
Packaging recycling
Keep Frozen. Use by date on front of pack.
