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Swiss 100% vegan gourmet food

Dill Sandwich Slices (100g)

SKU: VGO-04-0043

Mild and tender with full dill flavour

Availability: In stock

£2.75
Product Description

    Details

    The delicate Dill Sandwich Slices are a gourmet vegetarian and vegan cold cut; juicy and tender, with a delicate aromatic flavour. Roll up on crackers with a vegan cream cheese or add to a new potato salad or summer sandwich.

    Vegusto Sandwich Slices are 100% plant-based, making healthy and tasty sandwich fillings which are suitable for vegetarians, high in protein and free from soya and hydrogenated fat, cholesterol and palm oil.

     

Additional Information

    Additional Information

    Allergy Icons Dairy Free, Soya Free, Vegan
    Ingredients

    Water, wheat protein (gluten), vegetable oils and fats non-hydr. (coconut, canola), yeast, potato starch, rock salt, spices, rice starch, lemon juice, binder (guar gum,xanthan), dill (0.2%), colourant (turmeric)

    Allergens: gluten

    Produced with energised water using Schauberger technology in a 100% vegetarian, vegan factory. Vegusto use no palm oil in our production.

    Preparation

    The 100% plant-based Swiss vegan Sandwich Slices are ready for use from the pack and are ideal as sandwich fillers or for quick meals. Vegusto sandwich slices are also excellent when cut into strips and used as a salad topping.

    For more meal ideas and recipes see our recipe page and our video cooking channel.

    Nutrition Nutritional Facts per 100g: Energy: 1069 kJ / 255 kcal Protein: 21.4g Carbohydrates: 4.9g Fats: 16.8g Sugar:1.1g Saturated Fat:1.3g Salt:1.57g Fiber:2.0g
    Storage

    6 months shelf life from date of manufacture. Refrigerate (3°-7°C), freezable. Once opened keep refrigerated, wrap well and consume within 7 days.

Product Review
    1. Okay Review by Sakura
      Quality

      These have a pleasant taste and texture, but the slices are super small and therefore not great for sandwiches unless you want to use quite a few of them up in just one sandwich! (Posted on 23/03/2016)


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