The pasty features a butternut squash, chickpea, and roasted red piquanté pepper filling. It has added harissa, apricots, and dates for sweetness, and spicy Moroccan chermoula paste, with cumin, paprika, and cayenne.
"We were delighted by the popularity of our Moroccan Vegetable Pasty, which won a Gold Award at this year's British Pie Awards," Ginsters Managing Director Kieran Hemsworth told Vegan Food & Living.
"We're really excited to be able to update our recipe into a vegan-friendly edition, whilst maintaining that incredible flavor. Within our range of products, we aim to provide options to suit everyone's taste preferences.
"This a pasty for any time, any place. Great for lunch and on-the-go, but also delicious hot from the oven for a quick, tasty dinner. I like to accompany it with fruity couscous or spiced cauliflower – side dishes developed by our collaborating chef, Chris Eden. It's all about fresh flavour and convenience."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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