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Best known for Miyoko’s Creamery, Miyoko Schinner, the artisanal vegan cheese maker behind Miyoko's Kitchen, now adds new essential reading to her arsenal of vegan cookbooks. The Vegan Meat Cookbook provides recipes focused on the use of meat alternatives; shop-bought and substitutes you can make yourself.
This is an upscale version of spanakopita that marries vegan chicken, infused with flavour from simmering in broth and wine, with herb-scented greens and cheese. By Miyoko Schinner
Serves 6 | Prep 15 mins | Cook 1 hr 15 mins | Calories 528 (per serving)
Protein: 18.9g | Sugar: 3.2g | Salt: 0.41g | Saturates: 5.5g | Total fat: 30.1g