Steak épicé
Steak épicé

Hot chili steak

Sgaia
€6.80
Tax included

This one's HOT! Unapologetically spicy, this Hot Chilli Steak has that extra kick to spice up your fajitas, stir fries, curries and burritos.
It is a handmade, individually wrapped, artisanal product. No two mheat steaks will ever be the same, much like two loaves of bread bought in a bakery will never have quite the same shape, but each one receives the same care and attention.
It is not a ready meal but it is pre-cooked and ready to eat. It will be deliciously crispy lightly fried, soft in a stew or become harder the longer you pan fry it.

Each steak weighs 150g and will feed 2/3 people depending on what dish you're making with it.

Sgaia [sga-ee-ah] is a word in Venetian dialect to describe someone who is cheerful, animated and positive but also used to define someone who is resourceful, quick-witted and versatile. Hilary and Alberto, two Italians expatriated in lovely Scotland, believe that all human beings have a bit of sgaia in them. Passionate about eating, cooking, sharing food culture, and re-dimensioning culinary heritages in vegan terms, Sgaia was born to take part in the plant-based revolution, to support all human beings in their search for tasty, cruelty-free foods that don’t obstruct the possibility of standing by one’s cooking traditions. As Italians, they grew up with a rich culinary tradition and Mheat is the first building block of their new, Italian plant-based living. Their Mheat is an artisanal, small batch vegan meat made from wheat and soya protein but unlike anything you might have tried in the past. 

Ingredients: Vital Wheat GLUTEN, SOYA Protein, Water, Shoyu (SOYA beans, water, sea salt, WHEAT, koji), Molasses, Onion, Garlic, Sea Salt, Yeast Extract, Hot Chilli Powder.

Average Nutritional Information, per 100g:
Energy 852kJ/201kcal; Protein, 36g; Total Fat, 1.7g (of which Saturated Fat, 0.5g, Trans Fat, 0); Available Carbohydrates, 9g (of which Sugars, 1.7g; of which Dietary Fiber, 2.53g); Sodium 956mg
 
Best before: 17/4/2020
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