Products Used

Lightly Spiced Gluten Free Wedges
Garden Peas

Lightly Spiced Gluten Free Wedges with vegan cheese sauce and chili

Enjoy our Lightly Spiced Gluten Free Wedges with vegan cheese sauce and a kidney bean chili. Perfect when you’re having friends and family around as this recipe is both gluten free and vegan friendly.


1 bag Green Isle Lightly Spiced Wedges

1 avocado, cut into slices

2 spring onions, thinly sliced

Coriander leaves, to serve

For the Vegan Chili:

Green Isle Garden Peas

Green Isle frozen Sweetcorn

2 tablespoons olive oil

1 onion, finely diced

2 cloves garlic, finely grated

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon chipotle powder

1 tin chopped tomatoes

400 ml vegetable stock

1 tin kidney beans, drained

For the vegan cheese sauce:

200 ml tinned coconut milk

25 grams nutritional yeast

17 grams tapioca flour

Pinch sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon mustard powder

½ teaspoon paprika


  1. Make the chili first by heating the olive oil in a deep saucepan. Fry the onion for 5 - 7 minutes until soft and translucent then add the garlic and cook for a further 2 minutes. Add the spices and cook for 2 minutes then add the tinned tomatoes and vegetable stock. Bring to the boil and then turn down the heat to a simmer. Cook the sauce for about 45 minutes, until thickened and rich in colour then add the Green Isle peas and sweet corn and the kidney beans. Cook for 10 minutes then keep warm until needed.
  2. Preheat the oven to 200 C / 180 C fan. Cook the Green Isle Lightly Spiced wedges for 20 - 25 minutes until cooked through and golden.
  3. To make the vegan cheese sauce, place all of the ingredients into a pan and whisk together. Place over a medium heat and, whilst continuously whisking, bring the mixture to the boil. Cook out for about 1 minute then keep warm until needed.
  4. When the wedges are cooked, serve with the vegan chili, cheese sauce and some finely sliced spring onions and avocado slices.

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