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Mushroom and tempeh stroganoff with brown rice and greens

Portabello and oyster mushrooms with tempeh in a creamy stroganoff sauce served with brown rice. Mushrooms are packed with multiple beneficial antioxidants and are a source of selenium.


kale, brown rice, mushrooms, bechamel (unsweetened Soya milk, gluten-free flour, vegan butter, iodised salt, nutmeg), tempeh (Soya), onion, oyster mushrooms, dijon Mustard, parsley, garlic, lemon juice, dill, chives, paprika, iodised salt, black pepper

Allergen advice

Allergen advice: for allergens see ingredients in bold


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.


Keep refridgerated and consume before the 'best before' date
Tryptophan 0.2 G
Threonine 1.2 G
Phenylalanine 1.5 G
Methionine 0.3 G
Lysine 1.5 G
Histidine 1.1 G
Valine 1.6 G
Leucine 2.1 G
Isoleucine 1.4 G

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