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Dinner
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.
Ingredients
brown rice, kale, mushrooms, bechamel (unsweetened Soya milk, gluten-free flour, vegan butter, iodised salt, nutmeg), onion, oyster mushrooms, tempeh (Soya), dijon Mustard, parsley, garlic, lemon juice, dill, chives, paprika, iodised salt, black pepper
Allergen advice
Allergen advice: for allergens see ingredients in
bold
HOW TO HEAT
Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
HOW TO STORE
Keep refridgerated and consume before the "best before" date
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