Tempeh and mushrooms in coconut milk

Tempeh and mushrooms in coconut milk

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | Great for leftovers, High protein, Freezer friendly
Marinated tempeh, mushrooms, garlic and onion in a rich, creamy coconut milk sauce, served on a bed of nutritious brown rice. High in protein and in flavour. Easy to make and even easier to eat!
  • Make this dish within 5 days of receiving your meal kit
  • Hands-on: 20-25 minutes
    Ready in: 30-35 minutes
  • Cooking equipment: small pot, large non-stick frying pan, large frying pan / large pot
  • No preparations steps required before you start cooking
  • Pantry items needed: vegetable oil, salt, freshly ground black pepper
  • Serves: 2 or 4
Per 508g serve Per 100g
Energy 2620kJ (625Cal) 515kJ (123Cal)
Protein 31.5g 6.2g
Fat, total 33.5g 6.6g
– Saturated 14.9g 2.9g
Carbohydrate 38.8g 7.6g
– Sugars 8.4g 1.7g
Sodium 1560mg 307mg
* Nutritional information is based on averages.

Allergens: contains soybeans.

May contain traces of allergens.

For full details of allergen and ingredient information,

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White mushrooms are low in calories but packed with many health-boosting vitamins, minerals, and antioxidants, including vitamin B1, B2, B3, B5, B6, B9, selenium, magnesium, phosphorus, copper, potassium. They are also a source of protein and fibre.

Mushrooms have been linked to a range of health benefits, including lower risk of cancer, heart disease and diabetes, improved immune system, better gut health and weight loss.

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