Tempeh and mushrooms in coconut milk

served over brown rice

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

Nutritional information

	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 and ingredients

Allergens: contains soybeans.

May contain traces of allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

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.