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Lunch

Vedgeree

A vegan take on a classic kedgeree using smoked tofu with fluffy Indian-spiced fried rice and crunchy toasted almonds. The spice blend contains turmeric which has antioxidant and anti-inflammatory properties.

Ingredients

extra firm tofu (calcium-set), oyster mushrooms, onion, green peas, long grain white rice, spinach, Almonds, lemon juice, parsley, cold-pressed rapeseed oil, garlic, Indian spice blend (cumin seeds, Mustard seeds, fenugreek seeds, black pepper, coriander seeds, turmeric, cinnamon, paprika, cardamom, nutmeg, chilli powder, mace, cloves), paprika, iodised salt, turmeric, 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
Threonine 1.0 G
Methionine 0.3 G
Tryptophan 0.2 G
Phenylalanine 1.1 G
Lysine 1.2 G
Histidine 0.6 G
Valine 1.3 G
Leucine 1.8 G
Isoleucine 1.1 G

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Written by famous nutritionist and acclaimed author TJ Waterfall (also Holy resident nutritionists) this detailed guide to the vegan diet aims to cover everything you need to know vegan diet & nutrition.

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