Kidney beans and smoked tofu in a rich spiced vegetable and tomato chilli sauce with a touch of smokey chipotle chilli, aromatic spices and coriander with a side of whole grain rice and red quinoa and topped with pumpkin seeds.

Recipe certified low FODMAP by Monash University
Dairy free
Gluten free

Ingredients

Whole grain rice (8.3%), Red Kidney Beans (16.5%), Chopped Tomato, Carrot (8.3%), Green Pepper (8.3%), Smoked Tofu [Water, SOYA Beans, Nigari] (8.3%), Extra Virgin Olive Oil, Red Quinoa (1.7%), Tomato Puree [tomato], Chive, Tamari [water, SOYA beans, sea salt], Coriander (1.1%), Pumpkin Seed (1.1%), Tapioca Starch, Brown Sugar, Cumin Ground, Sweet Noble Paprika, Smoked Paprika, Sea Salt, Chipotle chilli (0.1%), Oregano, Cinnamon Ground

For allergens please see ingredients in BOLD CAPITALS.

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is gluten free and suitable for coeliacs.

Heating instructions

Cooking from frozen:

Microwave

Microwave 800W 8.5 mins Remove sleeve and pierce film with a sharp knife. Cook for 4.5 mins. Stir sauce only, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 50 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!

Cooking from defrosted:

Microwave

Preferred Method. Microwave 800W, 4.5 mins. Remove sleeve and pierce film. Cook for 2.5 mins. Stir sauce only, re-cover and cook for a further 2 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 5, 25 mins. Preheat oven. Remove sleeve and pierce film. Cook for 25 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Typical Nutritional Values	Per 100g
ENERGY (kJ/Kcal)	520/124
Fat (g)	5
of which saturates	0.7
Carbohydrates (g)	14
of which sugars	2
Fibre (g)	2.8
Protein (g)	4.1
Salt (g)	0.5