Your cart is empty
Cook
30m
Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by rehydrating the TVP, simply add it to a bowl along with the vegetable stock.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
300
g
Dried lasagne sheets
100
g
TVP, textured vegetable protein
200
ml
Veg stock
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
595kcal
Fat
16g
Saturates
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
