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Cook
30m
Cook
30m
Ingredients
Method
Nutrition
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Step 1
Start by rehydrating the TVP, simply add it to a bowl along with the vegetable stock.
For
4
M
I
300
g
Dried lasagne sheets
100
g
TVP, textured vegetable protein
200
ml
Veg stock
Per Serving
Calories
595kcal
Fat
16g
Saturates
6g
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