Quartered brown mushrooms sautéed with onion and garlic, then simmered in coconut milk with tomato paste, Dijon mustard, and Kalamata olives for a rich, tangy stroganoff finished with fresh parsley. The wild rice blend pairs nutty brown and red rice with parboiled rice, stir-fried with garlic and onion for toasted depth. On the side, steamed green beans are tossed with roasted garlic and a bright squeeze of lemon juice. A satisfying vegan plate built around bold, layered flavours.

Parboiled rice, red rice, brown rice, green beans, brown mushrooms, yellow onion, kalamata olives, tomato paste, garlic, vegetable stock, coconut milk, soy sauce, ketchup, olive oil, sunflower oil, lemon juice, Dijon mustard, parsley, kosher salt, black pepper.

Soy, wheat, mustard.