INGREDIENTS Textured vegetable protein* (pea and fava), coconut milk powder*, curry powder*, cassava starch, dried onion*, salt, nutritional yeast*, corn starch*, Agave inulin (by Oligofructina TM)*, Rosemary powder*, Parsley powder* and Black pepper* (*) from organic farming. DIRECTIONS Energy Feelings' Chicken Curry based on Texturized Vegetable Protein (TVP) is a simple formulation of dehydrated vegetables (texturized and powdered) that, after hydrating and mixing, provides a meat substitute with ideal flavor and texture to enjoy an extremely healthy meal quickly and easily. NUTRITIONAL VALUE PER 100G Energy value........... 1781 KJ / 426 Kcal Fats........................ 17 g of which saturated 14 g Carbohydrates.......... 34 g of which sugars 6 g Dietary fiber............. 9 g Proteins.................... 30 g Salt........................... 1 g ALLERGENS Does not contain allergens. USAGE 1. Boil 500 ml of water. 2. Add all the contents of the Chicken Curry doypack, stir and cover. 3. Turn off the heat and let it sit for 10 min. 4. Cook uncovered on high heat. 5. When it boils, reduce to medium heat and cook for 13 min or until the textured protein reaches the desired consistency. Yields 2-3 servings. Once prepared, it can be stored in the fridge for up to 5 days and in the freezer for up to 3 months. The preparation absorbs 3 times its volume, so 165 g (two servings) of Chicken Curry turns into 495 g of vegan non-meat strips once hydrated. STORAGE Store in a cool place (preferably 5-15ºC), protected from direct light. In dry conditions (preferably R.H 55-60%) and clean. Once the package is opened, seal tightly and store again in the described conditions to avoid exposure to ambient moisture, odor adhesion, and microbial contamination. PRESENTATION 120g Doypack (equivalent to a dozen eggs (12)).