Sweet, savory General Tso’s sauce coats Fable, your new favorite plant-based protein made from shiitake mushrooms. Its umami flavors pair with veggie-loaded brown rice for a dish serving Friday night vibes.
Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.
*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.
See nutrition label for full ingredient list.
Note: To maintain shelf life of our prepared meals, we use a 100% plant-based cultured dextrose product that is derived from non-dairy-based bacteria. For any specific questions about this ingredient, please contact our customer advocates.
White Rice, Fable mushroom protein [mushroom (45%) (naturally occurring sulphites), water, coconut oil, soy protein isolate (non gmo), canola oil (non gmo), tapioca flour, gluten free soy sauce (non gmo), salt, yeast extract, white pepper, mushroom powder, black pepper], Yellow Onions, Corn, Carrots, Cremini Mushrooms, water, Tamari [water, organic soybeans, salt, organic alcohol], Evaporated Cane Sugar, Sesame Oil [from white toasted sesame seeds], Mirin [corn syrup, high fructose corn syrup, water, fermented rice seasoning, vinegar, sodium benzoate: less than 1/10 of 1% as a preservative], Rice Vinegar (rice wine vinegar reduced with water to 4.5% acidity by volume, caramel color], Canola Oil, Vegan Cultured Dextrose [cultured dextrose, maltodextrin], dehydrated scallion, cornstarch, ground black pepper, Garlic (garlic, water, citric acid), sunflower oil, mushroom bouillon paste [mushroom juice, natural flavor and salt], granulated red bell pepper, kosher salt, red chile flakes, garlic powder, onion powder, ground ginger, ground white pepper, vinegar powder.
