Nuveg's Organic Curry Chicken is a simple formulation of dehydrated vegetables (textured and powdered) that, after hydration and mixing, creates a meat substitute with the ideal flavor and texture for enjoying an extremely healthy meal, quickly and easily. nuveg's Organic Curry Chicken, made with Textured Vegetable Protein (TVP), has nearly 30% protein, so an 88g serving provides 25.5g of protein (a steak has 10g, and two eggs have 15g). It therefore provides an exceptional amount of protein and nutrients in their bioavailable form. High in essential vitamins and minerals, as well as complete proteins, it's a plant-based alternative to meat and ideal for combining with all your recipes. A completely simple, smooth, and neutral protein option. *The packaging received may be slightly different from the image on the product sheet. Boil 500 ml of water (270 ml for 90 g doy pack) Add the entire contents of the Chicken Curry doypack, stir and cover. Turn off the heat and let it rest for 10 min. Cook without a lid on high power. When it boils, lower it to medium power and cook for 13 minutes or until the texture has the desired consistency. (9 to 12 minutes for a 90 g pack). You get 4 servings. Once prepared, it lasts in the refrigerator for up to 5 days and in the freezer for up to 3 months. The preparation absorbs 3 times its volume, so 165 g of Chicken Curry becomes 495 g of vegan non-meat strips once hydrated. People on restrictive diets should consult their health professional or nutritionist. Store in a cool place (Preferably 5-15ºC), protected from direct light. In dry conditions (Preferably RH 55-60%) and clean. Once the packaging is opened, close hermetically and store again under the conditions described to avoid exposure to ambient humidity, the adhesion of odors and microbial contamination.