Ingredients: Vegetable Broth (Onion, Tomato, Carrot, Celery, Fennel, Red Cabbage, Garlic, Parsley, Fennel Fronds, Rice Bran Oil), Yellow Onion, Celery Root, Flageolet Bean, Cranberry Bean, Carrot, Celery, White Wine, Tokyo Turnip, Kale, Gluten-Free Panko (Rice Flour, Pea Protein, Dextrose), Vegan Parmesan (Organic Palm Fruit Oil, Modified Potato Starch, Canola Oil, Natural Flavors, Autolyzed Yeast, Organic Vegetable Glycerin, Sea Salt, Calcium Phosphate, Bamboo Fiber, Sodium Phosphate, Carrageenan, Lactic Acid, Nutritional Yeast, Organic Rice Koji, Organic Chickpeas, Sea Salt, Koji Spores, Sunflower Lecithin, Citric Acid, Annatto), Salt, Rice Bran Oil, Tomato Paste, Lemon Juice, Parsley, Garlic, Thyme, Pepper, Chili Flakes, Bay Leaves
Allergens:
Oven (ideal):
Remove from refrigerator 1 hour before reheating to allow it to come to room temperature.
Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish.
Reheat until heated through, roughly 20 minutes for 2-3 servings or 30 minutes for 4-6 servings. Remove foil for last 15 minutes to allow a golden crust to form.
Microwave (will not form a crust):
Remove the plastic lid, loosely cover, and heat on high for 4-5 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating.
