Vegan moussaka
A vegan twist on a Greek classic
If you love aubergines you'll love this dish.
A rich tomatoey lentil base, layered with thin slices of roasted aubergines and creamy vegan béchamel sauce made from potatoes, almond milk and chickpea flour. This dish has a beautiful balance of mild flavours and textures.
Produced : Edinburgh
Ingredients : Aubergine, green lentils, onion, courgette, carrot, celery, garlic, tomato puree, olive oil, cinnamon, oregano, vegetable boullion (salt, vegetable fats (palm, shea butter, sal butter)), potato starch, yeast extract, sugar, onion powder (2%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato powder (o.9%), red pepper (0.2%), caramel syrup, flavourings (contains celery, leek, maltodexterine, dextrose), potato, chickpea, almond milk, nutmeg, mustard powder.
Allergens : Celery, red wine vinegar, vegetable boullion, almond milk, mustard.
Nutritional information : Per portion: 1,107kcal, 10g fat, 33g carbohydrates, 10g protein.
Shelf life (frozen) : Up to 6 months
Shelf life (defrosted & chilled) : Up to 48 hours
Cooking guidelines : Defrost. Pre-heat oven to 200 degrees centigrade, remove film entirely. place on oven tray. Cook at 200 degrees C for 20 minutes until golden brown on top. Ensure it is piping hot throughout before serving.
Serving Suggestion : Serve with side salad or steamed greens.
Packaging : Biodegradable packet (except film)