A vegan version of the Greek classic, this tempeh moussaka is made with layers of aubergine, potato discs and an oat bechamel infused with fennel, bay leaf and shiitake mushroom. 

• Vegan, gluten and dairy free
• High in protein
• High in fibre
• 1 of your 5 a day
• Made with organic ingredients 

Ingredients and Allergens

Tempeh Moussaka Filling (52%) (Chopped Tomatoes, Club Cultured Fresh Tempeh (Soya), Vegan Vegetable Stock (Water (98%), Vegetable Stock (2%) (Soya, Celery)), Celery, Sandy Carrots, Fennel, Tomato Puree, Maple Syrup, Oregano, Ground Cinnamon), Aubergines (22%), Vegan Bechamel (20%) (Gluten Free Oat Milk, Gluten Free Brown Rice Flour, Fennel, Extra Light Olive Oil, Shiitake Dried Mushrooms, Nutmeg, Cloves, Bay Leaves), Potato (6%)

Nutritional Information

Per 100g (%RDI for whole meal) (portion for one 405g, portion for two 810g)

KJ: 335 (16) | Kcal: 80 (16) | Fat: 3.9g (23) | Sat Fat: 0.5g (10) | Carbohydrate: 8g (12) | Sugar: 2.6g (12) | Fibre: 2.5g (34) | Protein: 4.2g (34) | Salt: 0.22g (15)

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice