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, GF Plain White Flour, Avocado Oil and Extra Light Olive Oil (Avocado Oil (50%), Extra Light Olive Oil (50%)), Fennel, Shiitake Dried Mushrooms, Cloves, Bay Leaves, Nutmeg), Potato (6%)

Nutritional Information

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

KJ: 377 (18) | Kcal: 90 (18) | Fat: 4.8g (28) | Sat Fat: 0.7g (14) | Carbohydrate: 8.2g (13) | Sugar: 2.5g (11) | Fibre: 2.5g (34) | Protein: 4.2g (34) | Salt: 0.23g (16)

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