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Lentil moussaka with sauteed kale and mushrooms
- Gluten-free* (We have used oat milk which is not certified gluten-free. Oats may be cross-contaminated with gluten.)
- Allergens: oats.
Moussaka is an Egyptian dish, traditionally made with ground meat, aubergine and potato. In this vegan version, we have swapped the meat with fibre-rich red lentils. The sauteed kale and mushrooms on the side perfectly balance the acidity of the tomato-based moussaka.
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Remove the lid. Place the whole bowl in a pre-heated oven at 180 degrees C. Heat for 10-15 minutes or until piping hot. Alternatively, heat in the microwave until piping hot throughout. Enjoy!
Ingredients: Red lentils, potato, mushrooms, aubergine, tomato, oat milk, kale, olive oil, corn flour, garlic, salt, pepper.