‘Cheesy’ Vegan Moussaka
Goodbye lamb, hello vegan moussaka! The Gastrostudent vegan moussaka is packed full of vegetable goodness in a rich tomato sauce. Prepared with soya mince, the ragu is topped with layers of aubergine, a vegan béchamel sauce and topped with vegan substitute cheese. Think of this as the Greek lasagne- it tastes so good!
Cooking Time: 55 mins
Cooking Level: Hard
Special Equipment: Grater
What you’ll need: Salt, pepper, vegan butter, vegan milk
40g protein, 42g carbohydrates, 10g fat, 549 calories
*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.
Ingredients in your box
(Soya mince) Defatted soya flour 99%, Colour caramel 1%.
(Violife Cheese Flavour Mini) Water, coconut oil (24%), modified starch*, starch, sea salt, sunflower kernel grounded, mature cheddar flavour, acidity regulator: lactic acid, olive extract, colour: B-Carotene, vitamin B12, *Not to be confused with GMO (Genetically Modified) ingredients
(Plain Flour) 𝐖𝐡𝐞𝐚𝐭 Flour, Calcium Carbonate, Iron, Niacin, Thiamin.
(Vegetable Stock Cube) Salt, vegetable fats (palm, shea, sal), starch, yeast extract, sugar, onion powder † (2.3%) carrots † (1.5%), herbs (parsley †, tarragon), spices (CELERY seeds, garlic powder †, turmeric †, pepper, parsley root powder †), tomato puree powder †, red pepper †, flavourings (contain CELERY), caramel syrup, leek †, maltodextrin. †
(Chopped tomatoes) Tomatoes, tomato juice, Acidity Regulator: Citric Acid
For allergens, see ingredients in BOLD. Soya, wheat, celery.
In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.
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