- 470 Calories
Think shepherd’s pie meets Middle East. Roasted eggplant is layered with lentils cooked in oregano, garlic, red wine, and cinnamon, and topped with our rich, vegan Bechamel sauce. Balanced with a light tomato, cucumber, and mint salad and roasted lemon-rosemary red potatoes.
Microwave: Remove lid & any portion cups. Cover with napkin. Heat until food reaches an internal temperature of 165˚F. Approx. 2-3 min. More options available online. Meal may contain soy.
coconut sugar, beef broth, mint, cinnamon, tomato paste, nutritional yeast, vegan butter, oat milk, nutmeg, red wine (cooking), white pepper, chickpea flour, red potato, eggplant, lentils, tomato, cucumber, olive oil, onion, oregano, bay leaves, rosemary, garlic, lemon, herbs, spices & seasonings