Lentil Moussaka

Servings: Serves: 4

Nutritional Information:

Per serving (829g)

Calories 476, Fat 19g, Saturates 5.6g, Sugars 16g, Salt 4.0g


Ingredients

Method

1

For the cheese sauce: Melt the vegan butter in a saucepan.

2

Once melted, add the flour and begin to whisk, gradually adding the soya milk until sauce starts to thicken.

3

Add the garlic powder, Dijon mustard, nutritional yeast and season.

4

Whisk together and set aside.

5

For the moussaka: Preheat oven to 180ᵒC (Gas Mark 4, 350˚F).

6

Place aubergine slices on a paper towel and sprinkle with salt. Let stand for 30 minutes. Rinse, and pat dry.

7

Heat the olive oil in saucepan over a medium heat. Add the onion, garlic, and oregano to the pan and gently fry for 5 minutes. Add the tomatoes, tomato puree, lentils, bay leaf, cinnamon, and the stock. Cover the pan, reduce heat to mediumlow, and simmer 15-20 minutes until sauce starts to thicken. Remove the bay leaf and season with salt and pepper.

8

Coat a deep 12 x 8-inch baking dish with cooking spray. Spoon a generous amount of the tomato sauce mixture into bottom of the dish. Top with the aubergine, followed by the potatoes and a layer of the cheese sauce. Repeat this step again then top with the sliced tomatoes.

9

Bake 1 ½ hours, or until top is browned. Remove from oven when cooked through and serve with a side salad.

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