Vegetable and Lentil Moussaka

Servings: Serves: 4

Nutritional Information:

Per serving (541g)

Calories 477, Fat 19g, Saturates 3.3g, Carbohydrate 60g, Sugars 16g, Fibre 10g, Protein 23g, Salt 1.3g


Ingredients

Method

1

Preheat the oven to 200°C/400°F/Gas 6. For the moussaka, in a non-stick frying pan, cook the aubergine slices for 1-2 minutes on each side until softened. Set aside.

2

In a saucepan over a medium heat add the onion, garlic, carrots and parsnips, and cook for 4-5 minutes. Then add the oregano, mint and cinnamon and cook for a further 2-3 minutes. Add the soy sauce, lentils, chopped tomatoes and water and simmer for a final 6-8 minutes until thickened.

3

For the cashew sauce add the cashews, garlic, nutritional yeast, mustard powder and almond milk to a blender and blend until smooth.

4

In an ovenproof dish, layer the lentil mix and aubergine slices until the dish is filled. Then pour over the cashew sauce and sprinkle with the nutritional yeast. Place in the oven to bake for 20 minutes, before serving.

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