[ RECIPE ] Vegetable Moussaka

This recipe is packed with delicious goodness! The lentils are mixed with a tomatoey vegetable sauce and the creme fraiche really compliments this! If/when you make the dish don’t forget to tag me in it! ?? – Enjoy! 

[ RECIPE ] Vegetable Moussaka

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 2 Servings

Ingredients

• 1 Aubergine (1cm cut lengthways)
• 1 tablespoon Olive Oil
• 1 Red or Yellow Pepper (1cm dice)
• 1 Onion (finely chopped)
• 1 Courgette (1cm dice)
• Salt & Pepper
• 50g Red Lentils
• 2 tablespoons Tomato Purée
• 1 Cinnamon Stick
• 1 teaspoon Vegan Worcester Sauce
• 1 Can Chopped Tomatoes
• 1 Vegetable Stock Cube (crumbled)
• 30g Vegan Cheddar (grated)
• 
  Vegan Bechamel Sauce
• 25g Dairy-Free Butter
• 25g Plain Flour
• 300ml Plant-based Milk
• Salt & Pepper
• Ground Nutmeg

Instructions

1. Pre-heat the grill to high. Place the aubergine slices on a baking tray and add two tablespoons of olive oil, as well as the salt & pepper. Cook the aubergine for 12-14 minutes, turning halfway.
2. Meanwhile heat a large casserole pan on a medium-high heat and add a tablespoon of olive oil. Add the onions, courgettes and peppers, as well as some seasoning and fry for 8-10 minutes until softened.
3. Add the remaining ingredients to the saucepan (apart from the vegan cheese) and place the lid over the casserole dish and cook for 20 minutes whilst stirring occasionally. Remove the aubergine slices from the grill and set-aside.
4. Meanwhile make the vegan bechamel sauce by placing a saucepan on a medium heat. Add the butter until melted then add the flour and mix to form a rough dough/ball. Next add 100ml of the 300ml plant-based milk and with a whisk ensure no lumps remain. Repeat the process two more times then add a little salt, pepper and ground nutmeg. Continue to cook for 5 more minutes or until the liquid has thickened.
5. When the lentils are cooked remove them from the heat (discard the cinnamon stick at this point). Add the lentil mix to an oven-proof dish and layer the aubergine slices on top evenly. Pour the vegan bechamel sauce over the aubergine slices and top with the vegan cheese. Grill for 5-8 minutes until the cheese has melted.

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