RECIPES BY Rhiannon Lambert

Vegan Moussaka

  • 60-70 MINS
  • 6 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

Olive oil

2 Aubergines

2 Courgettes (or extra aubergine!)

1 onion, diced

3 cloves garlic, crushed

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp cinnamon

2x 400g tins green lentils

1 tbsp tomato puree

1 tin chopped tomatoes (400ml)

300ml veg stock

2 large potatoes

450ml cashew milk

2 tbsp cornflour

2 tbsp nutritional yeast

1 tsp ground nutmeg

1 pinch salt

Directions

  1. Pre-heat the oven to 180°C.
  2. Thinly slice the aubergines and courgettes lengthways into strips. Place them on an oven tray and drizzle with oil. Bake for 15 minutes until softened and starting to brown. Turn them midway through baking.
  3. While the veg is baking, make your lentil sauce. Add a glug of olive oil to a large saucepan. Fry the oil and garlic with the herbs and spices for 5 minutes, until starting to soften.
  4. Add the lentils and tomato puree, then pour in the chopped tomatoes and veg stock. Mix well and allow to simmer on a medium heat for 15 minutes.
  5. Meanwhile, make the potato béchamel. Thinly slice the potatoes and parboil for 5 minutes, until starting to soften.
  6. In another saucepan, heat 2 tablespoons of olive oil and cashew milk. Sift in the cornflour slowly, and add the nutritional yeast, whisking constantly to avoid any lumps. Add the nutmeg and salt and keep stirring until it forms a thick sauce, around 10 minutes.
  7. When the lentil sauce is ready, remove from the heat and begin to layer up your Moussaka. Pour a third of the lentil sauce into the bottom of a casserole dish. Cover with a third of the vegetable strips. Repeat this twice more, finishing with the vegetable strips. Cover the top with the potato slices and pour over the béchamel sauce, spreading evenly.
  8. Pop it in the oven for 30-40 minutes until the top is lightly browned. Delicious served with salad or greens, enjoy!
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A Simple Way To Eat Plant-Based

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