Vegan moussaka
TM6 TM5

Vegan moussaka

4.7 (65 ratings)

Ingredients

  • 1 eggplant (approx. 500 g), cut into slices (0.5-1 cm thickness)
  • salt, for sprinkling
  • 200 g dried red lentils
  • filtered water, for soaking

Plant-based béchamel sauce

  • 500 g plant-based milk of choice
  • 50 g gluten free cornflour
  • 30 g vegan butter (see Tips)
  • 2 tbsp nutritional yeast (see Tips)
  • ½ tsp salt
  • ground black pepper, to taste

Lentil moussaka

  • 50 g extra virgin olive oil
  • 1 red onion, cut into quarters
  • 3 garlic cloves
  • 1 red capsicum, deseeded and cut into pieces
  • 1 carrot, cut into pieces
  • 1 celery stalk, cut into pieces
  • 400 g canned tomatoes
  • 120 g filtered water
  • 1 tbsp Vegetable stock paste (see Tips)
  • 1 tsp dried oregano
  • ground nutmeg, for sprinkling
  • 2 tsp salt
  • ½ tsp ground black pepper

Nutrition
per 1 portion
Calories
1499.6 kJ / 357.1 kcal
Protein
13.6 g
Carbohydrates
35.7 g
Fat
16.1 g
Fibre
9 g

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