
Devices & Accessories
Vegan moussaka
Prep. 15min
Total 1 h 50min
6 portions
Ingredients
-
eggplant (approx. 500 g), cut into slices (0.5-1 cm thickness)1
-
salt for sprinkling
-
dried red lentils200 g
-
filtered water for soaking
Plant-based béchamel sauce
-
plant-based milk of choice500 g
-
gluten free cornflour50 g
-
vegan butter (see Tips)30 g
-
nutritional yeast (see Tips)2 tbsp
-
salt½ tsp
-
ground black pepper to taste
Lentil moussaka
-
extra virgin olive oil50 g
-
red onion cut into quarters1
-
garlic cloves3
-
red capsicum deseeded and cut into pieces1
-
carrot cut into pieces1
-
celery stalk cut into pieces1
-
canned tomatoes400 g
-
filtered water120 g
-
Vegetable stock paste (see Tips)1 tbsp
-
dried oregano1 tsp
-
ground nutmeg for sprinkling
-
salt2 tsp
-
ground black pepper½ tsp
Nutrition per 1 portion
Calories
357.1 kcal /
1499.6 kJ
Protein
13.6 g
Fat
16.1 g
Carbohydrates
35.7 g
Fibre
9 g
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120 Recipes
Australia and New Zealand
Australia and New Zealand
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