Moussaka
Prep Time
- Prep | 10 minutes
- Cook | 35 minutes
- Ready in | 35 minutes
Utensils
- Blender
- Deep Baking Tray
- Medium Sauce Pan
Ingredients we send
- Eggplant
- Onion
- Garlic
- Tomato Paste
- Tinned Lentil
- Tinned Tomatoes
- Cashews
- Mixed Herbs
- Nutritional Yeast
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Cup of Water or Any For Couple Size / 2 Cups For Family Size
- 1 tbsp of Vegan Butter For Couple Size / 2 Tbsp For Family Size
- 1 Cup of Plain Flour or Any For Couple Size / 2 Cups For Family Size
NUTRITION PER 1 SERVING
ALLERGY INFO
Contains Nuts | Contains Gluten
Method
- Preheat oven to 180 degrees. Finely dice onion and garlic, drain and wash lentils. Cut eggplant lengthways into 6/8 pieces, cover in salt and set aside for 5-7 minutes (this helps absorb the water).
- To make the béchamel, blend nutritional yeast, cashews and water (see “ingredients you’ll need”). Heat vegan butter (see “ingredients you’ll need”) in a pan until it begins to bubble, add flour (see “ingredients you’ll need”), add in cashew sauce and whisk until it begins to thicken.
- Heat oil in a pan, sauté onion and garlic for 2-3 minutes. Add tomato paste, mixed herbs and a dash of water. Mix for 2-3 minutes. Add lentils and tinned tomatoes. Simmer on a medium heat for 10-12 minutes.
- Assembly moussaka, in a deep tray place eggplant on the bottom layer add lentil mix and the béchamel. Place into the oven for 30 – 35 minutes. Enjoy.
