Quick kitchen: Vegan Lentil Moussaka
Quick kitchen: Vegan Lentil Moussaka
If you’re looking for a recipe that brings both comfort and nourishment in the same mouthful, my vegan lentil moussaka is the one for you.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 eggplant, sliced
- 2–3 zucchini, sliced
- Celtic sea salt
- 3 tbsp cold-pressed extra-virgin olive oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 shallot, chopped
- 2 tbsp apple-cider vinegar
- 2 × 400g tins diced tomatoes
- 2 × 400g tins lentils, drained
- ½ cup vegetable stock
- 2 tsp oregano leaves
- ½ tsp ground cinnamon
- Sunflower Seed Cheese:
- 1 cup sunflower seeds, soaked in water
- 2 cloves garlic
- Juice ½ lemon
- 3 tbsp nutritional yeast flakes + extra, to garnish
- Pinch Celtic sea salt
- 120mL filtered water
Method
- Preheat oven to 200°C.
- Place the eggplant and zucchini in a colander and sprinkle with salt. Set aside for 30 mins then rinse off the salt.
- Put the eggplant and zucchini on a baking tray and brush with 2 tbsp of the olive oil, then bake for 20 mins or until browned.
- Remove from the oven and increase the oven temperature to 220°C.
- Meanwhile, make the sauce. Place the remaining olive oil into a large saucepan over medium heat and sauté the garlic, onion and shallot for 5 mins, or until browned. Add the apple-cider vinegar, tomatoes, lentils, stock, oregano and cinnamon and season to taste. Cover, reduce the heat and simmer over medium–low for about 15 mins.
- To make the sunflower seed cheese, place all the ingredients in a food processor and blend until smooth. For a creamier cheese, add some filtered water to the mix. Place in the refrigerator for 30 mins to firm up.
- To assemble the moussaka, place a layer of the cooked eggplant and zucchini in a 28 × 18 ×5cm baking dish. Pour a layer of sauce over the vegetables, and then repeat. Top with the sunflower seed cheese (or grated vegan cheese, if using) and scatter over the nutritional yeast flakes.
- Bake in the oven for 15–20 mins or until the top is crispy.
- *If you don’t have ingredients or time to make this, just use 1½ cups grated vegan cheese
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
