Vegetable Moussaka
A surprisingly straightforward recipe to make and we can't wait for you to try.
Our recipe can make 2 Large Portions or 4 Medium portions when served alongside greens and roasted veggies
Ingredients
1 Medium/Large Aubergine
1 Medium Courgette
1/2 Red Pepper
1/2 Yellow Pepper
1 Cup Black Lentils
1 Cup Passata (uncooked tomato puree)
1/2 Medium Onion
1 Garlic clove
2 tbsp Extra Virgin Olive Oil
2 Bay Leaves
1/2 tsp Mixed Spice
Seasonings to taste: Mixed herbs, Garlic and Coriander seasoning, Sea/Himalayan Salt, Pepper
Method
Cook lentils according to pack instructions unless using ready cooked
Wash and slice aubergines pat dry and lightly salt
Wash and chop the peppers and the courgettes
4. To a suitable heated pan add the oil
5. Dice onions and minced garlic and pop into the pan stirring until onions are translucent
6. Add vegetables with bay leaves, seasonings and cook until softened
7. Then stir in the lentils and passata.
*If needed add some water to make it saucy
8. Cashew Sauce
- Soak 150g apx cashews for an hour or so
- Add seasonings to taste and then blend
9. Layering
- Add the vegetables to the bottom of a baking dish
10. Layer on sliced aubergine
11. Continue layering until mixture is finished
12. Topping
Generously pour the cashew sauce over the veggies
13. Bake in a medium heated oven until the top is golden brown and aubergines have softened.
Enjoy!