Egyptian Style Vegan Moussaka
A spiced lentil ragu packed full of flavour, with charred aubergine and a creamy nut béchamel sauce topped with a herby crust
Red or green Lentils or a mixture of the two will work for this recipe
Cooking Method
- Place the lentils in a small pan with the hot vegetable stock over a medium-high heat. Bring to the boil and simmer for 15 mins (until most of the stock has absorbed into the lentils and the lentils are soft)
- In a separate deep sided frying pan, with half of the olive oil cook the onion, garlic & carrot until soft but not coloured
- Add the tomato puree and fry for a minute or two before adding the Puréety Moroccan Tagine seasoning and chopped tomatoes
- When the lentils are just cooked, add them to the chopped tomatoes (including any remaining veg stock). Simmer for 30 mins or until the sauce has reduced
- Meanwhile slice the aubergine and fry in a flying/griddle pan with the rest of the olive oil. Season with salt and pepper
- For the Béchamel: in a saucepan cover the cashew nuts with the almond milk, add the nutmeg, and gently simmer for 10 minutes. (this is to soften and flavour the cashews not reduce the liquid)
- Blend the cashews and stir in the mustard and splash of white wine vinegar
- Pre heat the oven 190c/gas mark 5/170c fan oven. Mix the breadcrumb, lemon zest, chopped parsley and a pinch of salt
- Now assemble the moussaka - add the spiced lentil mix into an oven proof dish and then top with the sliced aubergine
- Spoon over the béchamel and spread evenly. Top with the breadcrumb mixture, drizzle the top with olive oil and season with sea salt, then bake for 30 mins or until crispy and golden brown on top
- Rest for 10-20 minutes then serve
Ingredients
- 1 Aubergine , Sliced lengthways
- 3tbsp Olive Oil
- 2tbsp Panko Breadcrumb
- 1tbsp Parsley , Chopped
- 1 Lemon , Zested
- 150g Puy Lentils
- 500ml Veg Stock
- 150g Red Onion , Diced
- 2ml Garlic Cloves , Sliced finely
- 1 Carrot , Grated
- 800g Chopped Tomatoes
- 2tbsp Tomato Puree
- 250g Almond Milk
- 1 pinch Nutmeg , Grated
- 100g Cashew Nuts
- 1/2tspn Dijon Mustard
- 1 dash White wine vinegar
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