Lentil Moussaka | Vegan Protein Powerhouse!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 180°C.

Soak lentils in water.

Heat the oil in a frying pan, add the onions and cook until softened.

Add the garlic, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.

Add tomatoes and simmer gently, add stock.

Drain the lentils and stir into the tomato sauce, bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and the liquid nearly all absorbed.

Heat a griddle pan until hot then griddle the sliced aubergine in batches until browned and softened.

Bring a pan of water to the boil and add sweet potato slices. Simmer for 3-4 minutes then drain.

Layer half of the sweet potato slices into the bottom of an ovenproof dish.

Spoon in half the lentil mixture then top with aubergines.

Layer again starting with sweet potato and the remaining lentils and aubergines.

Mix together the vegan soft cheese, cheddar and dairy free milk.

Spoon the mixture over the aubergines and smooth out.

Bake in the oven for 20–25 minutes, or until heated through and golden brown.

Serve with a rocket salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens