Lentil Moussaka
Ingredients
For the cheese sauce
- 3 tbsp gluten free flour
- 3 tbsp vegan butter
- 750ml unsweetened soya milk
- 1 tsp garlic powder
- 2 tsp Dijon mustard
- 4 tbsp nutritional yeast
For the moussaka
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 3 tbsp dried oregano
- 2 cans chopped tomatoes
- 2 tbsp tomato puree
- 1 400g can green lentils
- 250ml stock
- 1 bay leaf
- 1tsp cinnamon
- 1 large potato, thinly sliced
- 1 large aubergine, thinly sliced
- 2 tomatoes, thinly sliced
Method
To make cheese sauce
1. Melt the vegan butter in a saucepan.
2. Once melted, add the flour and begin to whisk, gradually adding the soya
milk until sauce starts to thicken.
3. Add the garlic powder, Dijon mustard, and nutritional yeast.
4. Whisk together and set aside.To make moussaka
1. Preheat oven to 180 ̊C (Gas Mark 4, 350 ̊F).
2. Place aubergine slices on paper-towel and sprinkle with salt. Let stand for
30 minutes. Rinse, and pat dry.
3. Heat the olive oil in saucepan over a medium heat. Add the onion, garlic,
and oregano to the pan and gently fry for 5 minutes. Add the tomatoes,
tomato puree, lentils, bay leaf, cinnamon, and the stock. Cover the pan,
reduce heat to medium-low, and simmer 15-20 minutes until sauce starts to
thicken. Remove the bay leaf and season with salt and pepper.
4. Coat deep 12 x 8-inch baking dish with cooking spray. Spoon a generous
amount of the tomato sauce mixture into bottom of the dish. Top with
the aubergine, followed by the potatoes and a layer of the cheese sauce.
Repeat this step again then top with the sliced tomatoes.
5. Bake 1 ½ hours, or until top is browned.
6. Serve with a side salad.om living
Serves 4
(Gluten Free)