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Ingredients
- 1 eggplant (approx. 500 g), cut into slices (0.5-1 cm thickness)
- salt, for sprinkling
- 200 g dried red lentils
- filtered water, for soaking
Plant-based béchamel sauce
- 500 g plant-based milk of choice
- 50 g gluten free cornflour
- 30 g vegan butter (see Tips)
- 2 tbsp nutritional yeast (see Tips)
- ½ tsp salt
- ground black pepper, to taste
Lentil moussaka
- 50 g extra virgin olive oil
- 1 red onion, cut into quarters
- 3 garlic cloves
- 1 red capsicum, deseeded and cut into pieces
- 1 carrot, cut into pieces
- 1 celery stalk, cut into pieces
- 400 g canned tomatoes
- 120 g filtered water
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp dried oregano
- ground nutmeg, for sprinkling
- 2 tsp salt
- ½ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 1499.6 kJ / 357.1 kcal
- Protein
- 13.6 g
- Carbohydrates
- 35.7 g
- Fat
- 16.1 g
- Fibre
- 9 g
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