Vegan moussaka bowls
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 auberginessliced into 1cm rounds
- 2 tsp olive oil
- 4 large ripe tomatoeshalved
- a handful flat-leaf parsleyroughly torn to serve
LENTIL MINCE
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 clove garliccrushed
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 400g tin chopped tomatoes
- 400g tin green lentilsdrained and rinsed
- 1 tsp Marmite
NUTMEG YOGURT
- 8 tbsp unsweetened soya yogurt
- a pinch freshly grated nutmeg
- a drizzle extra-virgin olive oil
Nutrition:
- kcal241low
- fat6.7g
- saturates1.3g
- carbs25.8g
- sugars16.9g
- fibre14g
- protein12.4ghigh
- salt0.4g
Method
step 1
Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.
step 2
For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes.
step 3
Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.
