BEST EASY (CHEAT/LAZY) VEGAN MOUSSAKA

OK. So I love veggies, I love moussaka and I love a cheat recipe. So here is my own personal one!

I once ate so much of my mums ratatouille that i barfed all over my Good Luck Care Bear. It took me YEARS to be friends with aubergines again. Luckily, we made up, as they are actually pretty awesome. They don’t need pre-treating with salt like they used to in the 80’s now for some reason.

INGREDIENTS

2x tins green lentils

2x tins passata/chopped tomatoes

1x chopped red/white onion (i keep a bag of frozen onions as I’m a wuss and hate my eyes hurting)
2x cloves garlic (crushed)

2x medium size aubergines

8x baby new potatoes

2x jars Sacla vegan white sauce

Vegan cheese, grated (optional)

GF breadcrumbs (optional)

METHOD

Slice the aubergines in circles, coat in olive oil (sprinkle a little salt) and bake for 15 minutes until they go golden

Boil baby new potatoes

Meanwhile…

Fry onions until soft.

Add garlic

Add green lentils

Add turmeric, mixed spice and oregano (and salt & pepper to taste)

Add tomatoes/passata

Cook for approximately 10-15 mins on low heat

Once aubergines are ready, layer half of them in the bottom of an ovenproof dish.

Spoon lentil mix over the top

Slice the baby new potatoes and add as next layer

Add aubergine layer

Use one and half or both jars of vegan white sauce over the top and spread to the edges.

Add a mix of grated vegan cheese and breadcrumbs if you fancy it.

Bake in the oven (which will already have been pre-heated from the aubergine) for 20-25 mins on approximately 150 degrees celsius.

Serve with a “greek” salad - cucumber, tomatoes, olives, red onion, oil & vinegar.

With the side salad this is at least 5 of your ‘10 a day’ vegetable recommendation.

The lentils absorb lots of flavour from the herbs and spices and are a great protein source. Aubergines and tomatoes are antioxidant rich and lycopene rich foods. Garlic is great for circulation (and warding off vampires/amorous boyfriends/husbands).

BOOM.