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1 Lentil Moussaka (vegan)

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Lentil Moussaka (vegan)

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Ingredients

4 portion(s)

Lentil Moussaka

  • 200 g red lentils, ideally soaked for 2 hours, rinsed and drained
  • 50 g olive oil
  • 1 Brown onion, peeled
  • 3 cloves garlic, peeled
  • 1 red capsicum, cut into pieces
  • 400 g diced tomatoes (fresh or tin)
  • 1 tbsp TM Vegetable stock paste
  • 120 g water
  • 1 tsp oregano, dried or fresh
  • 1 tsp ginger powder
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1 eggplant, cut into slices (ab 500g)

White Sauce Topping (Vegan)

  • 500 g soymilk
  • 40 g corn flour or tapioca flour
  • 30 g olive oil
  • 2 tbsp nutritional yeast
  • 1 pinch Nutmeg
  • 1/2 tsp salt
  • Pepper, to taste
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5

Recipe's preparation

    Lentil Moussaka

  1. 1. Sprinkle Eggplant slices with salt and set aside

    2. Preheat Oven to 200C. Grease a casserole dish (30x20 and set aside)

    3.Place onion, garlic, capsicum and olive oil in mixing bowl and chop 5 sec/sp 5

    4. add tomatoes (incl liquid) and mix 2sec/sp 5. scrape down sides of mixing bowl with spatula.

    5. add water, stock past, oregano, ginger, salt and pepper and cook 10 mns/Varoma/sp. 1

    6. Rinse eggplant and squeeze liquid out and place slices on Varoma (both parts) and place on top of bowl. Steam 10 mns/Varoma/sp. 1. Remove Varoma and set eggplant aside.

    7. Add drained lentils to mixing bowl and cook 7 mns/100C/Counter-clockwise operation/ sp 2.

    8. Transfer steamed eggplant to baking dish and top with Lentil mixture. you can do two layers, depending on size of baking dish. Clean and dry mixing bowl.

     

    2. white sauce topping (vegan)

  2. 9.Place all ingredients into mixing bbowl and cook 7 min/90C/speed 4.

     

  3. 10. top Lentil and eggplant with white sauce. Bake 30mns or till topping is golden brown.Serve hot or room temperature

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Accessories you need

  • Varoma
    Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

based on red lentil moussaka from Wholefood Cooking on TRP

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This was so tasty and satisfying! Thank you for...

    Submitted by amelia4e on 21. April 2022 - 14:19.

    This was so tasty and satisfying! Thank you for posting this recipe!

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  • Delicious! I’m not usually a fan of nutritional...

    Submitted by Rach Irv on 17. January 2019 - 18:45.

    Delicious! I’m not usually a fan of nutritional yeast, but the balance of flavours and the creaminess of this recipe are perfect. I also added a fresh chilli instead of 1/2 the capsicum, and I used almond milk instead of soy.

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  • Love this! It tastes so rich!

    Submitted by Jess Pendergast on 23. January 2018 - 11:13.

    Love this! It tastes so rich!

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  • Greate flavours! I actually

    Submitted by jasminhenery on 18. November 2016 - 22:58.

    Greate flavours! I actually don't love eggplant so swapped it out for zucchini and added mushroom with the capsicum etc. The lentils once added to that mixture are divine!

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  • Thanks for the recipe! Added

    Submitted by madgec on 25. July 2016 - 21:20.

    Thanks for the recipe! Added some chopped beetroot leaves with the capsicum and served it with roast beetroot and a quick cashew cream. Made enough for 3 dinners and 3 lunches for the next day!

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