MC - Creamy veggie moussaka with green beans

Updated at: Sun, 14 Jul 2024 03:02:27 GMT

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the vegetable stock cube in a jug with 250ml boiling water.

Step 2

Peel the red onion and finely dice. Peel the garlic and grate. Cut the peppers and courgette into 1cm dice and slice the aubergines into 1cm-thick rounds. Drain and rinse the lentils.

Step 3

Place the aubergine onto a tray lined with parchment paper. Drizzle with 3 tbsp oil, then season with sea salt and black pepper. Cook in the oven for 10 mins, until soft.

Step 4

Meanwhile, heat a large non-stick pan with 1 tbsp oil on a medium heat. Cook the onion and red pepper for 5 mins, until golden. Add the garlic and courgette and cook for a further minute before adding the dried basil, lentils, passata and vegetable stock. Reduce the heat and simmer for 10 mins.

Step 5

Meanwhile, make the béchamel. In a small bowl mix the coconut yogurt, nutritional yeast, a pinch of sea salt, black pepper and 2 tbsp cold water. Transfer the lentil mix into an ovenproof dish and arrange the aubergine discs on top. Spread the béchamel over the aubergine and cook in the oven for 10 mins, until golden (or place under a grill for 5 mins, if you have one).

Step 6

Bring a pan of lightly salted water to the boil. Cook the green beans for 4-6 mins or until al dente, then drain and season with sea salt and black pepper.

Step 7

To serve, spoon the lentil moussaka onto warm plates and serve with a side of the green beans.

Step 8

Enjoy!

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