Egyptian Style Vegan Moussaka by Pureety

A spiced lentil ragu packed full of flavour, with charred aubergine and a creamy nut béchamel sauce topped with a herby crust

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the lentils in a small pan with the hot vegetable stock over a medium-high heat. Bring to the boil and simmer for 15 mins (until most of the stock has absorbed into the lentils and the lentils are soft)

Step 2

In a separate deep sided frying pan, with half of the olive oil cook the onion, garlic & carrot until soft but not coloured

Step 3

Add the tomato puree and fry for a minute or two before adding the Puréety Moroccan Tagine seasoning and chopped tomatoes

Step 4

When the lentils are just cooked, add them to the chopped tomatoes (including any remaining veg stock). Simmer for 30 mins or until the sauce has reduced

Step 5

Meanwhile slice the aubergine and fry in a flying/griddle pan with the rest of the olive oil. Season with salt and pepper

Step 6

For the Béchamel: in a saucepan cover the cashew nuts with the almond milk, add the nutmeg, and gently simmer for 10 minutes. (this is to soften and flavour the cashews not reduce the liquid)

Step 7

Blend the cashews and stir in the mustard and splash of white wine vinegar

Step 8

Pre heat the oven 190c/gas mark 5/170c fan oven. Mix the breadcrumb, lemon zest, chopped parsley and a pinch of salt

Step 9

Now assemble the moussaka - add the spiced lentil mix into an oven proof dish and then top with the sliced aubergine

Step 10

Spoon over the béchamel and spread evenly. Top with the breadcrumb mixture, drizzle the top with olive oil and season with sea salt, then bake for 30 mins or until crispy and golden brown on top

Step 11

Rest for 10-20 minutes then serve

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