VEGAN LENTIL MOUSSAKA , By Healthy Living and Lifestyle .
A vegan moussaka made with lentils and topped off with creamy mashed potatoes!
Prep Time: 10 minutes
Cook time: 55 minutes
Total time: 65 minutes
Servings: 4 Servings
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 tsp thyme
• 1/2 tsp cinnamon
• 1 can of lentils (approx 14oz)
• 1 cup crushed tomatoes
• 1/2 cup vegetable broth
• salt & pepper to taste
• Eggplant layer:
• 1 medium eggplant
• Potato layer:
• 2 potatoes, peeled and cut into large chunks
• 1 tbsp vegan butter
• splash of almond milk
• salt and pepper to taste
• Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.
• Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.
• Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.
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Read More this full recipes at VEGAN LENTIL MOUSSAKA
A vegan moussaka made with lentils and topped off with creamy mashed potatoes!
Prep Time: 10 minutes
Cook time: 55 minutes
Total time: 65 minutes
Servings: 4 Servings
INGREDIENTS:
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 tsp thyme
• 1/2 tsp cinnamon
• 1 can of lentils (approx 14oz)
• 1 cup crushed tomatoes
• 1/2 cup vegetable broth
• salt & pepper to taste
• Eggplant layer:
• 1 medium eggplant
• Potato layer:
• 2 potatoes, peeled and cut into large chunks
• 1 tbsp vegan butter
• splash of almond milk
• salt and pepper to taste
INSTRUCTIONS:
• Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.
• Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.
• Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.
• . . .
• . . .
Read More this full recipes at VEGAN LENTIL MOUSSAKA
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