This Deconstructed Vegan Moussaka is one of my favourite dishes at the moment, it’s super easy, yet also super tasty. Who cares if you don’t have an oven, you can still eat tasty stuff like this.
2 medium aubergine, chopped into small chunks
2 small courgettes, chopped into small chunks
5 large potatoes, peeled and cut into small chunks
1 large onion, peeled and chopped
2 cans of chopped tomatoes
500 – 700ml of yeast free vegetable stock
200g of red split pea lentils
1 jar (and oil) of sundried tomatoes, sliced
6 cloves garlic, peeled
2 -3 bay leaves
2 cinnamon sticks
5 tbs. dried oregano
½ – 1 tsp. nutmeg or mustard
50ml almond milk (or dairy free milk)
60ml of olive oil
½ – 1 tsp. of fresh ground pepper
Place the aubergine and courgette into a bowl, sprinkle with salt, mix well and set aside for at least 30 mins (stir occasionally)
Add the olive oil to a large frying pan
Add the onions, aubergine and courgette to cook until soft
Add tomatoes, lentils, stock (just 500ml to start with), cinnamon, bay leaves, sundried tomatoes and their oil and oregano and stir well and bring to the boil and then reduce to simmer for 40 – 60 minutes, making sure everything is tender. You may need to add the rest of the stock if it gets a bit dry
Stir regularly as the lentils will stick to the bottom
After about 20 minute cook potatoes for roughly 20 minutes, until soft. Drain, add almond milk and nutmeg or mustard and mash well
Remove lentil mix from the heat (season) when ready, removing the cinnamon sticks and bay leaves and serve
Place mashed potatoes in top and serve as is or place under the grill to golden
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