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"Spiked" Lentil Moussaka

Rich vegan moussaka topped with creamy, cheesey sauce blended with Hellmann’s Vegan Mayo.

Plant Based Plant Based
Main courses Main courses
"Spiked" Lentil Moussaka – recipe

Ingredients

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For the filling:

For the sauce:

To finish:

  • Panko Breadcrumbs 100.0 g
  • Paprika 2.0 g
  • Ground black pepper 2.0 g

Preparation

  1. For the filling:

    • Peel and dice the onions and carrots then dice the celery.
    • Heat the oil in a saucepan and sweat the vegetables for 10 minutes, then add the Knorr Professional Garlic Puree and continue to sweat for another 1-2 minutes.
    • Add rinsed lentils and stir through the vegetable, then add the Colman's Dijon Mustard, tomato puree, balsamic, Marmite and red wine.
    • Bring to the boil and allow to reduce for a minute, then pour in the passata, dried herbs, water and Knorr Professional Vegetable Jelly Bouillon.
    • Bring back to the boil, then cover and reduce the heat to a simmer, cook for 30 minutes then remove the lid and cook for another 30 minutes until the lentils are soft and the sauce is reduced and thickened.
    • Remove from the heat and allow to cool.
    • Pre-heat oven to 180ºc.
    • Thinly slice the aubergines into 1cm thick rounds the layout out on a flat baking tray and drizzle with oil and salt & white pepper.
    • Place into the oven and bake for 20 minutes then remove and allow to cool.

  2. For the sauce:

    • Sweat the onion and add the Knorr Professional Garlic puree then cook for 5 minutes and then remove from the heat and place into a blender or food processor.
    • Pour in the water, cashews, soya milk, cornflour, salt, cayenne, nutritional yeast, pepper, lemon juice and Knorr ProfessionalVegetable Jelly Bouillon then pulse until smooth.
    • Pour the blended mixture into a saucepan and bring to the boil stirring constantly, reduce the heat and simmer for 3-4 minutes until thick and smooth, remove from heat and fold through the Hellmann's Vegan Mayo.

  3. To finish:

    • Pre-heat oven to 180ºc.
    • Spoon the lentil ragu into a serving dish then add a layer of the aubergine, and finally cover with the sauce.
    • Mix the panko, paprika and black pepper together then sprinkle over the top.
    • Bake for 20 minutes or until core temperature reaches 75ºc.
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