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Vegan moussaka bowls

Name: Vegan moussaka bowls
Total time: 15 min
Ingredients: aubergines 2, sliced into 1cm rounds; olive oil 2 tsp; tomatoes 4 large ripe, halved; flat-leaf parsley a handful, roughly torn to serve; olive oil 1 tbsp; onion 1, finely chopped; garlic 1 clove, crushed; ground cinnamon ½ tsp; smoked paprika ½ tsp; dried oregano ½ tsp; chopped tomatoes 400g tin; green lentils 400g tin, drained and rinsed; Marmite 1 tsp; unsweetened soya yogurt 8 tbsp; freshly grated nutmeg a pinch; extra-virgin olive oil a drizzle

15 minutes
serves 4
Easy

Check out this easy alternative to oven-baked moussaka. Ready in just 15 minutes, these vegan moussaka bowls contain the flavours and textures of a slow-cooked dish, without the wait

April 30, 2018 at 5:43 pm

Try our vegan moussaka bowls, then check out our easy moussaka recipe and our Greek recipes. We also have more aubergine recipes, such as our easy veggie moussaka.

Ingredients

aubergines 2, sliced into 1cm rounds
olive oil 2 tsp
tomatoes 4 large ripe, halved
flat-leaf parsley a handful, roughly torn to serve

LENTIL MINCE

olive oil 1 tbsp
onion 1, finely chopped
garlic 1 clove, crushed
ground cinnamon ½ tsp
smoked paprika ½ tsp
dried oregano ½ tsp
chopped tomatoes 400g tin
green lentils 400g tin, drained and rinsed
Marmite 1 tsp

NUTMEG YOGURT

unsweetened soya yogurt 8 tbsp
freshly grated nutmeg a pinch
extra-virgin olive oil a drizzle

Method

Step 1

Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.
Step 2

For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes.
Step 3

Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.