Lentil and Mushroom Moussaka
- 55 min
- β β¬2.78
- 2 servings
- Easy
courgette, cooked brown lentils, and button mushrooms: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
- oven
Prepare
Heat the oven to 200Β°C
Heat the oven to 200Β°C. Thinly slice the potatoes and courgette; finely chop the onion, garlic, and mushrooms.
Cook
Heat half the rapeseed oil
Heat half the rapeseed oil. Part-cook the potatoes for 6 minutes, brown the courgette for 3 minutes, then set both aside.
Heat the remaining oil
Heat the remaining oil. Fry the onion and mushrooms for 5 minutes, then stir in the garlic, cooked lentils, and passata and simmer for 6 minutes.
Whisk the soy milk and cornstarch until smooth
Whisk the soy milk and cornstarch until smooth, heat while stirring until thick, then add the nutritional yeast. Layer the potatoes, courgette, lentil filling, and sauce; bake for 25 minutes.
Finish
Rest and slice the moussaka
Rest the moussaka for 5 minutes so the layers cut cleanly, then serve.
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