Meat-Free Moussaka

Serves: ~6

Ingredients:

• 1 medium sweet potato, peeled & sliced into 1cm circles

• 1 eggplant, sliced into .5cm circles

• 1 zucchini, sliced into .5cm strips

• 1 Tbs olive oil

• 2 tsp mixed dried herbs

• 2 tsp paprika

• Pepper

Lentil filling:

• 1 Tbs olive oil

• 1 onion, peeled & diced

• 3 garlic cloves, peeled & diced

• 1 carrot, diced

• 1 C TVP - textured vegetable protein (rehydrate using packet instructions)

• 1 can lentils, drained & rinsed

• 1 tsp stock powder

• 1 jar (700ml) passata

• 120g baby spinach

• 2 tsp mixed dried herbs

• 2 tsp paprika

• Pepper

• 1/3 C cheese, grated

Ricotta layer:

• 1 tub (375g) ricotta

• 1/2 C natural yoghurt

• 1/2 tsp nutmeg

Methods:

1. Boil water for your sweet potato, preheat oven to 180°C and line a baking tray.

2. Boil sweet potato until slightly soft (~5-10mins).

3. Place eggplant and zucchini on a lined baking tray. Drizzle with oil and season with herbs and spices. Roast until soft (~30 mins), turning half-way.

4. While veggies are roasting, cook your lentil filling. In a preheated pan, add oil and sauté onion, garlic and carrot. Stir through hydrated TVP, lentils and season with stock powder, herbs and spices.

5. Add passata and baby spinach. Simmer for 10 mins.

6. In a medium bowl, combine ricotta layer ingredients.

7. Once veggies are roasted and lentil filling is cooked, assemble moussaka in a large oven proof dish.

   • Little amount of lentil filling on bottom

   • Sweet potato

   • Ricotta

   • Roasted veggies

   • Lentil filling

   • Repeat - or however, you like to layer your moussaka

   • Finish with grated cheese and a sprinkle of paprika on top

8. Cover with foil/lid and bake moussaka for ~20 mins. Remove foil/lid and bake for an extra 10 mins or until cheese is slightly browned.

9. Serve with a side salad or alone.

Tip:

• Let cool slightly before cutting and serving.