A delicious warming dish that is perfect for making in advance. It also freezes well, making great option for a standby dinner.
PREPARATION TIME: 15 MINS
COOKING TIME: 1 HOUR
For the layers
1 medium aubergine
1 medium courgette
olive oil, for brushing
300 g sweet potato, peeled and thinly sliced
For the tomato and lentil sauce
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
2 tbsp tomato puree
75 g red split lentils
250 ml vegetable stock
1 x 400 g tin chopped tomatoes
1 tsp dried oregano
1/4 tsp ground cinnamon
sea salt and black pepper
For the topping
60 g cashew nuts
1 tbsp chickpea flour
juice of 1 lemon
1 tsp xylitol or stevia or normal sugar
350 g soft silken tofu
1/2 tsp garlic salt
1/4 tsp cayenne pepper
2 tbsp nutritional yeast flakes
First, tip the lentils into a bowl and cover with 600ml water; leave to soak for 1 hour.
Preheat the oven to 200°C, fan 180°C, gas 6. Lay the aubergine slices on a grill rack in a baking tin and brush them lightly with the oil. Sprinkle lightly with sea salt and roast in the oven until soft and lightly browned, about 10 minutes. Alternatively, brush the slices lightly with oil and cook in a preheated griddle pan for 2-3 minutes on each side until tender and griddle marks appear.
Meanwhile, put the thinly sliced sweet potatoes in a bowl of cold water until ready for use.
For the lentil and tomato sauce, heat the oil in a saucepan. Add the onion, garlic, cinnamon and oregano, salt and pepper and fry gently until fragrant, stirring occasionally. Add the tomato purée, vegetable stock, tins of tomatoes and keep stirring until well mixed. Now add the lentils, the water they have been soaking in and the tomatoes. Bring to the boil, reduce the heat to medium-low, cover and simmer for 30-40 minutes, until the lentils are soft and the sauce is 'dry'; add the salt to season.
Make the topping. Put cashew nuts into blender and blend it until it is smooth. Add rest of the ingredients and mix it until smooth.
Reduce the oven heat to 180°C, fan 160°C, gas 4. Arrange a third of the aubergine slices in the base of a fairly large baking dish – about 2.5 litre capacity. Top with half of the sweet potato slices and half of the lentil and tomato sauce. Repeat. Finish with the remaining aubergine slices and then pour the topping sauce over.
Bake the moussaka for 45 minutes to 1 hour. Test to see if the sweet potatoes are tender by inserting a sharp knife down through the centre. Remove from the oven and leave to cool for 15 minutes. Drizzle some olive oil over before serving.