15-Minute Vegan Moussaka Bowls
"I love the sweet, charred flavours of moussaka, but rarely have the time for the oven-baked version to be ready. These bowls contain all the flavours and textures of a slow-cooked moussaka, without the wait."~ Katy Beskow
Recipe excerpted with permission from 15-Minute Vegan Comfort Food by Katy Beskow, published by Quadrille September 2018.
Total Steps
6
Ingredients
16
Tools Needed
1
Ingredients
- 1 tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons smoked paprika
- 1/2 teaspoons dried oregano
- 400 grams chopped tomatoes (14oz can)
- 400 grams green lentils, drained and rinsed (14oz can)
- 1 teaspoons yeast extract
- 2 aubergines (eggplants), sliced into 1cm (1/2 inch) rounds
- 2 teaspoons olive oil
- 4 large tomatoes, halved
- 8 tablespoons unsweetened soy yoghurt
- Pinch freshly grated nutmeg
- Pinch flaked sea salt
- Handful fresh flat-leaf parsley, roughly torn
Instructions
Step 1
Start by making the lentil mince. Heat the olive oil in a large saucepan over a medium–high heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly.
Step 2
Pour in the chopped tomatoes, lentils and yeast extract, and simmer for 10 minutes.
Step 3
In the meantime, prepare the aubergines. Heat a griddle pan until hot.
Step 4
Brush the aubergine slices with the olive oil and place them on the hot pan, cooking them for 2–3 minutes on each side until softened and grill marks appear. Grill the tomatoes for 1 minute, cut-side down.
Step 5
Spoon the lentil mince into bowls along with the aubergine slices and griddled tomato halves. Spoon over the soy yoghurt and sprinkle with the grated nutmeg.
Step 6
Season to taste with sea salt and scatter.