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Vegan Moussaka

15 Minute Vegan Moussaka. Perfect for summer, enjoy!

Serves: 4 Time: 15 minutes



  • 2 Aubergines, sliced into 1cm rounds

  • 2 Teaspoons Olive Oil

  • 4 Large Tomatoes, halved

  • Handful Flat-Leaf Parsley, torn roughly

Vegan Mince

  • 1 Tablespoon Olive Oil

  • 1 Onion, finely chopped

  • 1 Garlic Clove, minced

  • 1⁄2 Teaspoon Ground Cinnamon

  • 1⁄2 Smoked Paprika

  • 1⁄2 Teaspoon Dried Oregano

  • 400g Can Chopped Tomatoes

  • 400g Can Green Lentils, drained and rinsed


  1. Heat a large non-stick pan until nice and hot. Lightly brush the aubergine slices with olive oil and fry for 5 minutes on each side until they are nice and soft and have a charred colour.

  2. Next add the tomatoes for 4 minutes, cut-side down.

  3. For the vegan mince, heat the oil in a large pan over medium heat and sauté the onion for 3 mins until translucent. Add all the dried herbs and spices, and cook until fragrant, about 1 minute.

  4. Next add the chopped tomatoes, lentils and 50ml of water, allow to simmer for 10 minutes.

  5. Divide between bowls, top with the aubergine and tomato halves. Then sprinkle the torn parsley over the top!


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Rosie ❤️


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