- High in protein
- High in dietary fibre
- Vegetarian
- Vegan
- No added sugar
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
This vegan moussaka is loaded with eggplant, and is sure to be a dish to impress.
- Serves6
- Cook time3 hour 25 minutes
- Prep time15 minutes
Ingredients
- 3 large eggplants, each cut lengthways into 4 slices
- 2 tbs ground cumin
- 1/2 cup (125ml) olive oil
- 400g can diced tomatoes
- Coles 400g Tomato Puree
- 300g pkt vegan cheese sauce
- 150g tub vegan cream cheese, at room temperature
- 400g can lentils, rinsed, drained
- 200g pkt shredded vegan pizza cheese
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Sprinkle eggplant with cumin. Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add one-third of the eggplant. Cook for 2 mins each side or until browned. Transfer to a plate. Repeat with remaining oil and eggplant in 2 more batches. Season.Step 2
Combine tomato and passata in a jug. Whisk the cheese sauce and cream cheese in a bowl. Pour 3/4 cup (185ml) of the tomato mixture over the base of a slow cooker. Top with one-third of the eggplant and half the lentils. Top with half the remaining tomato mixture. Top with half the pizza cheese. Continue layering with remaining tomato mixture, eggplant, lentils and pizza cheese, finishing with lentils. Spread the cheese sauce mixture over eggplant mixture. Cover and cook for 3 hours on high.Step 3
Preheat oven to 180°C. Carefully transfer bowl of the slow cooker to the oven. Bake for 10 mins or until golden.
Nutrition Information (Per Serve): Energy: 1996kJ/478 Cals (23%), Protein: 12g (24%), Fat: 37g (53%), Sat fat: 7g (29%), Carb: 27g (9%), Sugar: 12g (13%). Fibre: 9g (30%), Sodium: 606mg (30%)
Recipe tip
Serve with chopped flat-leaf parsley and lemon zest
Vegan eggplant moussaka
- Serves6
- Cook time3 hour 25 minutes
- Prep time15 minutes
Ingredients
- 3 large eggplants, each cut lengthways into 4 slices
- 2 tbs ground cumin
- 1/2 cup (125ml) olive oil
- 400g can diced tomatoes
- Coles 400g Tomato Puree
- 300g pkt vegan cheese sauce
- 150g tub vegan cream cheese, at room temperature
- 400g can lentils, rinsed, drained
- 200g pkt shredded vegan pizza cheese
Description
This vegan moussaka is loaded with eggplant, and is sure to be a dish to impress.
Method
Step 1
Sprinkle eggplant with cumin. Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add one-third of the eggplant. Cook for 2 mins each side or until browned. Transfer to a plate. Repeat with remaining oil and eggplant in 2 more batches. Season.Step 2
Combine tomato and passata in a jug. Whisk the cheese sauce and cream cheese in a bowl. Pour 3/4 cup (185ml) of the tomato mixture over the base of a slow cooker. Top with one-third of the eggplant and half the lentils. Top with half the remaining tomato mixture. Top with half the pizza cheese. Continue layering with remaining tomato mixture, eggplant, lentils and pizza cheese, finishing with lentils. Spread the cheese sauce mixture over eggplant mixture. Cover and cook for 3 hours on high.Step 3
Preheat oven to 180°C. Carefully transfer bowl of the slow cooker to the oven. Bake for 10 mins or until golden.
Nutrition Information (Per Serve): Energy: 1996kJ/478 Cals (23%), Protein: 12g (24%), Fat: 37g (53%), Sat fat: 7g (29%), Carb: 27g (9%), Sugar: 12g (13%). Fibre: 9g (30%), Sodium: 606mg (30%)