Hi everyone, I have such a delicious and warming recipe for you today. This healthy vegan mousakka is full of goodness. Lentils and chickpeas add protein and fibre to the dish as well as other key nutrients such as: complex carbohydrates, folate, potassium and iron.
The nutritional yeast is one of my must have items. I get it from Holland & Barrett and it’s around £3 for a large tub (which lasts forever). It’s great for adding a cheesy flavour to dishes. These little flakes might not look very appetising, but trust me, they totally are. It’s also high in protein and fibre.
This recipe can be kept in the fridge for 3 days and frozen for any longer than that.
If you do make it, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
Ingredients (Serves 3-4)
75g green lentils (dry)
400g can chickpeas
1/2 onion, diced
160g sweet potato, thinly sliced
400g can plum tomatoes
1 aubergine, thinly sliced
2 garlic cloves, crushed
1 carrot, grated
1 tsp. oregano
125ml vegetable bouillon (vegatable stock)
35g goats cheese
1 tbsp nutritional yeast (optional)
1 tbsp. olive oil
Chopped parsley to garnish
- Preheat the oven to 180C.
- Place the sliced aubergine onto a lined baking tray, and cook in the oven for 15 minutes, then set aside.
- Add the olive oil to a frying pan and heat, then add in the onion and cook until softened over a medium heat. Add in the grated carrot, garlic and oregano and heat for a further 2-3 minutes.
- Add the lentils, chickpeas, plum tomatoes and vegetable bouillon into the frying pan, reduce the heat and leave to simmer for 15-20 minutes.
- Place the sliced sweet potato in a pan of boiling water and cook until slightly softened (around 5 minutes), then drain and pat down with kitchen towels, set aside.
- Place a layer of your lentil and chickpea mixture at the bottom of a baking dish, then add a layer of aubergine, keep repeating this step until all the mixture is used up (the final layer should be the chickpea and lentil mixture). Place the sweet potato slices on top and ad a sprinkle of nutritional yeast.
- Cook in the oven for around 25-30 minutes (until the sweet potato starts to turn crispy at the edges), then remove and add your goats cheese and some chopped parsley to garnish.
Love from Stacey xx