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Moussaka 05

A greek recipe for Moussaka 05, made with Red Wine Vinegar, Tomato Puree, and Nutritional Yeast Flakes. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 5 tbsp
• 2 tbsp

Method (preview)

1. 1

   Peel and finely chop the onion and carrot.

2. 2

   Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened.

3. 3

   Add the tofu to the pan with the vinegar and stir for another 5 minutes.

4. 4

   Add the drained lentils and the tomato puree, and about

5. 5

   250ml (8fl oz) water. Stir well, lower heat and simmer uncovered for at least 20 minutes, adding more water if necessary.. Season to taste.

6. 6

   To assemble, use a square baking dish, about 20cm x 20cm.

7. 7

   Put half the tomato sauce in the bottom and cover with half the aubergine slices.

8. 8

   Repeat these 2 layers and finally pour the creamy topping over.

9. 9

   Bake at Gas 6 (200 C, 400 F) for about 1 hour until topping is set and aubergines are soft.