Vegan moussaka

Fáze 1 /8

This recipe requires the Extra Crisp lid. Prepare the ingredients.

• 300g Dried green lentils
• 800g Herb tomato coulis, flavoured
• 30cl Water
• 2čl Italian spices
• 300g Aubergines, cut into 2-cm strips, grilled
• 3pl. Olive oil
• 90g Margarine
• 90g Flour
• 90cl Soy milk
• 20g Grated plant-based cheese
• Salt, pepper

Fáze 2 /8

Place the lentils, tomato coulis, water and Italian spices in the pan.

• 300g Dried green lentils
• 800g Herb tomato coulis, flavoured
• 30cl Water
• 2čl Italian spices

Fáze 3 /8

Pressure cooking.

Fáze 4 /8

Transfer the bowl to a container and set aside.

Fáze 5 /8

Add the margarine and flour to the pan.

• 90g Margarine
• 90g Flour

Fáze 6 /8

Fry for about 5 mins until the mixture is golden. Add the soy milk. Whisk for 4 minutes. Set aside.

• 90cl Soy milk

Fáze 7 /8

Place half the aubergines and lentils in the pan. Repeat the step. Cover with béchamel sauce and cheese.

• 20g Grated plant-based cheese

Fáze 8 /8

Switch off the Cookeo and place the Extra Crisp lid on. Set to program N°2 for 30 minutes.

• Extra Crisp