Winter Vegan Moussaka Recipe - Great British Chefs

Ingredients

• 1 aubergine
• 1 tbsp of olive oil
• salt
• 2 tbsp of Panko breadcrumbs
• 1 tbsp of chopped parsley
• 1 lemon, zested
• 150g of puy lentils
• 500ml of vegetable stock, hot
• 1 tbsp of vegetable oil
• 1 onion, diced
• 2 garlic cloves, sliced
• 1 carrot, peeled and diced into 1cm cubes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cinnamon stick
• 1/4 tsp ground nutmeg
• 1 tbsp of dried oregano
• 2 tbsp of tomato purée
• 1 tbsp of harissa
• 2 400g tins of chopped tomatoes
• 100g of cashew nuts
• 250ml of almond milk
• 3 bay leaves
• 1 pinch of nutmeg, freshly grated
• 2 cloves
• 1/2 tsp Dijon mustard
• 1 dash of white wine vinegar