Quick kitchen: Vegan Lentil Moussaka - WellBeing Magazine

Ingredients

• 1 eggplant, sliced
• 2–3 zucchini, sliced
• Celtic sea salt
• 3 tbsp cold-pressed extra-virgin olive oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 shallot, chopped
• 2 tbsp apple-cider vinegar
• 2 × 400g tins diced tomatoes
• 2 × 400g tins lentils, drained
• ½ cup vegetable stock
• 2 tsp oregano leaves
• ½ tsp ground cinnamon
• Sunflower Seed Cheese:
• 1 cup sunflower seeds, soaked in water
• 2 cloves garlic
• Juice ½ lemon
• 3 tbsp nutritional yeast flakes + extra, to garnish
• Pinch Celtic sea salt
• 120mL filtered water