What are the main ingredients in Vegetarian Moussaka & Apple Tzatziki?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Vegetarian Moussaka & Apple Tzatziki?

Calories: 900, Carbs: 148 grams, Fat: grams, Protein: 44.5 grams, Sugar: 33.5 grams, Salt: 1104 grams

How do I prepare Vegetarian Moussaka & Apple Tzatziki?

GREEK FEAST!: Plate up a hearty portion of the moussaka. Sprinkle over the toasted almonds and dollop with the fresh apple tzatziki. Opa, Chef! APPLE TZATZIKI: In a bowl, combine the yoghurt with the diced cucumber, the grated apple, a drizzle of olive oil and seasoning. Set aside. MMMOUSSAKA: When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with seasoning. Turn the oven to grill or the highest setting and grill until golden, 10-12 minutes. BEST BÉCHAMEL: Place a small pot over medium heat with 60ml of oil or butter (optional). When hot, vigorously whisk in the flour mix to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk (optional). Season and remove from the heat. TOMATO HEAVEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 300ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick. TOASTY ALMONDS: Roughly chop the mixed nuts. Place the nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST SPUDS: Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

What should be prepared from my kitchen to make Vegetarian Moussaka & Apple Tzatziki?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Vegetarian Moussaka & Apple Tzatziki

We’re bringing the gorgeous shores of Greece right to your kitchen with this magic Mediterranean moussaka. Make sure to dig your fork in deep to get all the tasty layers in one bite: from the thin, golden potato rounds, the rich tomato passata, lentil & vegetable stock sauce, the creamy bechamel, and apple & cucumber tzatziki.

Vegetarian Moussaka & Apple Tzatziki

with toasted mixed nuts

Hands on Time: 40 - 60 minutes

Overall Time: 55 - 75 minutes

Download the Recipe for 2

Ingredients:

Almond Milk
Apple
Apples
Cucumber
Flour Mixture
Garlic Clove
Garlic Cloves
Greek Yoghurt
Mixed Nuts
NOMU Moroccan Rub
Potato
Tinned Lentils
Tomato Passata
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Photo of Vegetarian Moussaka & Apple Tzatziki

Serves 1

ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY ALMONDS
Roughly chop the mixed nuts. Place the nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 150ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick.
BEST BÉCHAMEL
Place a small pot over medium heat with 30ml of oil or butter (optional). When hot, vigorously whisk in the flour mix to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk (optional). Season and remove from the heat.
MMMOUSSAKA
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with seasoning. Turn the oven to grill or the highest setting and grill until golden, 10-12 minutes.
APPLE TZATZIKI
In a bowl, combine the yoghurt with the diced cucumber, the grated apple, a drizzle of olive oil and seasoning. Set aside.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Sprinkle over the toasted almonds and dollop with the fresh apple tzatziki. Opa, Chef!

Potato - 200g
Mixed Nuts - 20g
NOMU Moroccan Rub - 10ml
Garlic Clove - 1
Vegetable Stock - 5ml
Tomato Passata - 100ml
Tinned Lentils - 120g
Flour Mixture - 50ml
Almond Milk - 125ml
Greek Yoghurt - 50ml
Cucumber - 50g
Apple - 1

Download the Recipe

Serves 2

ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY ALMONDS
Roughly chop the mixed nuts. Place the nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 300ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick.
BEST BÉCHAMEL
Place a small pot over medium heat with 60ml of oil or butter (optional). When hot, vigorously whisk in the flour mix to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk (optional). Season and remove from the heat.
MMMOUSSAKA
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with seasoning. Turn the oven to grill or the highest setting and grill until golden, 10-12 minutes.
APPLE TZATZIKI
In a bowl, combine the yoghurt with the diced cucumber, the grated apple, a drizzle of olive oil and seasoning. Set aside.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Sprinkle over the toasted almonds and dollop with the fresh apple tzatziki. Opa, Chef!

Potato - 400g
Mixed Nuts - 40g
NOMU Moroccan Rub - 20ml
Garlic Clove - 1
Vegetable Stock - 10ml
Tomato Passata - 200ml
Tinned Lentils - 240g
Flour Mixture - 100ml
Almond Milk - 250ml
Greek Yoghurt - 100ml
Cucumber - 100g
Apple - 1

Download the Recipe

Serves 3

ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY ALMONDS
Roughly chop the mixed nuts. Place the nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 450ml of water. Simmer until slightly reduced and thickened, 15-20 minutes. Loosen with a splash of water if it’s too thick.
BEST BÉCHAMEL
Place a small pot over medium heat with 90ml of oil or butter (optional). When hot, vigorously whisk in the flour mix to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk (optional). Season and remove from the heat.
MMMOUSSAKA
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with seasoning. Turn the oven to grill or the highest setting and grill until golden, 10-12 minutes.
APPLE TZATZIKI
In a bowl, combine the yoghurt with the diced cucumber, the grated apple, a drizzle of olive oil and seasoning. Set aside.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Sprinkle over the toasted almonds and dollop with the fresh apple tzatziki. Opa, Chef!

Potato - 600g
Mixed Nuts - 60g
NOMU Moroccan Rub - 30ml
Garlic Cloves - 2
Vegetable Stock - 15ml
Tomato Passata - 300ml
Tinned Lentils - 360g
Flour Mixture - 150ml
Almond Milk - 375ml
Greek Yoghurt - 150ml
Cucumber - 150g
Apples - 2

Download the Recipe

Serves 4

ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY ALMONDS
Roughly chop the mixed nuts. Place the nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 600ml of water. Simmer until slightly reduced and thickened, 15-20 minutes. Loosen with a splash of water if it’s too thick.
BEST BÉCHAMEL
Place a small pot over medium heat with 120ml of oil or butter (optional). When hot, vigorously whisk in the flour mix to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk (optional). Season and remove from the heat.
MMMOUSSAKA
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with seasoning. Turn the oven to grill or the highest setting and grill until golden, 10-12 minutes.
APPLE TZATZIKI
In a bowl, combine the yoghurt with the diced cucumber, the grated apple, a drizzle of olive oil and seasoning. Set aside.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Sprinkle over the toasted almonds and dollop with the fresh apple tzatziki. Opa, Chef!