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
Vegetarian Moussaka & Apple Tzatziki
with toasted mixed nuts
Hands on Time: 40 - 60 minutes
Overall Time: 55 - 75 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vegetarian Moussaka & Apple Tzatziki?
The preparation time for Vegetarian Moussaka & Apple Tzatziki with toasted mixed nuts is between 40 and 60 minutes.
What is the total time required to make Vegetarian Moussaka & Apple Tzatziki with toasted mixed nuts?
The total time required to make Vegetarian Moussaka & Apple Tzatziki with toasted mixed nuts is between 55 and 75 minutes.
How many servings does Vegetarian Moussaka & Apple Tzatziki provide?
4 servings
What are the main ingredients in Vegetarian Moussaka & Apple Tzatziki?
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
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?
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
How many calories does Vegetarian Moussaka & Apple Tzatziki have?
900 calories
How much fat content does Vegetarian Moussaka & Apple Tzatziki have?
grams
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