![Meatless Moussaka + cookbook giveaway [low FODMAP – vegan -gluten-free]](https://i2.wp.com/wrappedinnewspaper.com/wp-content/uploads/2018/03/Moussaka.jpg?fit=1500%2C1024)
I’m really excited to share this delicious moussaka recipe, from the lovely Sarah Philpott’s new cookbook, The Occasional Vegan – plus you have the opportunity to win a copy of the book for yourself in my first ever giveaway!
I’ve followed Sarah for awhile on Instagram, so I was really pleased when she announced she was writing a cookbook. It doesn’t disappoint, it’s filled with recipes that look delicious, are suitable for weeknights, more leisurely weekend meals, or special occasions. Now I’m no longer vegan, I feel the title of the book is apt for me! So, if you’d like a chance to win a copy of the book all you have to do is sign up to my newsletter (scroll to the bottom of this page and submit your email address) and you’ll be entered into the giveaway.
I’ve adapted Sarah’s Meatless Moussaka recipe from the book to share with you here, I had to leave out the garlic, onion, veg stock, and used cornflour instead of normal flour to make sure it sits within my low FODMAP requirements. It’s really tasty, and a dish I’ll definitely be adding to my weekend repertoire!
- 200g green lentils, rinsed and drained
- 1 large aubergine, sliced into thin rounds
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 400g tinned tomatoes
- 4 tbsp tomato purée
- 3 tbsp garlic oil
- 1 tsp ground cinnamon
- 4 tsp parsley, chopped finely
- 2-3 tsp mint, chopped finely
- 500ml plant-based milk
- 2 bay leaves
- 4 tbsp cornflour
- 1/4 tsp nutmeg, grated
- In a large pan, heat one tablespoon of oil and add the lentils, pepper, tomato, tomato purée, parsley and cinnamon, plus 300ml water.
- Season generously with salt and pepper.
- Reduce the heat, cover the pan with a lid and simmer for 30 minutes, stirring occasionally.
- While the lentil sauce is cooking, make your béchamel sauce.
- In a saucepan, heat the oil, remove from the heat and add the cornflour.
- Return to the heat, add a little of the milk until you have a smooth paste then gradually add the remaining milk, stirring constantly.
- Bring to the boil, and then simmer gently, add the bay leaves and nutmeg.
- Season with salt and pepper, and remove the bay leaves before serving.
- Preheat the oven to 200C. In a large bowl, mix the aubergine with two tablespoons of oil, making sure to coat each slice.
- Season with salt and pepper.
- Heat a large pan over a medium heat and fry the aubergine on both sides for 2-3 minutes, or until golden brown.
- Take an ovenproof dish and layer the lentil sauce at the base, then layer over the aubergine slices and chopped mint.
- Now pour over the béchamel sauce and spread evenly.
- Place on the top shelf of the oven and bake for 25 minutes.
Sign up to my newsletter to enter for a chance to win Sarah Phillpott’s cookbook!
Terms and conditions of the giveaway:
- Only open to UK residents
- Giveaway closes Saturday 7 April – 5pm (GMT)
- A winner will be chosen entirely at random and notified via the email entered
- Any current newsletter subscribers will be entered automatically
Welcome to Wrapped in Newspaper - a blog based around delicious recipes and mindful living. I'm Ronnie and the recipes I create here are centred around plants, you'll also find me posting about living mindfully to help us be our best selves for our health and the planet.
