Peter Andre’s one-pan veggie moussaka that's on the table in under 40 mins - recipe
19.11.2023 - 08:07
January may be the traditional time for people to give plant-based recipes a go as part of Veganuary, but there’s no reason why you can’t try meat-free today. And with cold, gloomy weather here to stay, we’re opting for comforting dishes, including this one-pan plant-based moussaka created by flexitarian Peter Andre. Coming in at just £1.41 per serving, the recipe, which uses Beyond Meat mince, is not only cost-effective, but it can be cooked up in less than 40 minutes.
What’s more, the dish can be batch cooked to save you even more time later down the line. All you have to do is double the ingredients, freeze, defrost thoroughly and reheat to piping hot before serving… One-pan moussaka Serves 4 Cost per serving: £1.41 Ingredients 2 tbsp vegetable oil 1 onion, diced 1 aubergine, diced 1 garlic clove, chopped 200g Beyond Mince 1 tbsp tomato purée 1 x 400g can chopped tomatoes 1 x 400g can green lentils in water 1 tsp cinnamon Salt and pepper 115g vegan Greek White block cheese alternative, cubed Mint, to serve (optional) Method Heat the oil in a large shallow pan. Gently fry the onion for about 5 minutes, until softened.
Add the aubergine and fry for another 5 minutes. Add the garlic and continue to cook for another 2 minutes. Add the mince, fry for 2-3 minutes then add the tomato purée, tinned tomatoes, canned lentils and cinnamon and season.
Simmer for about 20 minutes then remove from the hob. Scatter with the plant-based Greek White block, and take to the table. If you're looking for another comforting plant-based dish to try, this creamy keema curry is well worth a go...
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