Instead of using dairy in my mousakka topping, I’ve created it with sunflower seeds, which will satisfy those creamy winter cravings without the use of mucous-forming dairy products.
The sunflower seeds give you an additional healthy dose of vitamin E, copper and B Vitamins, like thiamine, phosphorus and selenium.... Read more.
Preheat oven to 200C.
Sprinkle eggplant and zucchini slices with Celtic Sea Salt let sit in a colander to drain for roughly 30 minutes, then rinse off the salt.
Brush eggplant and zucchini with olive oil and place in 200C oven for 20 mins until browned.
Moving on to the sauce, sauté garlic and onions in a pan on your stove top until browned.
Add apple cider vinegar, tomatoes, lentils, stock, oregano and cinnamon and cover and simmer on medium to low heat for about 15 minutes.
To make the sunflower nut cheese, place pre-soaked seeds in a food processor and mix until a smooth paste. Then place into refrigerator to chill and firm. (Tip: For a creamier cheese add filtered water.)
In a casserole dish place a layer of the cooked eggplant and zucchini, and cover layer with sauce. Repeat until casserole dish is full, or you have used all your vegetables and sauce. Ensure the top layer is vegetables.
For the final layer, cover the vegetables in the sunflower nut cheese.
Sprinkle nutritional yeast flakes on top. (Optional)
Bake in oven at 220C for about 15-20 minutes or until the top is crispy.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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