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‘HEALTHY VEGAN’ MEALS DAY 2: SWEET POTATO MOUSSAKA changing this classic to mak…

‘HEALTHY VEGAN’ MEALS DAY 2: SWEET POTATO MOUSSAKA 🍠🍠 changing this classic to make it 3 of your 5 a day, packed with allll protein, carbs and fats for a really balanced and nutritious meal 💪🏼 I used sweet potato as the main contender of this dish because it has SO many benefits:
🍠 packed full of fibre & antioxidants
🍠 promotes gut health
🍠 rich in vitamins A, C, B6, potassium
🍠 great source of manganese (& magnesium which is vital in a vegan diet!) which is good for bone development and vitamin absorption ✌🏼

🍆 sweet potato moussaka 🍆 serves 4-6 (she’s a slow cooker so make in advance)
2-3 sweet potatoes • 3 aubergines • 2 red peppers, chopped • 1 tin of cannelloni beans • 300g vegan mince or cooked lentils • 3 garlic cloves • 800g passata • 2tbsp balsamic vinegar • 1tbsp dried oregano •

For the tofu ricotta: 350g silken tofu • 1/2 tsp nutmeg • 1 garlic clove • 100ml almond milk • salt and pepper •

– Cut off stalks of the aubergine and cut into 1cm slices, place in the microwave on full for 5 mins (I did in two batches), then set aside
– Peel and slice the sweet potato into 3mm strips
– Add the chopped garlic to a pan with a splash of oil, fry for 1 min then add in the mince and cook for 2 more minutes
– Now mix in the passata, vinegar and oregano
– Make the ricotta by just blending all the ingredients together
– Now to assemble: start with a layer of sweet potato to cover the base, then 1/3 of the tofu ricotta, half the aubergine red pepper and canellini beans and then the 1/3 of the ragu, repeat again
– Now add the final layer of sweet potato followed by the final 1/3 of ‘ricotta’ and then the ragu
– Cover the dish with foil and bake in the oven at 180 for 1hr 50mins
– Sprinkle some vegan cheese on top (I used smoked @applewood_cheese) and then bake for a further 10 mins uncovered
– Slice n serve !!!

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