Vegan lentil moussaka

• Chop the onions and sauté in olive oil in a pan. Grate the carrots and add. Deglaze with the balsamic vinegar, then add the agave syrup. Add the lentils and half the water and cook. As soon as everything thickens, add the rest of the water and the strained tomatoes to the pan. Season with the herbs and spices and simmer on a low heat until the lentils are soft.
• In the meantime, cut the unpeeled eggplants lengthwise into ½ cm thick strips and brush with olive oil on both sides. Fry on both sides in the remaining oil in a non-stick frying pan until golden brown. Set aside.
• To make the sauce, bring the soy cream to the boil with the yeast flakes, garlic powder and lemon juice, sieve in the flour and whisk in. Stir well with a whisk so that no lumps form. Allow the sauce to thicken and season to taste with salt and pepper.
• Grease an ovenproof dish or the Omnia. Place the eggplants on the base like lasagne sheets as the first layer. Spread the lentils on top and layer the eggplants again, followed by the sauce. Repeat as often as you have enough sauce. Save enough sauce to pour over the moussaka to finish it off.
• Bake in a fan oven at 200 degrees for about 35 minutes. It takes the same amount of time in the Omnia at medium heat. After baking, leave to stand for 10 minutes until the liquid thickens. Serve warm, but no longer hot.

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