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This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato. See method
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Tip: To make this recipe gluten-free, simply swap the wholemeal flour for gluten-free plain flour.
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