A Vegan version of the classic Greek dish...
I've made this loads of times without taking note of what I did, and never really doing the same thing twice. When writing down the recipe for the blog,, I really wanted it to be as authentic as possible. I toyed with the idea of using lentils for the sauce element, but in the end I decided on a meat free mince. I just thought it would give the right look and texture in the mouth. I've gone with Funky Fields mince for this one as its an incredibly realistic product and easily available these days. I've kept the ingredient list as simple as possible, but all the essential flavours are in there. I prefer my Moussaka to be saucy, but if you prefer yours firmer, omit the passata in the meat sauce. The Moussaka will feed 6 people.
1 onion finely chopped
1 garlic clove grated
400g Vegan mince (I used Funky Fields)
2 medium aubergines sliced into 1cm thick rounds
2 medium potatoes
2 400g tins of chopped tomatoes
1 cup passata
2 bay leaves (fresh if possible)
1 small stick of cinnamon
1 and 1/2 tsp dried oregano
2 beef stock cubes (Vegan)
Chopped fresh parsley
2 cups unsweetened plant milk (I use soy)
4 tbs plain flour
4 tbs Vegan butter
100g grated Vegan cheese
2 tbs nutritional yeast
Salt and pepper
1. In a large pan, add a glug of olive oil and then the onion, garlic, cinnamon stick and bay leaves and cook over a medium heat until the onions are softened.
2. Add the tomatoes, passata, dried oregano and crumble in the beef stock cubes. Combine well and allow to cook slowly over a low heat for about 45 minutes, giving it a stir every now and then, while we deal with the other elements. Preheat your oven to 170C.
3. Either fry or griddle the aubergine slices using a little olive oil, until nicely tender and coloured. Set aside.
4. Prick the potatoes and microwave until just tender. Set aside to cool. Once cool, slice into rounds leaving the skin intact. Set aside.
5. Add the milk, flour and butter to a pan and over a medium low heat, whisk together until it thickens and turns into a rich creamy sauce. Add your cheese and nutritional yeast and stir together until the cheese melts. Season well with salt and pepper.
6. Once you're happy with your meat sauce, its time to assemble. Remove the cinnamon stick and bay leaves and stir through the parsley. Take your baking dish and add a layer of the aubergine in the base. Top with half of your sauce, spreading it evenly. Next add a layer of potato and cover with the remaining meat sauce. Finish with a final layer of aubergine then pour over your béchamel sauce to cover the aubergine. Add a grating of fresh nutmeg and then place into the oven and bake until the top is golden and bubbling.
Serve with a green salad and fresh tomatoes. Crusty bread to mop up the delicious sauce would be a good addition too.
I'm a married, mother of one, living in Melbourne. I've been Vegan since May 2015.