•• Vegan Moussaka ••
It’s Tuesday, which in my house means only one thing… My son asking where we are ‘travelling’ to today! ✈️
I picked moussaka for because I love Greece and I’ve been fortunate enough to travel to a few islands – swipe to see me climbing the ungodly number of steps in Santorini >> (if you’ve been, you’ll know!)
This moussaka was absolutely delicious and there’s leftovers ⭐️⭐️
🍃 1 aubergine – sliced
🍃 2 potatoes – peeled and sliced
🍃 2 tbsp olive oil
🍃 2 garlic cloves – crushed
🍃 1/2 onion – chopped
🍃 1 carrot – diced
🍃 2/3 vine tomatoes – chopped
🍃 100g mushrooms – sliced
🍃 1 tsp Italian herbs
🍃 Meat free mince
🍃 500 g passata
🍃 1 tbsp tomato puree
🍃 1 tbsp ketchup
🍃 Salt & Pepper
Vegan White Sauce Ingredients:
🍃 200 g cashews soaked for 15 mins in boiling water
🍃 4 tbsp nutritional yeast
🍃 1 garlic clove crushed
🍃 pinch of salt
🍃 200 ml plant milk – I used oat
🍃 2 tbsp olive oil
🍃 1 tbsp water
🍃 violife_foods cheeze
•Preheat oven to fan 180
Slice the aubergine and potato and place on a baking tray coated in oil – cook for 15 minutes.
•Whilst that’s cooking, add some oil to a pan and add the onion, carrot and garlic – cook for 5/10 minutes.
•Add your chopped tomatoes and mushrooms and cook for another few minutes.
•Add to your pan your meat free mince. I used meatlessfarm mince. Fry for 10/15 minutes.
•Once that’s cooked, add your passata, tomato purée, ketchup, herbs and seasoning. Simmer for 15 minutes.
•Whilst that’s simmering, add all your white sauce ingredients to a blender – I used the ninjakitchenuk and blend until smooth.
Time to layer up.
•Start with your aubergine, then a layer of mince, another layer of aubergine, another layer of mince, your sliced potatoes go next then top it off with your white sauce. I then sprinkled violife_foods cheeze on top.
•Pop that in your oven for 30 minutes.