•• Vegan Moussaka •• It’s Tuesday, which in my house means only one thing… My…

•• 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.