Vegan Moussaka
- Marisa's Vegan Recipes
- Aug 1, 2019
- 3 min read
This Vegan Moussaka travels well. My dad, daughter and myself went to visit my grandmother for the day and then back to my parents house where we all enjoyed this dish for dinner. The moussaka held its shape well and still tasted amazing!
This dish is a great one for a cold winter's evening, I’m sure I must not be the only one that loves dishes like this when it is chilly outside, to warm me up and make me feel cosy.
It’s also a great dish to eat cold with some salad and a lovely sunny day. You can enjoy it in the garden or even take it to the beach in a lunchbox!
If you want a smoother texture with the lentils you can blend the lentils before putting them in the mix. I personally prefer it that way.
If you really like aubergines you can add some more on the top or you could add some into the lentil mix as well.
If you want to sneak some veg in to trick your children into eating even healthier, you can mix in some peas, sweet corn, cooked carrots. Really any veg you like would go well in the lentil mix, just adjust the recipe slightly if needed.
Why not try some sweet potatoes? That will make the meal super healthy!
I've made this recipe super easy to follow.
I hope you enjoy it as much as we did!
Ingredients
Base;
1kg Potatoes Peeled
3 Aubergine
Salt and Pepper to taste
Olive Oil to brush
Mix;
3 Cups Cooked Lentils You can blend these before putting them in the dish for a smoother texture.
Cups Tomato Purée
1 Cup Tomatoes - Chopped
1 tbsp Olive Oil
1 Large Onion - Chopped
2 Cloves Garlic - Minced
1 tsp Brown Sugar
1 tsp Smoked Paprika
1 tsp Oregano
1-2 tsp Dried Thyme
½ tsp Cinnamon
Salt and Pepper to taste
Sauce;
2 tbsp Butter I use Pure but you can use any brand
2 Cups Milk I use Oat milk but you can use whichever your favourite is
3 ½ tbsp Cornflour
2 tbsp Nutritional Yeast
Salt and pepper to taste
Vegan Cheese to sprinkle over the top (Optional) We use VioLife. I think this is the best brand of cheese.
My husband says it tastes the closest to real cheese but due to allergies I wouldn't know that.
Method
Base;
* Preheat the oven 200C
* Prepare 2 Large baking trays with baking parchment.
* Slice the potatoes into 1cm slices.
* Spread the slices over the trays.
* Brush the potatoes with oil.
* Salt and Pepper if wanted.
* Cook for 20 minutes or until started to brown.
* Cut the aubergines into 4, lengthways and set aside.
Mix;
* In a large pan heat 1 tbsp oil, on a medium heat.
* Cook the onions and garlic for 4-5 minutes.
* Add the tomato puree, chopped tomatoes, spices, salt and pepper.
* Mix in the cooked lentils and simmer for 5 minutes.
Sauce;
* Heat the milk in a saucepan, on a low heat.
* Add the cornflour, yeast, salt and pepper. Whisk until smooth.
* Melt in the butter.
* Simmer on a low heat until the mix thickens. Stir to stop it burning.
Assembling;
* Prepare a 13x9 inch dish
* Place half the potatoes on the bottom of the dish.
* Place half the aubergines on top.
* Transfer the mix into the dish.
* Place the last of the potatoes and aubergine on the to.
* Pour the sauce over the whole lot, equally.
* Grate some vegan cheese on top if wanted.
* Cook for 30 minutes
Serve
Enjoy!
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