- 2 large aubergines
- 4 courgettes
- 2 large potatoes
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 x 250g tins chopped tomatoes
- 1 tsp ground coriander
- White and black pepper
- Sea salt
- 1 tbsp tamari
- 1/2 cup red wine
- 1/2 block of 400g tofu – lightly-pressed
- 125ml or ½ cup soya milk
- 60g or ¼ cup nutritional yeast
- A pinch ground nutmeg
Roast the vegetables first in a pre-heated oven. Slice the aubergines, potatoes and courgettes lengthways with a thickness of about 1.5 cm, spray both sides with oil and roast at 180 deg. C for 30 minutes. You want them to colour a bit and go soft and floppy. Remove from oven and set aside.
While the veg is cooking, finely dice the onion and add to a pan with a slug of oil – cook slowly on a medium heat to sweat them. When the onions have softened, add the crushed garlic and cook for a couple of minutes more. Next, add the tins of chopped tomatoes, the wine, Tamari and a couple of pinches of both white and black pepper, sea salt and ground coriander. Leave to simmer on a low heat with the lid off for 15 minutes for the sauce to thicken.
While the sauce is simmering away, move on to the topping. Crumble the tofu into a blender along with the soya milk, nutritional yeast, tamari, nutmeg and a couple of pinches of white pepper and whizz it all together. Scrape down the sides if you need to pulse again until you arrive at a thick, mousse-like consistency.
Assembling the Moussaka
When the sauce has bubbled away and reduced, remove from the heat and get ready to assemble the moussaka. Spread a thin layer of sauce on the base of an oven proof dish and then alternate layers of potatoes, sauce, aubergines, sauce, courgettes, sauce, aubergines, sauce and then anything left over . Finally, pour the topping over the dish, it will form a thick layer of it’s own. Bake for 30 minutes at 200C and then leave to cool for 15 minutes before serving.