INGREDIENTS
The Vegetables
- 2 large aubergines
- 4 courgettes
- 2 large potatoes
The Sauce
- 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
The Topping
- 1/2 block of 400g tofu – lightly-pressed
- 125ml or ½ cup soya milk
- 60g or ¼ cup nutritional yeast
- A pinch ground nutmeg
METHOD
The Vegetables
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.
The Sauce
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.
The Topping
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.
