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  • Vegan Moussaka

    A tasty and healthy version of moussaka with a scrumptious, savoury tofu topping that compliments the complex flavours of the dish and makes a great substitute for a white sauce. You can also use this mouthwatering topping for lasagne or pouring over steamed veg. This moussaka is a favourite for a dinner party to impress your friends but also works as a midweek dinner if you’re feeling a bit posh.

    The Veg

    • 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
    • freshly ground sea salt
    • 1 tbsp tamari
    • 1/2 cup red wine

    The Topping

    • 1/2 block of 400g tofu – lightly pressed
    • ½ cup soya milk
    • ¼ cup nutritional yeast
    • pinch ground nutmeg

    The Veg

    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 bit 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 coriander. Leave to simmer on a low heat with the lid off for 15 minutes as you want it to reduce.

    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 whiz it up. We are looking for a thick, mousse-like consistency.

    Putting it all together

    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.

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