Vegan Moussaka GF

I am currently in Crete and so it seems like the time to add my long promised vegan moussaka recipe. As ever I am saying it will be perfect if you follow this, so use your instinct, add more or less of something you like or hate.

You can use lentils or vegan mince depending on which works better for you and your lower half!

  • 1 small eggplant cut into roughly 1cm/½in slices
  • 1 large Courgette in slices
  • small potatoes a few, pre-roasted
  • Onion, finely chopped
  • mushrooms, roughly chopped
  • Garlic cloves, crushed
  • Red/green lentils
  • Tomatoes (can or fresh)
  • Mint
  • Cinnamon
  • vegan stock cube
  • salt and pepper
  • nutmeg

For the white sauce

  • 40g/1½oz plain flour
  • 400ml/14fl oz unsweetened almond milk
  • 2 tbsp nutritional yeast flakes
  • 1 bay leaf (optional)
  • ¼ tsp ground nutmeg
  • 75g/2⅔oz vegan cheese for melting such as ‘mozzarella-style’, grated

Either preboil red or green lentils, till al’dente. then we will add to the tomatoes and veg later.

Pre roast whole small sized potatoes till slightly softening, then crush them slightly with the end of the masher, this lets the flavers in to the spuds.

Roast the Potatoes and Eggplants together. Brush them with Olive oil and salt and pepper.

Stir in the lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly.

While the vegetables are simmering, make the white sauce.

Use vegan butter, cornstarch, and vegan milk of your choice. Aim for a thick white sauce, if you like you can add some paprika and mustard powder to taste. Or you can add nutritional yeast flakes for a cheesey flavour and nugmegif you like.

Arrange the potatoes over the base of a well-oiled baking dish, then layer the eggplant with white and red sauces til your almost to the top of the dish. Top with the white sauce and vegan cheese tomato slices or olives.

Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.

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