Name: Creamy Vegan Moussaka
Prep time: 49 min
Cook time: 115 min
Total time: 165 min
Yield: 8 servings
Cuisine: greek
Ingredients: 130 g fine organic soy mince; 2 tbsp olive oil; 1 null red onion (large, finely diced); 4 clove garlic cloves (finely diced); 1.5 tsp cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp ground cloves; 2 tin chopped tomatoes (quality); 1 tsp dried oregano; 1 null bay leaf; 1 pinch chilli flakes (optional); 120 ml red wine; 1 tsp salt (level, adjust to taste); 1 tsp date nectar (or sugar, adjust to taste); null null ground black pepper (to taste); 4 null potatoes (medium); 4 null aubergines (medium); 1 clove garlic clove (small, optional); null null olive oil (for brushing); null null dried greek herbs ((e.g., thyme)); null null salt (to season); null null pepper (to season); 300 g raw cashews (soaked overnight or in boiling water for 30 min); 1 clove large garlic clove; 1 tbsp white miso paste (heaped); 4 tbsp nutritional yeast; 0.5 tsp ground nutmeg (adjust to taste); 0.5 tsp salt (adjust to taste); null null pepper ((white pepper), adjust to taste); 1 tbsp tapioca starch (slightly heaped)

Instructions

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1

Boil a large pot of water. Cut the peeled potatoes (4) into 0.5 cm slices and boil for min (5). Drain and cool.
2

Pre-heat the oven to 225° C / 440° F and line a large baking tray with baking paper.
3

Top the aubergines (4) and cut into 1.5 cm slices lengthwise.
4

Place the [aubergine] slices on a parchment-lined baking tray and bake for min (25) until soft and lightly browned. This may require two batches (see notes regarding salting).
5

Bring a kettle of water to a boil. Place fine organic soy mince (130 g) in a medium bowl. Pour enough boiling water (about 2 cups / 480 ml) over the 'mince' to rehydrate it. Set aside.
6

In a pan, heat olive oil (2 tbsp). Add the finely diced onion (1 red) and fry until translucent and lightly browned. Add cloves (4 garlic) and fry for min (1). Stir in cinnamon (1.5 tsp), ground nutmeg (0.5 tsp), and ground cloves (0.25 tsp), coating the mixture. Gently fry for min (1) on low heat to prevent burning.
7

Add the chopped tomatoes (2 tins), 2 tins worth of water, leaf (1 bay), dried oregano (1 tsp), [pinch chilli flakes] (if using), and red wine (120 ml). Simmer covered until the tomatoes break down completely, stirring occasionally.
8

Once tomatoes are broken down and the sauce is uniform, add the rehydrated [fine organic soy mince] and simmer (lid off) until excess moisture evaporates and the sauce thickens. The sauce should be quite thick.
9

Season the ragu with salt (1 tsp), date nectar (1 tsp) (or sugar), and [ground black pepper] to taste. Set aside to cool.
10

Place the drained raw cashews (300 g) and 1.25 cups (300 ml) of water in an upright blender. Blend until super creamy and smooth. You may need to blend in two batches for best results.
11

Add garlic clove (1 large), tbsp white miso paste (1 heaped), nutritional yeast (4 tbsp), ground nutmeg (0.5 tsp), and salt (0.5 tsp) and [pepper]. Adjust seasoning to taste.
12

Keep the mixture in the blender until ready to top the moussaka. Just before assembling, add tbsp tapioca starch (1 heaped) into the blender and blend thoroughly.
13

Optional: Crush garlic clove (1 small) with coarse [salt] against a chopping board and immerse it in some [olive oil] to brush the potatoes.
14

Brush the bottom of the baking dish with a little [olive oil]. Arrange a layer of parboiled [potatoes] to cover the bottom. Brush the potatoes with oil (or garlic oil), sprinkle with a little [salt] and [pepper], and some [dried greek herbs] (e.g., oregano and thyme).
15

Add another layer of [potatoes], brush with oil, and season.
16

Place a layer of [aubergine] slices on top, season, and sprinkle with some [dried greek herbs].
17

Spoon the cooled [tomato sauce] on top of the [aubergine] layer (you may have some leftover sauce if you prefer a thinner ragu layer). Even out with a spatula.
18

Arrange another layer of [aubergine] slices neatly on top, then season.
19

Finally, spread the [bechamel] evenly on top.
20

Bake in a 160° C / 320° F fan oven (or 180° C / 355° F without a fan) for about min (40) until the top is golden. If browning too quickly, cover with kitchen foil. Allow the moussaka to set for an hour before cutting to prevent it from becoming messy. Store leftovers in the fridge.