Rich Vegetable Moussaka
This comforting Greek classic offers a vegetarian makeover, creating a hearty and healthy dish suitable for vegans. Featuring layers of tender aubergines, vibrant peppers, and courgettes in a rich tomato sauce, topped with a creamy plant-based bechamel, it's perfect for a satisfying family meal.
Instructions
- 1
Heat sunflower oil (1 tbsp) in a large nonstick frying pan. Add the onion (1 medium) and fry over medium heat for 5 minutes until soft and coloring. Add the garlic (2 cloves) and cook for 1 minute more. Increase heat, add the courgette (2 medium) and peppers (2 red), and cook for 3 minutes, stirring constantly.
- 2
Pour vegetable stock (200 ml) (made with stock cube (1 vegan)) into the pan. Add the chopped tomatoes (400 g), tomato puree (1 tbsp), dried oregano (2 tsp), dried thyme (1 tsp), leaf (1 bay), and sea salt (1 tsp) and ground black pepper. Bring to a simmer and cook uncovered for 15 minutes, until vegetables soften and sauce thickens.
- 3
While the vegetables simmer, prepare the topping. Pour soy milk (600 ml) into a saucepan, add the onion (0.5 medium), leaf (1 bay) and fresh thyme (1 sprig). Bring to a fast simmer, then remove from heat to infuse for 30 minutes.
- 4
Preheat the grill. Slice the aubergine (3 small) into 1cm thick diagonals. Arrange slices on a baking tray, brush with some remaining [sunflower oil]. Grill for 5 minutes until lightly browned.
- 5
Flip the aubergine slices, brush with the remaining [sunflower oil], and grill for another 5 minutes. Remove and drain on kitchen paper. Repeat until all aubergine is cooked.
- 6
Preheat oven to 200°C (fan 180°C). Strain the infused [soy milk] into a jug, discarding solids. Stir ground nutmeg (0.25 tsp) into the plain flour (75 g). Melt vegan buttery spread (75 g) in a saucepan over a low heat, then stir in the flour. Cook for 1 minute, stirring constantly.
- 7
Gradually add the strained [soy milk] to the flour mixture, stirring continuously until absorbed. Bring the sauce to a simmer and cook for 2 minutes, stirring. Remove from heat and season with salt and pepper.
- 8
Pour the vegetable sauce into a 2 litre ovenproof dish. Arrange the aubergine slices over the sauce, overlapping as needed. Pour the white sauce over the aubergine, ensuring it's fully covered. Bake for 30-35 minutes until bubbling and golden.
Nutrition Facts
Per portion