Name: Vegan Moussaka
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Cuisine: greek
Ingredients: 2 null aubergine; 2 tbsp olive oil; null null salt; null null black pepper; 1 null onion; 1 null courgette; 1 null carrot; 2 tbsp olive oil; 2 cloves garlic (or garlic purée / ready-chopped garlic); 0.5 tsp cinnamon; 1 tsp dried oregano; 2 tbsp tomato puree; 1 tin lentils (or 250g cooked lentils from a pouch); 150 ml red wine (check it is vegan); 150 ml water; 1 tsp vegetable stock powder (check it is vegan); null null salt; null null black pepper; 2 null large potatoes; 40 g dairy-free block margarine; 60 g plain flour; 500 ml unsweetened plant milk; 50 g dairy-free cheese; null null grated nutmeg (to your taste); null null salt; null null black pepper

Instructions

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1

Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Slice the aubergine (2) thinly. Brush with olive oil (2 tbsp), season with [salt] and [black pepper], then roast for 20 minutes, turning halfway, until golden and soft.
2

Finely chop the onion (1), carrot (1), and courgette (1). Crush the garlic (2 cloves). Heat olive oil (2 tbsp) in a large lidded casserole or frying pan. Gently cook the onion (1) and carrot (1) for 3-4 minutes until soft. Add the courgette (1) and garlic (2 cloves), cook for another 3-4 minutes.
3

Stir in cinnamon (0.5 tsp), dried oregano (1 tsp), and tomato puree (2 tbsp). Add the lentils (1 tin) and red wine (150 ml). Bring to a boil, then reduce to a simmer. After 2-3 minutes, add water (150 ml) and vegetable stock powder (1 tsp). Season with [salt] and [black pepper]. Cover and simmer for 15 minutes until thick and glossy.
4

Meanwhile, boil a saucepan of water. Peel and thickly slice the potatoes (2 large). Add to the boiling water and cook for 5 minutes until almost tender. Drain and set aside. Melt dairy-free block margarine (40 g) in the same saucepan. Stir in plain flour (60 g), cook gently for 2-3 minutes. Gradually whisk in unsweetened plant milk (500 ml) until a thick, glossy sauce forms. Season with [salt] and [black pepper]. Remove from heat, stir in dairy-free cheese (50 g) and [grated nutmeg].
5

Layer half the roasted [aubergine] slices in an ovenproof dish, followed by half the [lentil ragu]. Repeat with remaining [aubergine] and [lentil ragu]. Top with the [potato] slices, then pour over the [béchamel sauce]. Bake for 30-35 minutes until golden brown and bubbling. Serve immediately with crusty bread and a crisp green salad.