Plant-Packed Aubergine Moussaka
Who's ready for an epic Greek feast? We've whipped up the BEST plant-based Moussaka for you guys and putting it together is easier than you think! Aubergines are roasted to perfection to create luscious, melt-in-your-mouth layers, with golden potatoes and a hearty lentil ragu that's packed full of protein! Topped with a smooth, creamy béchamel sauce made from cashews and tahini - this is one showstopper you'll want to make time and time again!
Serves
Ingredients
For the Bechamel
<item-todo-done>100g cashews<item-todo-done><item-todo-done>250ml plant-based milk<item-todo-done><item-todo-done>4 tbsp nutritional yeast<item-todo-done><item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>½ tsp ground nutmeg<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>½ lemon<item-todo-done>
For the Aubergine Layer
<item-todo-done>2 large aubergines<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>2 x 250g pouches of puy lentils<item-todo-done>
For the Ragu
<item-todo-done>1 large onion<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 tsp cinnamon<item-todo-done><item-todo-done>2 tsp oregano<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>500ml Passata<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Potato Layer
<item-todo-done>3 large potatoes<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>1 tbsp oregano<item-todo-done>
To Assemble
<item-todo-done> olive oil<item-todo-done><item-todo-done> handful of breadcrumbs<item-todo-done>
Before you start
Kettle boiled | Oven preheated to 200*C fan setting | Large frying pan with high sides | High speed blender | Large baking dish
Begin the aubergine and cashews
- Slice the aubergine into thick rounds. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture
- Soak the cashews in boiling water for at least 30 minutes
For the ragu
- Peel and roughly chop the onion and garlic
- Heat 2 tbsp olive oil over medium heat in the large frying pan. Once hot, add the onion with a big pinch of salt and saute for 7-8 minutes until soft and translucent. Add the garlic and saute for 1 minute until fragrant. Next, add the cinnamon, oregano and chilli flakes and saute for a further minute. Add the lentils and passata and simmer for 10 minutes. Taste and season with salt, pepper and more spices if you’d like
Bake the aubergine and potato
- After 30 minutes, wipe the salt off the eggplant slices
- Arrange them on a baking sheet and drizzle with olive oil
- Cut the potatoes into slices about 3mm thick (no need to peel). Rinse them under cold running water. Pat dry and place them on a separate baking sheet. Season with salt and oregano and drizzle with olive oil
- Bake the aubergine and potatos for 20-25 minutes or until the eggplant is tender and the potatoes are golden. Set aside
For the bechamel
- Drain the cashews and rinse with cold water. Put them into a blender with plant-based milk, nutritional yeast, tahini, garlic, onion powder, nutmeg, salt, pepper and juice from half lemon. Blend to a smooth cream. Set aside
Assemble, bake and serve
- Reduce the temperature of the oven to 180*C
- Roughly chop the parsley
- Cover the base of the ovenproof dish with all of the potatoes. Sprinkle with salt, pepper and chopped parsley. Next, layer ½ of the aubergine rounds. Next the ragu, Then the other ½ aubergine and finish with bechamel. Sprinkle with breadrcumbs and drizzle with olive oil
- Bake in the oven for 30 minutes, or until golden on top and bubbling round the side
- Allow the moussaka to sit for 10 minutes before serving in the middle of the table