Vegan moussaka

Vegan moussaka

Tags

Vegan
Greek

Cook

Ingredients

  • 2 cups of vegan mince
  • 1 large red onion, finely diced
  • 8 garlic cloves, finely diced
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 tins chopped tomatoes
  • 1 tsp dried oregano
  • 1 bay leaf
  • Pinch of chilli flakes
  • ½ cup wine
  • 1-2 tsp brown sugar
  • Ground black pepper and salt, to taste
  • 4 medium potatoes
  • 4 medium eggplants
  • 1 small garlic clove
  • Dried herbs
  • 2 cups raw cashews (soaked overnight)
  • 2 large garlic clove
  • 1 heaped tbsp white miso paste
  • 4 tbsp nutritional yeast
  • ½ tsp ground nutmeg, adjust to taste
  • ½ tsp salt, adjust to taste
  • 1 tbsp tapioca starch

Steps

  1. Cut the peeled potatoes into 0.5cm slices and boil them for 5 minutes. Drain and set aside to cool.
  2. Pre-heat the oven up to 225C and line a large baking tray.
  3. Top the aubergines and cut them into 1.5cm slices lengthwise.
  4. Place the aubergine slices on the baking tray and into the hot oven for 25 minutes.
  5. Add the onion to the wok and cook until translucent then add the garlic.
  6. Add cinnamon, nutmeg and cloves, coating the onion-garlic mixture in the spices.
  7. Add in the tomatoes, 2 tins worth of water, bay leaf, oregano, chilli and wine.
  8. Simmer covered until the tomatoes break down completely.
  9. Add the mince and simmer uncovered until the excess moisture has evaporated and sauce has thickened.
  10. Season with salt, sugar and pepper. Set aside to cool down.
  11. Place the cashews and 1 ¼ cups water in an upright blender. Blend until super creamy and smooth.
  12. Add garlic, miso paste, nutritional yeast, nutmeg, salt and pepper. Adjust seasoning to taste and leave in blender.
  13. Arrange a layer of potatoes to cover the entire bottom of the tray. Brush the potatoes with a bit of oil, sprinkle with a little salt and pepper and herbs
  14. Follow with another layer of potatoes, again brush with oil and season.
  15. Place a layer of aubergine slices on top, season and sprinkle with some herbs.
  16. Spoon the cooled-down tomato sauce on top of the aubergines, even out with a spatula.
  17. Arrange another layer of aubergine slices neatly on top, season.
  18. Finally, spread the béchamel on top evenly.
  19. Bake at 160C for about 40 minutes - until the top gets golden. Allow to set for half an hour after baking.