This is an ideal family friendly dinner using simple ingredients, brimming with veggies, lentils and comforting flavours. A perfect marriage of tender aubergine, tomato sauce and creamy vegan white sauce.
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Medium
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Ingredients
grated vegan cheese 200 g
aubergine 2 (sliced)
garlic cloves 4 (crushed)
red onion 1 (diced)
vine tomatoes 100 g (quartered)
mushrooms 150 g (sliced)
dried oregano 1 tsp
dried basil 2 tsp
tinned lentils 2 (drained)
tomato passata 500 g
tomato purée 2 tbsp
cashews 200 g
nutritional yeast 4 tbsp
almond milk 250 ml
Method
Pre heat your oven to 180°C/160°C fan. Meanwhile dice the red onion and crush the garlic. Chop the mushrooms and tomatoes. Slice the aubergine into long strips, lengthways.
Heat a large pot on a medium heat add a dash of olive oil, the diced onion, 3 cloves of the crushed garlic along with a pinch of salt and pepper. Cook this down for a couple minutes.
Add the mushrooms, tomatoes, lentils, passata and tomato puree and stir. Simmer for 10-15 minutes.
Meanwhile, place the thin strips of aubergine on a baking tray brush with olive oil on both sides, sprinkle with a pinch of salt and roast for 10 minutes. Transfer the aubergine from the oven and increase the temperature to 200°C/180°C fan.
While the aubergine cooks, make the white sauce. Add the cashews, nutritional yeast, dried basil, the remaining crushed garlic clove and the almond milk to a blender and blitz until smooth. Season to taste.
Now, layer up the moussaka how you like it, in a baking dish. I start with a layer of aubergine,tomato sauce, white sauce, then another layer of aubergine, tomato sauce, white sauce and so on leaving enough white sauce for a final layer.
Finally, sprinkle over the grated cheese and bake at 200°C/180°C fan for 35 minutes until the cheese is golden and bubbling.
Transfer from the oven and leave to stand for a few minutes before serving, then plate up and enjoy!
