EASY VEGAN MOUSSAKA
Indulge in a warming dish of vegan moussaka. Serve up this simple, family-friendly recipe with a green salad and chunks of crusty garlic bread
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h20m
Number Of Ingredients 15
Steps:
- Put the aubergine slices in a large bowl and drizzle in 2 tbsp of the oil, season and toss well. Heat a large non-stick frying pan over a high heat and cook the aubergine slices, in batches, for 1 min on each side until charred and softening, then set aside on a plate. Heat the remaining oil in the frying pan and tip in the onion with a pinch of salt. Cook gently for 15 mins until softened, then add the garlic, oregano, cinnamon and cumin, and fry for a minute. Add the tomato purée and cook for another minute. Tip in the tomatoes and green lentils along with half a can of water, season and simmer for 15 mins until thickened.
- Fill a large saucepan with lightly salted boiling water and cook the potato slices for 7 mins. Drain well. Heat the oven to 200C/180C fan/gas 6. In a 25 x 30cm baking dish, start by adding a third of the tomato sauce, topped with a third of the aubergine slices and a third of the potato slices. Repeat twice more.
- For the white sauce, heat the oil in a saucepan over a medium heat, then tip in the flour and cook, stirring, for a minute. Gradually add the Elmlea Plant Double, a little at a time, whisking well between each addition. Season well and grate in some nutmeg to taste. Continue whisking until the mixture has come to a simmer and has thickened slightly, then pour straight over the moussaka. Bake for 30 mins until bubbling, then grill for 5 mins to brown the top.
Nutrition Facts : Calories 536 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.27 milligram of sodium
VEGAN MOUSSAKA
Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 19
Steps:
- Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
- Meanwhile, heat a large frying pan. Add 1½ tbsp oil and tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
- Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.
- Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.
- Drain and mash the potatoes with the soya milk. Season to taste.
- Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in ½ the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.
Nutrition Facts : Calories 533 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
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