Vegan Moussaka Recipe

This vegan version of a Greek favourite swaps the usual white sauce for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato.

Serves 6 - 10 mins to prepare and 55 mins to cook - 181 calories / serving

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
400g tin chopped tomatoes
1 tsp dried oregano
1 large aubergine, sliced lengthways into 6
1 large courgette, sliced lengthways into 6
390g tin green lentils in water, drained and rinsed
1 beef tomato, thinly sliced
70g pack rocket, to serve

For the topping
350g frozen butternut squash
25g dairy-free spread
25g wholemeal flour
300ml cashew milk

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Heat 1 tbsp oil in a saucepan over a medium heat, add the onion and garlic and cook for 5 mins until softened slightly. Add the tomatoes, oregano, 150ml water and some seasoning. Simmer for 15 mins.

Preheat the grill to high and line a large baking sheet with foil. Brush the aubergine and courgette on both sides with the remaining oil and put on the baking sheet. Grill for 3-5 mins each side until tender and golden.

Preheat the oven to gas 5, 190°C, 
fan 170°C. Stir the lentils into the tomato sauce; simmer for 10 mins. Spoon half the sauce into a deep baking dish and cover with the courgette, followed by the sliced tomato; season. Spoon the rest of the sauce on top and cover with the aubergine. Set aside.

For the topping, steam the butternut squash for 10-12 mins until tender, then blitz in a food processor until smooth. Melt the dairy-free spread in a saucepan over a medium heat; stir in the flour to make a paste. Remove from the heat and whisk in the cashew milk. Return to the heat, bring to the boil, then simmer, stirring, for 2 mins.

Stir in the squash and season, then spoon the sauce over the aubergines. Bake for 25 mins. Serve with the rocket.

Tip: To make this recipe gluten-free, simply swap the wholemeal flour for gluten-free plain flour.

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