Classic Moussaka
Recreate this heavenly dish and find yourself transported to the turquoise waters and tavernas of Greece. Enjoy layers of roasted aubergine and vegan mince in a rich tomato sauce topped...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
Cooking tools:
- Microplane
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- Aubergines
- 6 aubergines, cut into 1cm slices
- Sprinkling of salt
- Olive oil
- 2 onions, finely diced
- 3 garlic cloves, finely diced
- ½ tsp dried or fresh oregano, stalks removed and finely chopped
- ½ tsp ground cinnamon
- 500g/17.5 oz vegan mince
- 2 tbsp tomato puree
- 2 x 400g/14 oz tins chopped tomatoes
- 150ml/⅔ cup vegan red wine
- 150ml/⅔ cup vegan stock
- 1 tbsp vegan syrup (eg maple or agave)
- Salt
- pepper
- Béchamel
- 4 tbsp vegan butter
- 4 tbsp plain flour
- 400ml/13.5 fl oz unsweetened plant milk
- 2 tsp Dijon mustard
- Pinch of ground or fresh nutmeg, grated
- 1-2 tsp salt, to taste
- 3 tbsp nutritional yeast
- 2 tsp egg replacer power (optional)
- 200g/7 oz vegan cheese, grated
- Sprinkling of vegan Parmesan (optional)
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