Creamy Aubergine, Potato and Tempeh Bake | The Doctor's Kitchen
This immensely hearty and satisfying take on a moussaka is one to please a crowd. It is not traditional in any sense. Beyond using tempeh instead of the traditional lamb, we have baked our potatoes...
Ingredients
- olive oil
- potatoes, sliced into 5mm rounds
- aubergine, sliced lengthwise into 1cm pieces
- plain tempeh
- white onion, finely diced
- celery, finely diced
- carrot, finely diced
- tomato puree
- cinnamon (ground)
- oregano (dried)
- thyme (dried)
- balsamic vinegar
- garlic cloves, finely diced
- passata
- milk (plantbased)
- white flour
- nutritional yeast
- bay leaf (dried)
- black peppercorns
- nutmeg (ground)
- white onion
- baby spinach
- parsley, optional
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