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...
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.thedoctorskitchen.com.
Ingredients
- olive oil
- potatoes sliced into 5mm rounds
- aubergine sliced lengthwise into 1cm pieces
- plain tempeh coarsely grated
- 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) pinch
- white onion
- baby spinach
- parsley optional
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