EASY VEGAN MOUSSAKA

Easy vegan moussaka image

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

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Ingredients

3 aubergines, cut into ½cm slices
3 tbsp extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tsp dried oregano
2 tsp ground cinnamon
2 tsp ground cumin
2 tbsp tomato purée
400g can chopped tomatoes
400g can green lentils, drained and rinsed
600g floury potatoes, peeled and cut into ½cm slices
3 tbsp extra virgin olive oil
3 tbsp plain flour
3 x 270ml pots Elmlea Plant Double
grating of nutmeg

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