Vegan Moussaka

Ingredients

  • 2 large aubergines
  • 2 teaspoons sea salt , divided
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 tin chickpeas, drained  
  • 125g dried green lentils
  • ¼ cup chopped walnuts
  • 350ml vegetable stock , may need more depending on beans used
  • 1 tin chopped tomatoes
  • 2 tbsp tomato paste
  • ¼  tsp pepper
  • Olive oil or more veggie broth to sauté and coat aubergine
  • 6 tablespoons oats.
  • 150g fresh spinach or chopped greens
  • 1 cup Vegan Parmesan Cheese 
    • 1 cup raw cashews , do not soak
    • 2 ½ teaspoons lemon juice
    • 1 ¼ teaspoons distilled white vinegar (see note)
    • ½ teaspoon sea salt , can use up to ¾ teaspoon
    • pinch ground mustard or half a tsp mustard
    • 1 tbsp nutritional yeast

Béchamel Sauce:

  • ¾  cup raw cashews 
  • 200g cooked sweet potato 
  • ¾ cup vegetable stock  
  • ¼ teaspoon white pepper (see note)

Instructions

Vegan Parmasan – make ahead

  • Place dry cashews in a food processor and blend until they are a fine crumble.
  • Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.
  • If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
  • Shape into a wheel and refrigerate overnight. You can use plastic wrap to store it in or shape with your hands and store in an airtight container.
  • It will be ready to grate in the morning, but if you can’t wait keep checking for hardness every few hours!
  • This also stores very well in the freezer if you know you won’t use it all within 7 days.

Moussaka

  • Preheat oven to 180 in motorhome

Prep the aubergine:

  • Slice the aubergine into 1cm thick pieces and spray with oil. 
  • Put aubergine in the oven and broil. Keep checking and leave until golden brown – in the motorhome it was 15, turn and then 15.

Make béchamel:

  • Make béchamel sauce by placing all ingredients into a blender and blending until nice and smooth.

Make “meat” sauce:

  • Sauté onion and garlic with oil until brown. 
  • Add chickpeas, lentils and walnuts, sauté 1-2 minutes.
  • Add broth, chopped tomatoes and tomato paste. 
  • Cook for 20 minutes until the liquid is almost gone and beans are al dente. Add more broth if needed.
  • Add the chopped greens for the last couple of minutes until wilted.

Put the moussaka together:

  • Brush bottom of a 9 x 12 dish with a drizzle of oil or broth.
  • Put ¼ oats on the bottom to coat it and help prevent burning.
  • Line the dish with half of the aubergine pieces.
  • Sprinkle with ¼ of the parmesan.
  • Top with the “meat” mixture.
  • Sprinkle ¼ oats on top.
  • Sprinkle with ¼ of the parmesan.
  • Place half of the aubergine pieces on top.
  • Sprinkle with ¼ of the parmesan.
  • Spread the béchamel over it.
  • Sprinkle the top with the last ¼ of the parmesan.
  • Bake for 30 minutes until the top is brown. Make sure not to overbake or it will dry out. Allow it to cool so it can thicken and settle.

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