Vegan moussaka

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Ingredients

For the ragu

250 g g chestnut mushrooms chestnut mushroom
90 g g walnuts walnut
1 tbsp tbsp olive oil olive oil
1 onions onion
finely chopped
4 garlic garlic
minced
2 celery celery
finely chopped
2 tsp tsp cinnamon cinnamon
2 tsp tsp paprika paprika
1 tsp tsp cumin cumin
1 tbsp tbsp thyme thyme
2 tbsp tbsp tomato purée tomato purée
425 g g chopped tomatoes chopped tomatoes
from a tin

For the vegetables

1 aubergines aubergine
2 courgettes courgette
1 sweet potatoes sweet potato
large, peeled

For the creamy sauce

1 l l soya milk soya milk
1 onions onion
halved
110 g g margarine margarine
65 g g flour flour
salt salt

Vegan moussaka

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1:05 h
(52)

Method

Preparation time: 0:20 min

Created by plant-based chef Gaz Oakley, try this vegan moussaka recipe when those winter nights draw in. Serve with two portions of your favourite vegetables.

  1. Begin with the ragu. Blitz the mushrooms and walnuts in a food processor until fine and set aside. Fry the onion, garlic and celery in a saucepan for 3 minutes to soften, then add the spices and season well. Cook for a further few minutes, then add the mushrooms and walnut mix.
  2. Cook for 10 minutes, until the mushrooms have released their water, then add the chopped tomatoes, purée and a splash of water. Simmer for 15 minutes with the lid on.
  3. Meanwhile, slice the aubergine, courgette and sweet potato into 2cm slices lengthways, then fry until golden. Leave to drain on kitchen paper.
  4. For the creamy sauce, gently heat the milk, onion and some seasoning over a low heat, stirring occasionally, to infuse the flavours.
  5. Melt the margarine in a saucepan and mix through the flour, stirring to combine as it cooks. Remove the onion from the infused milk, then whisk through the flour mixture until combined, thick and creamy.
  6. Preheat the oven to 200ºC/180ºC fan/gas mark 6. To assemble, line a baking dish with the sliced potato, followed by the aubergine and courgette. Top with the ragu and then the creamy sauce. Bake for 35 minutes until golden. Rest for 10 minutes before serving.

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