Vegan Moussaka

Ingredients

Tomato Sauce
 2 (400g) cans of tomato chunks
 1 small carrot
 1 stalk of celery
 75 g dried soy mince
 balsamic vinegar
 olive oil
 dried oregano, thyme, and basil
Bechamel
 180 g cashews
 30 ml olive oil
 240 ml water
 salt and pepper
 nutmeg
 garlic oil (optional)
Aubergines
 2 medium-sized aubergines

Directions

1

Boil some water and pour over the cashews. Let them soak for 30 minutes. Preheat the oven in time (200 degrees).

2

Make a nice tomato sauce: finely mince carrot and celery, and fry on high heat for some browning. Then add tomatoes and herbs and a good dash of olive oil and balsamic vinegar, season with salt and pepper. Add soy bits, stir and let simmer until the rest is done.

3

Cut aubergines into 1cm thick slices. If you're into that, you can salt them and let them sweat before frying them. I'm not so I just fry them off in a pan, adding a pinch of salt at the beginning and after flipping. This will take a bit of time, working in batches.

4

When you're done with the aubergines (or 30 minutes have passed), drain the cashews. Blend them with water and olive oil, and season with nutmeg, salt and pepper.

5

Assemble the moussaka: tomato sauce - aubergine - tomato sauce - aubergine - bechamel. Bake for about 25-30 minutes, until the top gets a bit brown and everything bubbles nicely. Let rest for 10 minutes before serving with some bread (or other carbs) and a salad.

Vegan Moussaka
IngredientsDirections

A vegan and gluten-free take on a classic Greek dish

Inspired from here: https://minimalistbaker.com/easy-vegan-moussaka/

Yields4 ServingsCategory, ,
Prep Time45 minsCook Time30 mins
Tomato Sauce
 2 (400g) cans of tomato chunks
 1 small carrot
 1 stalk of celery
 75 g dried soy mince
 balsamic vinegar
 olive oil
 dried oregano, thyme, and basil
Bechamel
 180 g cashews
 30 ml olive oil
 240 ml water
 salt and pepper
 nutmeg
 garlic oil (optional)
Aubergines
 2 medium-sized aubergines
1

Boil some water and pour over the cashews. Let them soak for 30 minutes. Preheat the oven in time (200 degrees).

2

Make a nice tomato sauce: finely mince carrot and celery, and fry on high heat for some browning. Then add tomatoes and herbs and a good dash of olive oil and balsamic vinegar, season with salt and pepper. Add soy bits, stir and let simmer until the rest is done.

3

Cut aubergines into 1cm thick slices. If you're into that, you can salt them and let them sweat before frying them. I'm not so I just fry them off in a pan, adding a pinch of salt at the beginning and after flipping. This will take a bit of time, working in batches.

4

When you're done with the aubergines (or 30 minutes have passed), drain the cashews. Blend them with water and olive oil, and season with nutmeg, salt and pepper.

5

Assemble the moussaka: tomato sauce - aubergine - tomato sauce - aubergine - bechamel. Bake for about 25-30 minutes, until the top gets a bit brown and everything bubbles nicely. Let rest for 10 minutes before serving with some bread (or other carbs) and a salad.