A delicious vegan take on traditional moussaka. This would make a perfect midweek supper dish to share with family or friends
A delicious vegan take on traditional moussaka. This would make a perfect midweek supper dish to share with family or friends
- 4 tablespoons olive oil (plus extra for greasing)
- 1 small aubergine (around 250g cut into roughly 1cm slices)
- 1 large courgette (around 225g trimmed and cut into roughly 1cm slices)
- 2 sweet potatoes (peeled and cut into roughly 1cm slices)
- 1 onion (finely chopped)
- 150 grams chestnut mushrooms (roughly chopped)
- 2 garlic cloves (crushed (optional))
- 250 grams Quorn Mince
- 400 grams tin chopped tomatoes
- 2 tablespoons tomato purée
- 2/3 teaspoons fresh chopped mint
- ½ teaspoons ground cinnamon
- 1 vegan vegetable stock cube
- salt and freshly ground black pepper
- For the white sauce
- 50 grams vegan butter
- 40 grams plain flour
- 400 milliliters unsweetened almond milk
- 2 tablespoons nutritional yeast flakes
- 1 bay leaf (optional)
- 75 grams vegan cheese for melting such as ‘mozzarella-style’ (grated)
Serving Size 1
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Sodium 1700mg71%
- Total Carbohydrate 60g20%
- Dietary Fiber 12g48%
- Sugars 20g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
aubergine, greek moussaka, Quorn mince, vegan curry, red lentils, sweet potatoes, dhal, vegan moussaka
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