Vegan Moussaka

• Cuisine: Dinner
• Time: 1h 10min
• Servings: Makes 8 generous portions
• Requires: Chopping board, knife, baking tray, oven, saucepan x 2, wooden spoon, whisk

• 1 tbs olive oil
• 1 white onion, finely chopped
• 2 cloves garlic, minced
• 2 sticks celery, finely chopped
• 1 tsp ground cinnamon
• 2 tsp paprika
• 20ml soya sauce
• 1 tsp ground cumin
• 1 tbs fresh thyme
• 2 tsp sea salt
• pinch of black pepper
• 2 tbs tomato puree
• 1,400g can-chopped tomatoes
• 250g chestnut mushrooms, chopped
• 90g walnut halves, blitzed fine

Vegetable layers:

• 1 aubergine, sliced into 2cm slices lengthways
• 2 courgettes, sliced into 2cm slices lengthways
• 1 large sweet potatoes, peeled & sliced into 2cm slices
• 2 tbs olive oil

Bechamel sauce:

• 110g vegan margarine
• 65g plain flour or chickpea flour
• 4 cups of soy milk
• 1 onion
• 1 bay leaf
• 1 tsp sea salt
• 1 tsp white pepper

• First up make the ragu. Preheat a large saucepan over a low heat, then add the olive oil. When the pan is hot, add the onion, garlic & celery. Sauté the mixture for 3-4 minutes before adding the cinnamon, paprika, cumin, thyme & seasoning. Let the spices cookout for a few minutes, then add the mushrooms & walnuts.
• Sweat the mixture for 10 minutes, you want the mushrooms to release all their water and for them to go a little golden.
• When the mushrooms have coloured, add the tomato puree & chopped tomatoes. Swill out the can with a little water and add to the pan as well. Turn the heat down low and pop a lid on. Let the ragu bubble away for 15 minutes whilst you prepare the vegetables & béchamel.
• Preheat your oven to 180 degrees C.
• Infuse the milk for the béchamel, in a medium saucepan add the soy milk followed by the onion, bay & seasoning. Place the saucepan over a low heat & stir every now and then.
• Place a large non-stick pan over medium heat and add the oil. When the pan is hot, first add the aubergine. Cook for 2-3 minutes on each side making sure they are getting nice and golden. Once golden remove them from the pan and place them onto kitchen paper.
• Repeat the process with the courgette & potato.
• Lay the coloured vegetables neatly into the bottom of a lightly greased large baking dish, lay the potato first then aubergine & courgette.
• To make the béchamel, in a large saucepan add the vegan margarine and place the pan over low heat.
• When the margarine is melted, add the flour. Using a spatula mix well. Stir the mix for a couple of minutes to cook out the flour.
• Gradually whisk in the infused milk, a little at a time.
• Once you’d added all the milk, the béchamel should be thick & creamy.
• Top the vegetables with the ragu followed by the béchamel.
• Place the dish into the oven to bake for 35 minutes.
• Once baked, let the moussaka stand for 10 minutes before dishing up.
• Serve with a fresh salad of your choice.