Saucepan@saucepan · Shared this recipeFollowGreek · mainVegan MoussakaA rich and hearty vegan moussaka with a lentil and mushroom sauce, fried aubergine and potato layers, and a creamy plant-based bechamel topping.total2 hr 30 minprep15 mincook2 hr 15 minservings4Original recipe on theguardian.comKeep this recipeAdd a copy of Vegan Moussaka to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 aubergines3 tbsp extra-virgin olive oil plus extra for frying1 yellow onion peeled and finely chopped250 g chestnut or white mushrooms chopped into small chunks2 garlic cloves peeled and finely chopped1 cinnamon stick2 bay leaves1 tsp dried oregano plus a little extra for the aubergines2 tbsp tomato puree200 g dry brown lentils75 ml red wine400 g tin tomatoes1 litre vegetable stock1 tbsp barley miso paste or other miso paste300 g waxy potatoes peeled if dirty, thinly slicedSalt and black pepper75 g olive oil75 g flour600 ml unsweetened plant milkNutmegStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the aubergines into long, thin slices, sprinkle with salt, then put in a colander and leave to sit while you make the sauce.2Step 2: Put the oil in a wide pan on a medium-low heat, then fry the onion until soft. Stir in the mushrooms, fry until they start to give off their liquid, then turn up the heat and fry, stirring regularly so they don't catch and burn, until the pan is dry and the mushrooms golden.3Step 3: Turn down the heat a little, stir in the garlic, cinnamon and herbs, and fry for another couple of minutes. Stir in the tomato puree, fry for another minute or so, then stir in the lentils to coat.4Step 4: Add the wine and leave to bubble away until reduced by about half. Add the tomatoes and stock, turn down the heat and leave to simmer for about an hour, until the lentils are cooked and the sauce is rich and thick.5Step 5: Stir in the miso, taste and adjust the seasoning as necessary, then fish out and discard the cinnamon and bay leaves (if you can find them, that is).6Step 6: Meanwhile, cover the base of a frying pan with olive oil and set it on a medium-high heat. Once hot, pat the aubergines dry and fry them in batches until soft and golden, replenishing the oil as necessary.7Step 7: Once cooked, put them on kitchen paper to drain. Once all the aubergines are fried, repeat the process with the potatoes, cooking them until soft and lightly golden.8Step 8: Heat the oven to 200C (180C fan)/390F/gas 6. To make the bechamel, heat the oil in a small saucepan, then stir in the flour to make a paste. Fry for a couple of minutes, then gradually whisk in the milk and cook gently, stirring all the time, until thickened. Season with salt and grated nutmeg to taste.9Step 9: Lightly grease the base of a medium baking dish, then cover with the potatoes and season lightly with salt and a teaspoon of oregano.10Step 10: Spoon over the sauce, then top with the aubergines and season with a little more oregano. Spoon the bechamel all over the top and level it out. Bake for about 45 minutes, until golden, then remove and leave to cool to warm before serving.getsaucepan.com/r/33dc92e7-f936-4382-9563-a898024d15b4 · Original: https://www.theguardian.com/food/2023/aug/09/how-to-make-the-perfect-vegan-moussaka-recipe-felicity-cloake
