Vegan Moussaka

Ingredients for  4  Servings

• 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 (each around 225g), peeled and cut into roughly 1cm slices
• 1

  Onion, finely chopped
• 150g

  Chestnut mushrooms, roughly chopped
• 2

  Garlic cloves, crushed
• 75g

  Red lentils
• 400g tin

  Chopped tomatoes
• 2 tbsp

  Tomato purée
• ½ tsp

  Dried mint
• ½ tsp

  Ground cinnamon
• 1

  Vegan vegetable stock cube
• -

  Salt and freshly ground black pepper
• For the Sauce

• 40g

  Plain flour
• 400ml

  Unsweetened almond milk
• 2 tbsp

  Nutritional Yeast Flakes
• ¼ tsp

  Ground nutmeg
• 75g

  Vegan cheese for melting, grated
• 1

  Bay leaf (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
2. Use a tablespoon of the oil to generously grease a large baking tray. Place the sliced aubergine and courgette in a single layer on the tray and brush with a tablespoon more oil. Season with ground black pepper. Roast in the oven for 10–12 minutes, or until softened and lightly browned.
3. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the sweet potato slices and return to the boil. Cook for 3–4 minutes, or until just tender. Drain in a colander and set aside.
4. Heat the remaining 2 tablespoons of olive oil in a large, non-stick saucepan and fry the onion and mushroom over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring. Add the garlic and cook for a few seconds more.
5. Stir in the red lentils, tomatoes, tomato purée, mint, cinnamon and crumbled stock cube. Refill the tomato tin with water (around 400ml) and pour into the pan. Stir well, bring to a simmer and cook for 12–15 minutes, or until the lentils are tender and the sauce is thick, stirring regularly.
6. While the vegetables are simmering, make the white sauce. Put the flour, almond milk, yeast, bay leaf and nutmeg in a medium saucepan and season well with salt and pepper.
7. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone-covered whisk if using a non-stick saucepan.) Add the vegan cheese and cook for 1–2 minutes more, stirring. Adjust the seasoning to taste.
8. Arrange the sliced potatoes over the base of a well-oiled 1.25 litre baking dish (a lasagne dish is ideal). Spread with half of the lentil mixture. Top with the aubergine and courgette slices, then add the rest of the lentil mixture, spreading to the sides of the dish.
9. Remove the bay leaf from the white sauce and pour the sauce over the lentils and vegetables.
10. Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.