Vegan Moussaka

• Aubergine(2)
• Potato(3)
• Onion(1)
• Garlic(4 cloves)
• Plant Based Mince(400 g)
• Olive oil(8 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Cinnamon(1 tsp)
• Dried Oregano(2 tsp)
• Nutmeg(½ tsp)
• Vegetable Broth(250 ml)
• Bay leaf(1)
• Soy Milk(750 ml)
• All-Purpose Flour(60 g)
• Nutritional Yeast(4 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Preheat the oven to 200C. Slice the {Eggplant} lengthways into thick strips, peel and slice the {Potato} into thin rounds, finely chop the {Onion}, mince the {Garlic}, and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Arrange the {Eggplant} and {Potato} on trays, brush with {Olive oil}, and season with half the {Salt} and a little of the {Black pepper}. Roast for 30 minutes, turning halfway, until tender and lightly golden.

   ~30 min

3. 3

   Meanwhile, heat the remaining {Olive oil} in a pan. Cook the {Onion} for 5 minutes until softened, then stir in the {Garlic}, {Plant-Based Mince}, {Tomato paste}, {Cinnamon}, {Oregano}, remaining {Salt}, and remaining {Black pepper}. Cook for 5 minutes, breaking the mince up well.

   ~10 min

4. 4

   Add the {Canned tomatoes}, {Vegetable Stock}, and {Bay leaf}. Simmer for 15 minutes until thick, rich, and no longer watery. Remove the bay leaf.

   ~15 min

5. 5

   For the béchamel, heat the {Olive oil} in a saucepan. Whisk in the {Flour} for 1 minute, then gradually whisk in the {Soy Milk}. Cook for 5 to 7 minutes, whisking often, until thick and smooth. Stir in the {Nutritional Yeast} and {Nutmeg}.

   ~8 min

6. 6

   Layer half the {Potato} in a baking dish, then half the {Eggplant}. Spoon over all the mince sauce, then top with the remaining {Eggplant} and remaining {Potato}. Pour over the béchamel and spread evenly.

   ~5 min

7. 7

   Bake for 35 minutes until the top is set and golden in patches. Rest for 10 minutes, then scatter over the {Fresh parsley} and serve in generous squares.

   ~45 min