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Vegan moussaka

Last Updated: 17 January 2019

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Vegan moussaka

This delicious vegan friendly recipe is oh so tasty you must give it a try!

Ingredients:

1 large eggplant

5 medium red potatoes

3 tbsp olive oil

2 medium onions, diced

3 garlic cloves, minced

1 large can chopped tomatoes

150ml red wine (optional)

1 tsp dried oregano

2 tsp dried thyme

½ tsp cinnamon, ground

Salt and pepper to taste

1 cup raw cashew nuts, soaked in water overnight

Juice of 1 lemon

1 garlic clove, minced

1 tbsp olive oil

1 tbsp nutritional yeast or 1 tsp vegetable bouillon

1 tsp English mustard

 

Method:

1. Prepare the eggplant by slicing lengthwise into ½ cm thick slices and sprinkling with a little salt on a plate. Leave for around 10 minutes and then rinse. Then brush with 2 tbsp of the olive oil and bake in a preheated oven at 200°C for 15 minutes turning halfway through. Set aside.

2. To make the tomato sauce, Heat remaining olive oil in a large saucepan over medium heat. Sauté the garlic and onion for a few minutes, until tender before adding the wine or a little vegetable stock and continuing to cook for 3-4 minutes.

3. Next add the tomatoes and herbs and salt and pepper to season. Reduce heat to low and simmer, covered, for 10 minutes. Blend in a food processor if you prefer a smoother sauce.

4. To make the cashew ‘cheese’, in a food processor blend the cashews with the garlic, lemon juice, olive oil, nutritional yeast and mustard, adding a little extra water if needed.

5. Assemble moussaka by laying strips of eggplant in a casserole dish, then covering with a layer of tomato sauce and repeating. Finally smooth over the cashew cheese and bake in the oven for around 20 minutes. 

Categories:
Recipes
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