Meatless Monday : Vegan moussaka

Moussaka is a classic Greek dish made from layers of either potatoes or aubergines and mince in a tomato sauce topped with a cheese sauce. This is my vegan version which is just as delicious. It is made using textured vegetable protein (TVP), a deffatted soy product that is also known as soy mince.

Serves 2-3
You will need

100g TVP plain mince

1 tbsp rapeseed oil
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
4 tbsp tomato puree
1/2 tsp stevia
1 tsp pink salt
1 tsp oregano
handful Greek basil or 1 tsp dried basil
1 aubergine, thinly sliced with a mandolin

For the 'cheese' sauce
1 tbsp rice flour
1 tbsp rapeseed oil
150ml unsweetened soya milk, warmed
2 tbsp nutritional yeast

Place the TVP in a bowl and cover with boiling water. Leave for a couple of minutes until the water is absorbed.
Meanwhile place the oil and onion in a fry pan and sweat for 1 minute. Add the garlic and continue to sweat for a further minute.
Add the soy mince, tomato puree, stevia, pink salt and herbs to the pan and cook for 5 minutes adding more water if necessary.
In a casserole dish, and starting with a layer of mince, layer up the mince and aubergines.You should be able to make 3 layers ending with a layer of aubergines.

Making the 'cheese' sauce
Mix the flour and the oil in a saucepan and cook on a medium heat for 1 minute to make a roux.  Add the warmed milk a little at a time whisking constantly so no lumps form. Bring to the boil and reduce the heat to simmer until thick.  Remove from the heat and stir in nutritional yeast. Pour over the mince and aubergine layers.

Bake at 200 degrees for 30-40 minutes.
Serve with a salad.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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