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All public Recipes -> Dinner -> Vegan Moussaka

Vegan Moussaka

By: Chris D.

Description:
Time:	40 min (15 min to prepare, 25 min to cook)
Meal type:	Dinner
Ethnicity:	Eastern European
Number of Servings:	2
Ingredients:
1 each medium onion 1 each medium carrot 1 each stock cube 0.5 each pack (150 gram, 5oz) plain firm tofu 2 tablespoon red wine vinegar 0.5 can (425 gram, 15oz can weight) green lentils 5 tablespoon tomato puree 1 each medium aubergine (250-300 gram, 9-11oz) 100 ml (3.5 fl oz) soya milk 2 tablespoon nutritional yeast flakes 0.25 each pack (75 gram, 2.5oz) tofu (firm works well, could also try silken)
Directions:
1. Peel and finely chop the onion and carrot. Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened. 2. Meanwhile, grate or finely chop the drained and rinsed tofu. Drain and rinse the lentils. 3. Add the tofu to the pan with the vinegar and stir for another 5 minutes. Add the drained lentils and the tomato puree, and about 125ml (4fl oz) water. Stir well, lower heat and simmer for 10-20 minutes. Season to taste. 4. Meanwhile, to prepare the creamy topping, liquidise together the soya milk, nutritional yeast and the tofu. Season to taste. For the aubergine layer, slice the aubergine in 1/2 cm (1/4 inch) round slices. 5. To assemble, use a square baking dish, about 20cm x 20cm. Put half the tomato sauce in the bottom and cover with half the aubergine slices. Repeat these 2 layers and finally pour the creamy topping over. 6. Bake at Gas 6 (200 C, 400 F) for about 1 hour until topping is set and aubergines are soft.
Notes:

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