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1 March 2015

Vegan Moussaka with Cashew Béchamel

Serves: 4
Time: 60 mins
Vegan Moussaka with Cashew Béchamel

Moussaka is a greek dish, traditionally made with lamb, aubergine and béchamel sauce, this is a veganised version using green lentils, aubergine and a cashew cream béchamel to create the classic flavours and melt in your mouth feel that will leave you wanting more. I have never liked aubergine, I always thought it was bland and kind of tasted like a sponge, however I do remember loving it in a moussaka I tried in Corfu a few years back. In this dish, cooked to perfection and topped with heavenly cashew béchamel, the melt in your mouth texture will forever change your opinion of this once dreaded vegetable! 



I have also added a potato and courgette to this dish to bulk it out and add a variation of texture; all the elements in this dish work perfectly in unison to create depth of flavour and the perfect consistency. The tomato base of this dish works with the traditional flavours of cinnamon and white wine to bring that authentic taste to the table, paired with green lentils which bring both texture and protein. I know I say this about every dish, but you really do have to try this! I'm so excited about this dish I've already promised to make it for my mum when I go home for Easter, this really is incredible!

Vegan Moussaka with Cashew Béchamel

You'll need:


  • Lasagna/ deep baking dish
  • Chopping board
  • Knife
  • Frying pan
  • 2 large baking trays
  • Blender

Ingredients:

Base:

  • 1 red onion
  • 2 cloves garlic
  • 1 carrot
  • 1/2 cup green lentils, uncooked
  • 1 tin chopped tomatoes
  • 1/2 cup white wine
  • 1/2 tsp cinnamon
  • 1 tsp parsley
  • salt & pepper


Veg:

  • 1 large baking potato
  • 1 large aubergine
  • 1 medium courgette
  • olive oil
  • salt


Bechamel:

  • 1 cup cashew nuts
  • 1/2 veggie stock pot/cube
  • 1/2 tsp garlic powder
  • 1/2 cup water


To serve:

  • Side Salad

Method:


  1. Preheat the oven to 180°C.
  2. Rinse the potato, aubergine and courgette and slice into thin circles along the vegetables. Spread out on a baking tray drizzle with olive oil, sprinkle with salt and bake for 20 minutes.
  3. Meanwhile, dice the onion & carrot and mince the garlic, sautee for 5 minutes before adding the lentils, tomatoes, wine, cinnamon, parsley and a tiny pinch of salt and pepper. Fill the tomato can up with water, swirl around and also add this to the pan. Simmer on a medium heat for 20 minutes.
  4. Blend up the cashew nuts with the stock, water and garlic powder in a high powered blender/ food processor until smooth.
  5. Spoon 1/3 of the lentil base onto the bottom of the baking dish and spread out evenly, then add all the potato slices. Add another 1/3 of the base and top with the courgette, then the last 1/3 of the base and the aubergine. Carefully spread the béchamel over the aubergines and bake for 20-25 mins. Serve up with a side salad and enjoy! Cassidy
Vegan Moussaka with Cashew Béchamel