Plant-Based Moussaka

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Soak the cashew nuts in boiling water for 30 minutes.

Step 3.

Dice your onions and add them to an oiled frying pan. Chop up the stalks of your parsley and 1 garlic clove. Add this to the pan.

Step 4.

Add the mince to the pan and break it up with your spoon. Add one tsp of cinnamon, one tsp of oregano, a good grinding of salt and pepper. Give it a good stir.

Step 5.

Add in the tinned tomatoes and fill one of the tins up with water and add to the mixture. Mix everything together. Chop up the parsley leaves and add this to the pan.

Step 6.

Aubergine time. Slice them up and place onto a hot grill pan. Allow them to brown and flip them over. Repeat this process and set them aside.

Step 7.

Once your cashews are done soaking, add them to a blender with oat milk, remaning garlic cloves, tahini, salt and pepper. Blend until smooth.

Step 8.

Layering Time. Spoon your mince into a baking dish. Add your aubergine until it covers the mince. Repeat this process. Pour your white sauce over the top and smooth it out. Finish with a sprinkling of one tsp of cinnamon, oregano and pepper. Bake for 40 minutes.

Step 9.

Once finished, take it out and enjoy this fresh little dish.

Remember to soak your cashews before they go into the white sauce.

400g Plant Based Mince (we use Meatless Farm)
2 Red Onions
Bunch of Parsley
4 Cloves of Garlic
2 Tsp Cinnamon
2 Tsp Oregano
800g Tinned Tomatoes (2 Tins)
4 Aubergines
300g Cashew Nuts
200ml Oat Milk
2 Tbsp Tahini