Vegan moussaka

We love this wonderful vegan take on the classic Greek dish by Sara from Shiso Delicious.  Sara’s moussaka recipe was handed down by her Bulgarian Grandpa and we’re touched that she’s shared it with us.

The recipe for this warming family dish features our heirloom pressed tomatoes, olives and extra virgin olive oil and is perfect for vegans and non-vegans alike!

 

Makes 6-8 portions. Keep covered in the fridge for up to 4 days, or freeze. 

Ingredients

  • 1 aubergine, sliced
  • 2/3 cup Odysea dry lentils
  • 1/2 cup quinoa
  • 1 large onion finely chopped
  • 250g button mushrooms, finely crushed
  • A small bunch fresh dill, parsley or mint, chopped including stalks
  • Garlic to taste, finely grated
  • 1 bay leaf
  • 1 tbsp dry thyme or mint
  • 2 tbsp soy sauce
  • 2 tbsp wine (optional)
  • 1 tbsp paprika powder
  • About 8 sundried tomatoes, roughly chopped (optional)
  • 2 jars Odysea pressed tomatoes (600g)
  • 3-4 cups water, stock or mix water and wine
  • 3 large potatoes (baking)
  • 2-3 large tomatoes, sliced
  • cherry tomatoes to garnish (optional)
  • Odysea Extra Virgin olive oil
  • seasalt & pepper

 

To serve:

 

 

Instructions

  • You need a big oven proof dish/casserole (or halve the recipe).
  • Toss the aubergine slices with a generous scatter of salt and leave them to soften in a colander. Leave the lentils and quinoa to soak in water.
  • Gently fry the onion in lots of olive oil until transparent, then add the crushed mushrooms and the chopped herb stalks, season and fry until everything starts looking golden (15-20 minutes total).
  • Add the garlic, bay and dry herbs then de-glaze the mixture, adding the soy sauce and wine a little at a time on medium heat while stirring.
  • Add the drained lentils and quinoa, paprika powder, sundried tomatoes, chopped tops of the herbs and pressed tomatoes. Add enough liquid (stock, water, wine) for the lentils and quinoa to have some space to expand. You may have to add more as you go. Cook covered on a low to medium heat while you prep the rest.
  • Preheat the oven to 180C/350F.
  • Peel and cube the potatoes. My granddad would make short batons. Boil for 5 minutes, till tender but not soft. Drain and spread evenly in the casserole.
  • Squeeze the aubergine slices, if they need rinsing to remove salt do so, then pat them dry.
  • Drizzle the potatoes with olive oil, add the mince on top and even it out. The mince should be liquid enough for the lentils to finish cooking in the oven, and the potatoes to absorb some liquid too.
  • Place aubergines and tomatoes on top, drizzle or brush with more olive oil and bake for 40-50 minutes until browned, bubbling and delicious-looking!
  • Serve with yogurt, fresh herbs, olive oil and olives.