Vegan moussaka

recipe image


  • 30g get dried porcini mushrooms
  • 8 tbsp olive oil
  • 1 onion , finely chopped
  • 2 carrots , finely chopped
  • 2 celery sticks , finely chopped
  • 4 garlic cloves , sliced
  • few springs of thyme
  • 1 tsp tomato purée
  • 100ml vegan purple wine (no longer compulsory)
  • 250g dried inexperienced lentils
  • 2 x 400g cans complete plum tomatoes
  • 250g pack chestnut mushrooms , chopped
  • 250g pack portobello mushrooms , sliced
  • 1 tsp soy sauce
  • 1 tsp Marmite
  • 1kg floury potato (comparable to Maris Piper), peeled and chopped
  • 1 ½ tsp dried oregano
  • 3 aubergines , sliced lengthways
  • 150ml soya milk


  • STEP 1

    Pour 800ml boiling water over the dried porcini and leave for 10 mins till hydrated. Within the meantime, pour 1½ tbsp oil actual into a orderly saucepan. Add the onion, carrot, celery and a pinch of salt. Cook dinner gently, stirring for 10 mins till soft. Plot shut the porcini from the liquid, keeping the mushroomy stock and roughly slit. Convey each aside.

  • STEP 2

    Add the garlic and thyme to the pan. Cook dinner for 1 min, then scuttle within the tomato purée and cook for a minute more. Pour within the purple wine, if using, cook till in relation to diminished, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then slash the warmth and leave to simmer with the lid on. 

  • STEP 3

    Within the meantime, heat a orderly frying pan. Add 1½ tbsp oil and tip all the mushrooms into the pan, including the rehydrated ones. Fry till your complete water has evaporated and the mushrooms are deep golden brown. Pour within the soy sauce. Give all the pieces an staunch mix, then quandary the mushrooms into the lentil saucepan.

  • STEP 4

    Slither within the Marmite, then continue to cook the ragu, stirring in most cases, over a low-medium heat for 30-45 mins till the lentils are cooked and the sauce is thick and diminished, adding extra water if compulsory. Plot shut the thyme sprigs and season to model. 

  • STEP 5

    Heat oven to 180C/160C fan/gas 4. Build the potatoes actual into a pan of chilly salted water. Bring to the boil, then cook till mashable.

  • STEP 6

    Within the meantime, mix the profitable 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on both facet till soft.

  • STEP 7

    Drain and mash the potatoes with the soya milk. Season to model.

  • STEP 8

    Spoon the ragu actual into a orderly lasagne dish (or two smaller ovenproof dishes), layer in ½ the aubergine, adopted by the mash. Brush the profitable oregano oil all over the mash, then end by topping with the profitable aubergine slices. Bake within the oven for 25-35 mins till golden and bubbling.

Recipe from Just Meals magazine, February 2019

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