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VEGAN AUBERGINE MOUSSAKA with a crispy tahini & avocado salad okkkk she may no…

VEGAN AUBERGINE MOUSSAKA 🇬🇷🍆🥗 with a crispy tahini & avocado salad 🥑 okkkk she may not be the prettiest but this was so delicious I couldn’t not post as I think one of my best vegan recipes 🤩 the béchamel sauce is made out of blended cashews, silken tofu & nooch and I used meatless mince for the filling 😍 overalll this slaaappped and the portion was so big I didn’t think I could finish but sure as hell I did 😈 too good to resist 🍆🇬🇷🌱🌟

🍆 plant-based aubergine moussaka 🍆 serves 1 (thank u @mobkitchen for inspo here)
• 1 aubergine • 100g meatless mince • 1/2 can chopped tomatoes • 1 small red onion • 2 cloves garlic • 1tsp oregano • 1/2tsp cinnamon • brunch of parsley • 20g cashew nuts (soaked in boiling water for 20mins) • 200g silken tofu • 50ml soya/ oat milk • 2tbsp nooch • 1tsp tahini •

– fry your onions, chopped parsley stalks and 1 clove chopped garlic in a pan then crumble in the mince along with the chopped tomatoes, salt, pepper, parsley leaves, 1/2tsp oregano and dash of cinnamon then give a good stir, then add in 150ml water and leave to simmer away for 5-10 mins 🔥
– slice your aubergines lengthways v thinly then place in a hot grill pan till brown, repeat and set aside
– blend together the other clove of garlic with the silken tofu, soaked (and drained) cashews, salt, pepper, tahini and milk then set aside
– add a layer of aubergine into a baking dish then top with the mince and repeat for each layer 🍆 pour the white have over top and smooth it out then sprinkle over more pepper, oregano and cinnamon
– bake for 30-40mins at 180 degrees in the oven then serve with a side salad 🤤

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