Tofu and Tempeh 4.8

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Creamy Aubergine, Potato and Tempeh Bake

This immensely hearty and satisfying take on a moussaka is one to please a crowd. It is not traditional in any sense. Beyond using tempeh instead of ...the traditional lamb, we have baked our potatoes and aubergines to cut back on oil and added some sautéed spinach into the béchamel for extra colour.

This recipe is time-consuming but method wise, pretty simple. Plus, it more than makes up for it because it is so easy to prep ahead of time. You can make this up to 3 days in advance and keep it in the fridge. Allow to sit out of the fridge for an hour before baking to lose its fridge chill. Read more This immensely hearty and satisfying take on a moussaka is one to please a crowd. It is not traditional in any sense. Beyond using tempeh instead of the traditional lamb, we have baked our potatoes and aubergines to cut back on oil and added some sautéed spinach into the béchamel for extra colour.

This recipe is time-consuming but method wise, pretty simple. Plus, it more than makes up for it because it is so easy to prep ahead of time. You can make this up to 3 days in advance and keep it in the fridge. Allow to sit out of the fridge for an hour before baking to lose its fridge chill.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Soy, Gluten

Ingredients

Serves 6

Metric Imperial

olive oil

potatoes

sliced into 5mm rounds

aubergine

sliced lengthwise into 1cm pieces

For the tempeh sauce

olive oil

plain tempeh

Swaps: beef mince

coarsely grated

white onion

finely diced

celery

finely diced

carrot

finely diced

tomato puree

cinnamon (ground)

oregano (dried)

thyme (dried)

balsamic vinegar

garlic cloves

finely diced

passata

Swaps: chopped tomatoes (can)

For the spinach béchamel

milk (plantbased)

Swaps: milk (dairy)

olive oil

white flour

Swaps: all purpose flour (gluten-free)

nutritional yeast

bay leaf (dried)

black peppercorns

nutmeg (ground)

pinch

white onion

baby spinach

To serve

parsley

optional

Share ingredients

Ingredients

Serves 6

Metric Imperial

olive oil

potatoes

sliced into 5mm rounds

aubergine

sliced lengthwise into 1cm pieces

For the tempeh sauce

olive oil

plain tempeh

Swaps: beef mince

coarsely grated

white onion

finely diced

celery

finely diced

carrot

finely diced

tomato puree

cinnamon (ground)

oregano (dried)

thyme (dried)

balsamic vinegar

garlic cloves

finely diced

passata

Swaps: chopped tomatoes (can)

For the spinach béchamel

milk (plantbased)

Swaps: milk (dairy)

olive oil

white flour

Swaps: all purpose flour (gluten-free)

nutritional yeast

bay leaf (dried)

black peppercorns

nutmeg (ground)

pinch

white onion

baby spinach

To serve

parsley

optional

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/ 180°C fan.

Drizzle the aubergine with olive oil, sprinkle with salt and pepper and lay out onto a baking tray. Bake for 30 minutes, until tender and golden brown. It's okay if they overlap slightly - they will shrink as they cook.

Drizzle the potatoes with olive oil, sprinkle with salt and pepper and lay out onto a baking tray. Bake for 30 minutes, until tender.

Place a large, heavy-bottomed pan over medium-high heat. Add the olive oil and the tempeh with a light sprinkle of salt and pepper. Cook for 2-3 minutes, stirring often, until lightly golden brown.

Add the onion, carrot and celery with another light sprinkle of salt and pepper. Cook for 5-6 minutes, stirring often, until softened and translucent.

Add the garlic, tomato puree, cinnamon, oregano and thyme. Cook, stirring often, for 2-3 minutes until darkened, fragrant and sticky.

Add the tomato passata. Bring to a gentle simmer and cook for 8-10 minutes, until darkened and reduced. Add the balsamic and salt and pepper to taste.

To make the bechamel, place the oat milk into a saucepan with the onion, peppercorns, bay leaf and a pinch of nutmeg. Heat until it reaches the shiver stage (just beginning to simmer but not bubbling). Strain into a jug and set aside.

Place the saucepan back over the heat and add the olive oil and flour. Whisk for 2-3 minutes until you have a thick paste. Then slowly stream in the milk, about a quarter at a time, whisking constantly until you have a smooth, thickened sauce. Turn off the heat and add the nutritional yeast. Adjust seasoning to taste.

Stir through the spinach and cook for 1-2 minutes, just until wilted.

Get a baking dish 28x22x5cm. Layer half of the tempeh sauce, followed by the potatoes, aubergines and green bechamel. Repeat, using the remaining half of each component.

Place into the preheated oven and bake for 30-35 minutes until golden brown and bubbling. Allow to cool for five minutes before serving.

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