Name: Ange's Greek Moussaka recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: greek
Ingredients: 300 g tofu firm minced; 1 eggplant large thinly sliced; 1 onion chopped small; 2 garlic cloves chopped large; 3 tbs oregano chopped fresh; 1 bay leaf small; 1 tsp Dutch cinnamon; 1 1/2 tbs dried oregano; 1 can diced tomatoes; 3 tbs tomato paste; 1 beef style stock cube; 1/4 cup dry red wine; 6 potatoes cooked; 1/2 tsp nutmeg; 300 ml soy milk organic; 2 tbs sunflower margarine; 1/2 tsp sea salt; 1 tsp dried oregano; 3 tbs plain flour

by Ange's Kitchen Last updated on 07/10/2019

Meat and dairy-free moussaka. - Ange's Kitchen

Ingredients

300 g tofu firm minced
1 eggplant large thinly sliced
1 onion chopped small
2 garlic cloves chopped large
3 tbs oregano chopped fresh
1 bay leaf small
1 tsp Dutch cinnamon
1 1/2 tbs dried oregano
1 can diced tomatoes
3 tbs tomato paste
1 Massel* beef style stock cube
1/4 cup dry red wine

White sauce

6 potatoes cooked
1/2 tsp nutmeg
300 ml soy milk organic
2 tbs Nuttelex sunflower margarine
1/2 tsp sea salt
1 tsp dried oregano
3 tbs plain flour

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Start with the eggplant. Cut into thin slices, put on a paper towel and sprinkle with sea salt. Leave that until the eggplant starts to "sweat". That will remove the liquid in the eggplant. Dry with a paper towel when the fluid has come out.
Step 2

Next step is to mince the tofu. Cut tofu into fingers and then fry until golden on each side. Remove from pan, allow to cool and then add into your food processor. Process until rough minced.
Step 3

Next, peel your potatoes and then cook them in salted water until tender. Prepare the onion and garlic and heat some olive oil into a pot. Fry the onion and garlic and then the tofu mince. Fry for 3 minutes. Add the stock cube, cinnamon and oregano.
Step 4

Turn the heat down to medium and add the diced tomatoes, tomato paste and a splash of water. The consistency should be more thick. Stir well to combine and season with the herbs. Simmer it for 10 minutes then turn off the heat.
Step 5

Preheat oven to 180C. Lay down the first layer of eggplant into the dish.
Step 6

Cover the eggplant with your sauce.
Step 7

Lay the next layer of eggplant down, then sauce and repeat these steps.
Step 8

To make the white sauce heat the soy milk and margarine in a pot. Season with sea salt and nutmeg. When it starts to simmer, add the flour. Whisk until you get a smooth consistency. Now add the mashed potatoes on top of the moussaka. Decorate with fresh oregano leaves and sprinkle with dry oregano.
Step 9

Put into the oven and bake for about 40 minutes.
Step 10

Remove from oven and let it rest for 15 minutes before serving.