There’s no denying that many great things came out of Greece, including the magical moussaka! This veggie version is packed with potato rounds, a quick bechamel sauce and nutritional yeast. It really can’t get any better than this!
Vegan Potato Moussaka
Vegan Potato Moussaka
with a green salad & dried pomegranate gems
Hands on Time: 30 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almond Milk
- Almonds
- Cake Flour
- Dried Pomegranate Gems
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Moroccan Rub
- Nutritional Yeast
- Potato
- Tinned Lentils
- Tomato Passata
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter or Butter Alternative (optional)
- Milk or Milk Alternative (optional)
ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway).
TOASTY ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 150ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 30ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted almonds and the dried pomegranate gems. Opa, Chef!
Potato - 200g
Almonds - 10g
NOMU Moroccan Rub - 10ml
Garlic Clove - 1
Vegetable Stock - 5ml
Tomato Passata - 100ml
Tinned Lentils - 120g
Cake Flour - 40ml
Almond Milk - 125ml
Nutritional Yeast - 15ml
Green Leaves - 20g
Dried Pomegranate Gems - 10g
ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway).
TOASTY ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 300ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 60ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted almonds and the dried pomegranate gems. Opa, Chef!
Potato - 400g
Almonds - 20g
NOMU Moroccan Rub - 20ml
Garlic Clove - 1
Vegetable Stock - 10ml
Tomato Passata - 200ml
Tinned Lentils - 240g
Cake Flour - 80ml
Almond Milk - 250ml
Nutritional Yeast - 30ml
Green Leaves - 40g
Dried Pomegranate Gems - 20g
ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 20-25 minutes (shifting halfway).
TOASTY ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 450ml of water. Simmer until slightly reduced and thickened, 15-20 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 90ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted almonds and the dried pomegranate gems. Opa, Chef!
Potato - 600g
Almonds - 30g
NOMU Moroccan Rub - 30ml
Garlic Cloves - 2
Vegetable Stock - 15ml
Tomato Passata - 300ml
Tinned Lentils - 360g
Cake Flour - 125ml
Almond Milk - 375ml
Nutritional Yeast - 45ml
Green Leaves - 60g
Dried Pomegranate Gems - 30g
ROAST SPUDS
Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 20-25 minutes (shifting halfway).
TOASTY ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 600ml of water. Simmer until slightly reduced and thickened, 15-20 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 120ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted almonds and the dried pomegranate gems. Opa, Chef!
Potato - 800g
Almonds - 40g
NOMU Moroccan Rub - 40ml
Garlic Cloves - 2
Vegetable Stock - 20ml
Tomato Passata - 400ml
Tinned Lentils - 480g
Cake Flour - 160ml
Almond Milk - 500ml
Nutritional Yeast - 60ml
Green Leaves - 80g
Dried Pomegranate Gems - 40g
Woolies Products in this dish
