The freshest plant-based Moussaka you will ever eat.
Cooking Time (Includes Preparation Time): 1 Hour
Remember to soak your cashews for the white sauce before, so it’s nice and smooth.
Feeds: 4 People
400g Meatless Farm Mince
2 Red Onions
Bunch of Parsley
4 Cloves of Garlic
2 Tsp of Cinnamon
2 Tsp of Oregano
2 Tins of Tomatoes
300g of Cashew Nuts
200ml of Oat Milk
2 Tbsp of Tahini
Preheat your oven to 180°C.
Soak the cashew nuts in boiling water for 30 minutes.
Dice your onions and add them to an oiled frying pan. Next, chop up the stalks of your parsley and 1 clove of garlic and add this to the pan. Add your Meatless Farm Mince to the pan and break it up with your spoon. Add one tsp of cinnamon, a good grinding of salt and pepper, one tsp of oregano and stir. Add in the tinned tomatoes and fill one of the tins up with water and add this. Mix everything together. Chop up the parsley leaves and add this to the pan.
Aubergine time. Slice them up and place them onto a hot grill pan. Allow them to brown and flip them over. Repeat this process and set them aside.
Once your cashews are done, add them to a blender followed by the oat milk, 3 cloves of garlic, tahini, salt and pepper. Blend until smooth.
Layering Time. Spoon in your Meatless Mince into a baking dish. Add your aubergine until it covers the mince. Repeat this process. Pour your white sauce over the top and smooth it out. Finish with a sprinkling of one tsp of cinnamon, oregano and pepper. Bake for 40 minutes.
Once finished, take it out and enjoy this fresh little dish.