Name: Jamie Oliver Vegan Moussaka
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; 2 tablespoons olive oil; Salt and pepper to taste; 1 large onion, chopped; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup canned lentils, drained and rinsed; 1 can (400g) chopped tomatoes; 2 tablespoons tomato paste; 1 teaspoon cinnamon; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; 3 tablespoons olive oil or vegan butter; 3 tablespoons all-purpose flour; 2 cups plant-based milk (e.g., almond, soy, or oat); 1/4 cup nutritional yeast; A pinch of nutmeg; Salt and pepper to taste

Description

Jamie Oliver’s Vegan Moussaka is a plant-based twist on the traditional Greek dish. It features layers of roasted eggplant, a savory vegetable filling, and a creamy vegan béchamel sauce, baked to golden perfection.

Ingredients

Scale

For the Eggplant Layer:

- 2 large eggplants, sliced into 1/4-inch rounds

- 2 tablespoons olive oil

- Salt and pepper to taste

For the Filling:

- 1 large onion, chopped

- 2 garlic cloves, minced

- 1 red bell pepper, diced

- 1 zucchini, diced

- 1 cup canned lentils, drained and rinsed

- 1 can (400g) chopped tomatoes

- 2 tablespoons tomato paste

- 1 teaspoon cinnamon

- 1 teaspoon dried oregano

- 1 teaspoon paprika

- Salt and pepper to taste

For the Vegan Béchamel Sauce:

- 3 tablespoons olive oil or vegan butter

- 3 tablespoons all-purpose flour

- 2 cups plant-based milk (e.g., almond, soy, or oat)

- 1/4 cup nutritional yeast

- A pinch of nutmeg

- Salt and pepper to taste

Instructions

Step 1: Roast the Eggplant

- Preheat the oven to 200°C (400°F).

- Brush the eggplant slices with olive oil and season with salt and pepper.

- Arrange on a baking tray and roast for 20 minutes, flipping halfway through.

Step 2: Make the Vegetable Filling

- Heat olive oil in a skillet over medium heat.

- Sauté the onion and garlic until softened, about 3 minutes.

- Add the red bell pepper, zucchini, and spices (cinnamon, oregano, paprika). Cook for 5 minutes.

- Stir in the lentils, chopped tomatoes, and tomato paste. Simmer for 10 minutes until thickened.

Step 3: Prepare the Vegan Béchamel Sauce

- In a saucepan, heat olive oil over medium heat.

- Whisk in the flour and cook for 1 minute. Gradually add plant-based milk while whisking to avoid lumps.

- Cook until the sauce thickens, about 5 minutes.

- Stir in nutritional yeast, nutmeg, salt, and pepper. Remove from heat.

Step 4: Assemble the Moussaka

- In a baking dish, layer half the roasted eggplant slices, followed by the vegetable filling.

- Add the remaining eggplant slices and top with the vegan béchamel sauce.

Step 5: Bake and Serve

- Bake at 200°C (400°F) for 25-30 minutes until the top is golden and bubbling.

- Let cool for 10 minutes before serving.