A delicious vegan recipe using our Simply Stock Pastes, a comforting dish perfect for those Autumnal days!

Ingredients

For the base:

3 tbsp olive oil
1kg potatoes, peeled and sliced
3-4 aubergines, sliced
500g cooked puy lentils
400g chopped tomatoes
250g passata
100ml red wine
2 tbsp tomato puree
30g Simply Stock Mushroom Paste
50g Simply Stock Vegetable Paste
2 onions, finely chopped
3 cloves of garlic, minced
2 bay leaves
1 tsp rosemary, chopped
1 tsp oregano, chopped
2 tsp smoked paprika
1 tsp cinnamon
Sea salt & pepper to taste

For the béchamel sauce:

300g vegan cream cheese
200ml plant-based milk
20g cornflour
2 tbsp nutritional yeast
Sea salt & pepper to taste
Pinch of nutmeg
Vegan cheese grated, parmesan style

Method

• Preheat the oven to 200°C / 180°C fan.
• Turn on a griddle pan, brush the aubergine slices with oil and season with salt and pepper.
• Place on the griddle pan and char each side for approx. 2-3 minutes until the aubergine is coloured and tender, (you are looking for it to be about ¾ the way cooked at this point) and set aside.
• Meanwhile in a large pot heat 2 tbsp of olive oil, add onion and cook without colour until softened approx. 8-10 minutes.
• Add garlic and spices and cook for a further 3-4 minutes.
• Add tomato paste and cook for a further 2 minutes.
• Add the red wine to deglaze the base of the pot and simmer until half the liquid has evaporated.
• Add the Simply Stock Vegetable Paste and Simply Stock Mushroom Paste along with the tomatoes and passata, bring to the boil and reduce to simmer.
• Finally add the cooked lentils and herbs and season with salt and pepper, allow the mix to simmer on a low heat for 10-15 minutes.
• For the béchamel sauce, add the plant-based milk to a pan and mix in the cornflour and nutritional yeast, while whisking.
• Add the vegan cream cheese, salt and pepper and nutmeg.
• Allow it to simmer on a low heat for a few minutes until it thickens. Whisk continuously and remove from the heat. Adjust seasoning as necessary.
• To assemble your moussaka, grease the bottom of a large ovenproof dish and begin to layer the potato slices followed by the aubergines.
• Top with half the lentil mix and begin layering again with potatoes and aubergine until all used up.
• Top with the vegan style béchamel and grated vegan cheese.
• Bake in the preheated oven for 25-30 minutes.