Creamy Aubergine, Potato and Tempeh Bake
This immensely hearty and satisfying take on a moussaka is one to please a crowd. It is not traditional in any sense. Beyond using tempeh instead of ...the traditional lamb, we have baked our potatoes and aubergines to cut back on oil and added some sautéed spinach into the béchamel for extra colour. This recipe is time-consuming but method wise, pretty simple. Plus, it more than makes up for it because it is so easy to prep ahead of time. You can make this up to 3 days in advance and keep it in the fridge. Allow to sit out of the fridge for an hour before baking to lose its fridge chill. Read more
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NUTRITION PER SERVING (Read more)
Notes
To freeze, assemble up to step 10 and allow to cool before placing, covered, in the freezer for up to 3 months. Defrost overnight in the refrigerator, let sit out on the counter for 30-45 minutes to lose fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
Alternatives:
tomato passata - tin of tomatoes, blended
oat milk - any plant-based or dairy milk
nutritional yeast - finely grated parmesan cheese
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