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 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.
points
protein
fibre
points
protein
fibre
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
points
protein
fibre
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/ 180°C fan.
Drizzle the aubergine with olive oil, sprinkle with salt and pepper and lay out onto a baking tray. Bake for 30 minutes, until tender and golden brown. It's okay if they overlap slightly - they will shrink as they cook.
Drizzle the potatoes with olive oil, sprinkle with salt and pepper and lay out onto a baking tray. Bake for 30 minutes, until tender.
Place a large, heavy-bottomed pan over medium-high heat. Add the olive oil and the tempeh with a light sprinkle of salt and pepper. Cook for 2-3 minutes, stirring often, until lightly golden brown.
Add the onion, carrot and celery with another light sprinkle of salt and pepper. Cook for 5-6 minutes, stirring often, until softened and translucent.
Add the garlic, tomato puree, cinnamon, oregano and thyme. Cook, stirring often, for 2-3 minutes until darkened, fragrant and sticky.
Add the tomato passata. Bring to a gentle simmer and cook for 8-10 minutes, until darkened and reduced. Add the balsamic and salt and pepper to taste.
To make the bechamel, place the oat milk into a saucepan with the onion, peppercorns, bay leaf and a pinch of nutmeg. Heat until it reaches the shiver stage (just beginning to simmer but not bubbling). Strain into a jug and set aside.
Place the saucepan back over the heat and add the olive oil and flour. Whisk for 2-3 minutes until you have a thick paste. Then slowly stream in the milk, about a quarter at a time, whisking constantly until you have a smooth, thickened sauce. Turn off the heat and add the nutritional yeast. Adjust seasoning to taste.
Stir through the spinach and cook for 1-2 minutes, just until wilted.
Get a baking dish 28x22x5cm. Layer half of the tempeh sauce, followed by the potatoes, aubergines and green bechamel. Repeat, using the remaining half of each component.
Place into the preheated oven and bake for 30-35 minutes until golden brown and bubbling. Allow to cool for five minutes before serving.
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
Related recipes for you
-
Free!Tofu and Tempeh 4.5
Scruffy One-pan Lasagna
-
Free!Tofu and Tempeh 4.8
One Pan Black Bean, Tofu, and Rainbow Rice Bake
-
Free!Soups 4.5
Spanish-style Lentil, Potato, and Tempeh Stew
-
Free!Family Meals 4.3
Mixed Bean Chilli and Sweet Potato Pie
-
Free!Eggs 4.8
Chilli Poached Eggs
-
Free!Fusion 4.6
Samosa Pie
-
Free!Summer Celebrations 3.0
Whipped Garlic and Herb Tofu with Roasted Cherry Tomatoes
-
Free!Budget Friendly 4.4
Singapore Noodles with Tempeh Carrots and Parsnips
-
Free!Tray Bakes 4.8
Spicy Shredded Tofu Tacos with Avocado and Coriander
-
Free!Light Lunches 4.9
Vietnamese Style Noodle Bowls with Sticky Tofu
-
Free!Tofu and Tempeh 4.7
Loaded Sweet Potato Rounds
-
Free!Freezer Fillers 4.8
Buckwheat Enchiladas
-
Free!Salads 4.7
Tofu and Black Bean Taco Salad
-
Free!Asian 4.7
Pan-fried Mushroom and Tofu Spring Rolls
-
Free!Pancakes 3.7
Red Lentil Pancakes Filled with Spiced Tofu
-
Smoothies 4.3
Silken Tofu & Berry Smoothie
-
Savoury Breakfasts 3.5
One Pan Cajun Scramble
-
Salads 5.0
Vibrant Malay Salad
-
Stir Fries 4.6
Tofu, Peanut, and Ginger Stir-fry
-
Curries 4.7
Tempeh and Red Lentil Keema-style Curry