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 ...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.
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.
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
TRY MORE RECIPES using crumbled tempeh
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).
Plantpoints
fibre
vegetables
spices
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).
User comments (38)
Delicious hearty treat for Sunday lunch! The aubergine became silken and the potatoes got crispy around the edges and the combination of spices was heavenly. Made for 2 and followed to the letter but bechamel became a bit dry so will add more milk next time. Will be a regular dish from now on!
Well this is very delicious! I used smoked tempeh instead of plain and also cornflour as a thickening agent. Also used courgette and portobello mushrooms as well as potato and aubergine. Time consuming but definitely worth it.
Brilliant recipe however we cooked for two & next time we would batch cook & freeze portions for later use.
Really tasty recipe that’s easy to follow but allow time to complete
Loved this very much, I made for a dinner party everyone loved it, they didn’t realise there was no meat. Served with garlic bread and a green salad
Such a tasty meal. It did take a while and is a bit fiddly but next time I will batch up the sauce to make it an easier dinner for another time. I used cows milk and cheese for the top. A definite favourite
Amazing, as almost all your recepies, it takes way longer to cook. Just on the oven is 35 minutes and tou need ar least 20 minutes to cook and asemble everything before. Taste is good, but honestly ypu could be more realistic with the times....
Delicious Teally tasty veggie lasagne
Turned out great. I used cottage cheese and parmesan instead of the Bechamel and it was still delicious!
Very tasty apart from the white sauce. When I make it again I will use cows milk and cheddar. I did need to use far more olive oil than the recipe to stop the tempeh sticking to the pan. Other than that it was a lovely comfort food dish.
I needed a lot more olive oil. 1 tbs I’m the beginning is not enough I found. I made it twice now!
Very tasty layered dish, only changes to recipe were using cow’s milk and added grated cheese to finish. Time consuming but not difficult, made day in advance which helped it to blend. 10/10 from sceptical meat eating partner!
Loved this recipe. Added celeriac which worked nicely with the other veg. Overall very happy with this first attempt & will make again.
Absolutely phenomenal. It took an afternoon to make it, just allow yourself time- but worth it.
I added a splash of red wine with the balsamic vinegar and added cheese on the top
Even the UPF loving husband liked it.
Now lots of left over for a quick meal one night.
Definitely added to my weekly plant score
delicious. but absolutely not a quick midweek meal, I’ll be saving this for weekends.
I like the tempeh mix and I liked the aubergeine and potato. I'm not sure about the vegan bechamel sauce. I think it prob needed cheese. Overall healthy and delicious
Didn't have Tempeh so cooked without. Added cooked chicken when serving
This recipe was excellent! The only thing I swapped was 1 lb of grass fed, grass finished ground beef. It was even better the next night after all the ingredients melded. I’ll make this again!
Very tasty. Time consuming to make but worth it. I'm getting better at reading the method first and rearranging my time to suit.
We made this for dinner last night for non-plant based friends and it was a hit! This wass our first DK recipe, but won't be our last.
Easy & quick to make, very filling, don’t feel guilty about using a packet of pre-cooked rice!
Absolutely mouth watering. My husband adores it too. Full of flavour and nutrition.
The whole family love this dish, even my 11 year old son who thinks he hates tempeh!
A worthwhile labour of love
All the family loved it, will definitely be making it again
This is a 10! Incredibly delicious!!! I used smoked tofu (tempeh is ridiculously expensive in Germany) which worked very well.
Lovely recipe! Really tasty !
Very delicious receipt, but cooking time at all takes much longer.
More time for cooking the carrots as they were crunchy even cut in small pieces. However lovely dish ! Full of flavors
Loved it! Lot of preparation but worth it. Used 2 portions and 4 portions went in the freezer.
This is one of my favourite recipes but it takes more like 2 hours total (1.5 hours active cooking), even though I'm an experienced cook. I've tried this with sweet potato 🥔 😋 and strangely it works, even better lol. I also put seeds on top.
Tasted fabulous
Enjoyed by all
Time consuming to make
Loved this dish! Grating the tempeh is genius, I know that other DK recipes with tempeh use this technique- it works really well in this dish. Thank you and keep ‘em coming :))
Super tasty but didn’t feel there was enough béchamel in the recipe compared to the insta reel.
I thought this was very nice.
Absolutely to die for. That béchamel sauce is absolutely delicious!!!
Easy to follow recipe. Never heard of tempeh but will be on my list for regular use. Delicious dish.
Absolutely loved this comforting, filling recipe! Perfect for a cold winter's day! At first my sauce tasted a bit bitter so I added a little sugar - think it was probably due to the quality of the passata. Next time I'll buy a more expensive variety! Anyway thank you for another great recipe.
Enjoyed it very much thankyou