Veggie Moussaka

A great midweek meal. Roasted aubergines layered between a tomato & lentil ragu, topped with a delicious creamy cashew sauce and baked until golden and bubbling - makes this a healthy, comforting and super satisfying meal. 

I love this served with a peppery salad like watercress or rocket & a tangy drizzle of balsamic dressing. 

What you will need: 

2 to 3 Aubergine thinly sliced 

Olive oil 

Salt & pepper 

Basic bolognese/ ragu sauce - full recipe 

https://www.cookwithkelly.co.uk/post/my-basic-bolognese

Cashew sauce 

1 1/2 cups of cashews 

1 1/2 cups of Plantbased milk (I use Plenish)

1 to 2 garlic cloves 

Pinch of salt and pepper 

1 tbsp of nutritional yeast or tasty non dairy cheese. 

Put all the ingredients in a small food processor or nutri-bullet and blitz until smooth.

You want it to be be thick but pourable. Have a taste, tweak if needed.

Lets cook: 

Pre heat the oven 180c 

1. Lay out all your aubergine on a lined baking tray. 

2. Drizzle with a little oil over the veggies and sprinkle with a pinch of salt and pepper. 

3. Pop these in the oven to cook for about 20 minutes until soften and golden brown. 

4. Remove the aubergines from the oven and set aside. 

5. In an oven dish, let’s layer up the moussaka. 

6. Start with a layer of aubergine then sauce and keep going until both is used up. 

7. Top with a lovely layer of your cashew sauce. 

8. Add a little black pepper and an extra sprinkle of cheese then pop in the oven and bake for approx 30 minutes until golden brown and bubbling. 

Enjoy xx