Classic Moussaka

Aubergines

1. Preheat the oven to 200˚C/400˚F/Gas Mark 6.
2. Season the sliced aubergines with salt and drizzle with olive oil.
3. Place on baking tray(s) and cook for 20-30 minutes or until soft and golden, turning once.

Filling

1. Fry the onion in a little oil until lightly golden.
2. Add the mushrooms and cook until slightly softened.
3. Add the garlic, oregano and cinnamon and fry for a further 1-2 minutes.
4. Stir in the vegan mince, tomato puree, chopped tomatoes, red wine, stock and syrup. Bring to the boil, turn down the heat and simmer with the lid on for roughly 30 minutes, until most of the liquid has evaporated, stirring occasionally.
5. Taste the mixture and add salt, pepper and a little more syrup if needed.

Béchamel

1. Using a large saucepan, melt the vegan butter on a low heat.
2. Take the saucepan off the heat and stir in the flour until you have a smooth paste.
3. Return the pan to the heat, turn up to medium and very gradually add the plant milk, stirring continuously to avoid lumps.
4. Once the sauce has thickened, add the mustard, nutmeg, salt and nutritional yeast. Stir thoroughly and use a balloon whisk to get rid of lumps. Set aside.

Assembly

1. Reduce the oven heat to 180˚C/350˚F/Gas mark 4.
2. Place a layer of aubergine into a rectangular oven dish followed by a layer of the filling.
3. Repeat this process until you have several layers.
4. Leaving a little space at the top of the dish, pour over the bechamel sauce so that the top of the moussaka is completely covered.
5. Add the vegan cheese and top with a sprinkling of vegan Parmesan.
6. Cover the top of the dish with a sheet of foil and tuck in around the edges. Place in the oven for 25 minutes, then remove the foil and pop back in the oven for another 15 minutes or until the vegan cheese has fully melted.