Butternut moussaka
Eating seasonal foods is the best way to support a healthy digestive system and sense of balance inside and out. When a craving for my vegan moussaka arose when eggplant is definitely out of season the row of butternut squash curing in our garage pantry created a ‘hmmm, let’s give that a go’ kitchen creation moment. Switching out slices of eggplant for sliced butternut, alternated with late season potato and middle eastern spiced brown lentil ‘mince’ topped with vegan feta sauce was a total winner. Sweet and savoury, warming spices, a touch of rich tomato, and earthy lentils created a soothing, satisfying complete meal in one dish.
This one’s staying on my winter warming recipe repertoire!
Ingredients
Lentil layer
- 1 onion chopped
- 1 clove garlic crushed
- 1 bottle summer tomatoes / can chopped tomatoes in juice
- 1 can brown lentils drained and rinsed
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tsp ground cumin
- 1 bay leaf
- 3 tsp liquid aminos (vegetable extract concentrate), or substitute with 1 tsp marmite
- Salt & black pepper to taste
Potatoes x 3-4 medium – cut into 1/4 inch or so slices
Equivalent volume of 1/2 inch butternut squash slices
Feta sauce
- 1/3 block vegan feta, finely chopped
- 1 cup plant milk of your choice
- 1 tbsp oil, ghee or vegan butter
- 2 tbsp flour thickener – sorghum works well as a GF option
- 1/4 tsp nutmeg
- Salt & black pepper
- 2 tbsp nutritional yeast if you want it really ‘cheesy’
To make
- Begin with the lentil sauce layer – saute onion and garlic until soft
- Add spices and cook until fragrant
- Add lentils to coat in spices
- Add tomatoes and bay leaf
- Stir through aminos or marmite
- Season with salt and pepper
- Simmer until slightly thickened
Whilst that’s cooking:
- Preheat oven to 190 deg
- Peel, rinse and slice potatoes
- Peel and slice butternut
When the lentils are ready begin to layer up in a greased oven dish:
- Lentils
- Potato slices
- Lentils
- Butternut slices
- Lentils
- Repeat – finishing if possible with butternut as the top layer to cook with the feta sauce
Feta roux sauce:
- Melt your chosen oil / butter
- Stir in flour to form a paste
- Cook over medium heat, stirring for at least 1 min
- Steadily add plant milk and stir continuously until thickened
- Stir through feta +/- nutritional yeast until melted
- Add seasoning
- Pour over the upper layer of butternut ensuring it reaches all edges
Bake for 30-40 mins until bubbling and browning on top
Serve
Delicious as is, or with a little vegan tofu mayo, or winter rocket salad on the side
