Project Description
Vegan Musaka
Try vEEF by Fenn Foods‘ plant-based Vegan Musaka – a combination of eggplants, plant-based mince and creamy bechamel sauce.
Ingredients
- 2 eggplants
- 1 small onion chopped
- 1 carrot chopped
- 1 celery stalk
- 1 clove garlic
- 1 tbsp tomato paste
- 1 glass red wine
- 125ml vegetable stock
- 1 packet vEEF Premium Soy Mince
- 1 tsp fresh parsley chopped
- 1 tsp dried thyme
- Salt & pepper
- 1 tbsp extra virgin olive oil
- 75g flour
- 75g vegan butter
- 400ml plant milk (oat or soy works best)
- Pinch nutmeg
- 1 clove garlic
- Salt & pepper
Method
Filling
- Fry soy mince in a hot pan with oil until golden brown, remove from pan and set aside
- In the same pan cook onion, garlic, carrot, celery and thyme with salt until soft
- Add tomato paste and cook for another 2 minutes
- Deglaze with red wine and reduce until syrupy
- Add vegetable stock and simmer for 15 minutes
- Season it to taste and finish with fresh chopped parsley
Bechamel
- Melt the vegan butter in a pot, add flour and whisk to make a roux (white sauce)
- After cooking for 2 minutes, add hot milk a little at a time stirring constantly
- Bring to boil to cook the flour, add all the spices and seasoning
Assembly
- Pre-heat oven to 190c
- Slice eggplants lengthways into 0.5-1cm thick slices and pan-fry until golden brown
- Grease a 13×9 inch casserole dish
- Lay half the eggplant slices in the dish, overlapping slightly
- Spread the mince mixture evenly on top
- Place the rest of the eggplant slices on the mince
- Spread the white sauce evenly over everything
- Bake uncovered in for 45 minutes
- Let it rest for 15 minutes to reabsorb the liquids
