SLOT 57 – VEGAN MOUSSAKA (Ve)

– 3mm sliced potatoes 4ltrs
– 6mm sliced Aubergine 8ish
– 1 tub PUY lentils (Noones)
– 3 Carrots
– 4 Celery sticks
– 2 diced White onion
– 1 LG tin chopped tomatoes, tomato puree
– Garlic
– Red wine, white wine
– Fresh rosemary, oregano, bay leaf, arrowroot, nutmeg, veg boullion
– Vegan cheese, Soya milk

Must Prepare Day Before Required
– Dice carrot, celery and onion, fry in olive oil until soft. Add garlic, red wine, 1 sprig rosemary, bay leaf, and 1tbsy of oregano. Add chopped tomatoes, stir and simmer.
– Bring pan of boiling water and veg stock to boil, add lentils and cook until al dente
– Fry aubergine in batches until browned
– Add cooked lentils to tomato & veg mix, whisk in veg boullion and tomato puree, set aside.
– Bring to boil 2 soya milk, splash white wine, 1 packet vegan cheese, 1tsp nutmeg, and 1tbsp veg boullion. Thicken with arrowroot till the spoon will stand in the pan.
– Layer potato, aubergine, lentil mix, potato, aubergine, lentil mix, potato, aubergine, white sauce in a deep tray. Sprinkle top with vegan cheese and oregano.
– Cook whole dish for 1h30mins on bottom of oven at 200C. Remove and cool, portion next day.
– To reheat, place portion on greaseproof paper in the bottom of a 225C oven for 25-30 mins, then under the grill to brown on top.
– Serve with salad garnish on round plate.