Vegan Moussaka - in grams
Our vegan moussaka recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
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Ingredients - Serves 6
Prep 25 minutes · Cook 50 minutes
| 3 | large aubergines, sliced into 1cm rounds |
| 3 tbsp | olive oil |
| 1 batch | Lentil Bolognese (see recipe) |
| 1 tsp | ground cinnamon |
| 1 tsp | dried oregano |
| 60 g | vegan butter |
| 60 g | plain flour |
| 600 ml | oat milk |
| 3 tbsp | nutritional yeast |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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