Vegan, Gluten Free, Dairy Free
Healthy Greek Moussaka
60 mins
Intermediate
8 Servings
Inspired by James growing up in Greece, the Elevated take on moussaka takes on quite a twist thanks to this dish being gluten-free, dairy-free and vegan, yet still incredibly familiar to the flavours of James's adopted home.
Brilliant Bases Used In This Recipe
House BBQ Spice Rub
Tomato Fondue
Bone Marrow Broth
About This Recipe
One from James repertoire thanks to his upbringing in Greece. There are versions of moussaka all over Greece, Cyprus and the Middle East and we’ve elevated this one to borrow some of those flavours while also making it as a vegan/gluten-free option, opening up a traditionally minced lamb-based dish, with dairy and wheat flour to everyone.
We use mushrooms as the mince thanks to their high fibre and vitamin D levels, but you can replace this with lamb if you like. While lamb is considered fatty, it is a good source of protein and a fat called conjugated linoleic acid (CLA) which has been used in weight loss formulas. Aubergines are another key ingredient here.
Often underrated but actually high in dietary fibre and also a good source of vitamins B1 and B6 and potassium. In addition they provide good levels of the minerals copper, magnesium and manganese.
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Ingredients
750g/25oz BB Tomato Fondue
500g/18oz BB Bone Marrow Broth or Roast Vegetable broth
750g/26oz minced lamb or fine diced mushrooms
750g/26oz sliced aubergines
75g/2.6oz olive oil
5tsp hard herbs such as oregano and rosemary
40g/1.5oz BB house rub
2tsp cinnamon and nutmeg
225g/8oz gram flour (150g for red sauce & 75g bechamel sauce)
1kg/35oz infused soy milk (see video)
75g/2.6oz coconut oil
1tsp mustard powder or nutmeg
3tsp salt
0.5tsp white pepper
Nutrition Per Serving
Calories
405
Fats
25G
Carbs
30G
Protein
15G
Method
Moussaka is usually a best-eaten-next day-dish. When prepped, leave to cool to room temp, then gently re-heat to eat.
The aubergines
Pre-heat the oven to 180C/360F (fan) to 200C/390F (convection)
Remove the stalks of the aubergines and slice lengthways around 1inch (2.5 cm) thick. Criss cross to score each slice
Lay out on a baking sheet, drizzle with olive oil and place under a hot grill for 2-3 minutes either side. See the video for more instructions on cooking.
Turn over and repeat until golden brown and tender. Place to one side
The red sauce
In a deep solid-bottomed pan, heat the remaining olive oil and fry the meat/mushrooms to brown off
Add the spices, cook for 2-3mins, then add the stock and gram flour and stir regularly and reduce until almost evaporated
Add the fondue for around 2-3 minutes
Stir to thicken then place to one side to cool
The bechamel
In a separate pan melt the coconut oil and 75g of gram flour, mustard/nutmeg and nutritional yeast if using) and cook for 4-5mins on a medium heat
Add the warm, infused soya milk to the pan gradually, constantly whisking, beating to create a smooth white sauce.
When thickened, put to one side to cool
Assembling your moussaka
Layer a large baking dish with the mushrooms/lamb and the aubergine
Once all used, then flood the top with the bechamel sauce (add cheese if you like here) and bake in the oven for 20-30 minutes if using immediately, or 40-50 minutes if from chilled
