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Recipe: Our take on Greek moussaka

Gluten free
Dairy free
60 mins


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.

The aubergines

  1. Pre-heat the oven to 180C/360F (fan) to 200C/390F (convection)
  2. Remove the stalks of the aubergines and slice lengthways around 1inch (2.5 cm) thick. Criss cross to score each slice
  3. Lay out on a baking sheet, drizzle with olive oil and place under a hot grill
  4. Turn over and repeat until golden brown and tender. Place to one side

The red sauce

  1. In a deep solid-bottomed pan, heat the remaining olive oil and fry the meat/mushrooms to brown off
  2. Add the spices, cook for 2-3mins, then add the stock and reduce until almost evaporated
  3. Add the fondue and the gram flour
  4. Stir to thicken then place to one side to cool

The bechamel 

  1. In a separate pan melt the coconut oil and add the gram flour, mustard/nutmeg and nutritional yeast if using) and cook for 4-5mins on a medium heat
  2. Add the warm, infused soya milk to the pan gradually, constantly whisking, beating to create a smooth white sauce.
  3. When thickened, put to one side to cool

The assembly

  1. Layer a large baking dish with the mushrooms/lamb and the aubergine
  2. 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

Moussaka is usually a best-eaten-next day-dish. When prepped, leave to cool to room temp, then gently re-heat to eat.

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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 house rub 2tsp cinnamon and nutmeg 225g/8oz gram flour 1kg/35oz infused soy milk (see video) 75g/2.6oz coconut oil 1tsp mustard powder or nutmeg 3tsp salt 0.5tsp white pepper
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Nutrition per portion

Serves 8

405 kcals
25g fats
30g carbs
15g protein

if you replace mushroom with lamb add around 150kcal

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