Vegan Moussaka

richardchurchuk.com

Indigo Glittercat

subheading: Easy to make gluten-free.:

3 aubergines

A large sprinkle of salt

3 tbsp olive oil per batch of aubergines

600 g baby new potatoes skin left on

subheading: For the Tomato Sauce:

2 tbsp olive oil

2 red onions sliced

1 large / 2 small courgettes halved and then sliced

3 large cloves garlic roughly chopped

600 g vegan mince use gluten-free if required

100 g tomato puree

2 cans chopped tomatoes

½ can water plus a little more if needed

4 heaped tsp smoked paprika

2 heaped tsp dried oregano

1 tsp ground cinnamon

2 tbsp sugar

Salt and pepper to taste

subheading: For the Bechamel:

50 g vegan butter

2 tbsp flour use chickpea flour of you need gluten-free

350 ml vegan milk

3 heaped tbsp nutritional yeast

A good pinch of salt

75 g vegan cheese grated

¼ tsp ground nutmeg

50 ml vegan cream

2 heaped tbsp vegan yoghurt Greek style is best

subheading: To Top:

75 g vegan cheese grated

½ tsp smoked paprika

½ tsp dried oregano

Directions at richardchurchuk.com

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