Tideford Organic's Vegan Moussaka

A fantastic new vegan recipe for the ultimate in comfort food - Vegan Moussaka
Serves 2 – 3
Preparation time: 20 minutes
Cooking time: 30 minutes
What You Need:
- 4 tbsp vegetable oil
- 1 aubergine, 1/2 cm slices
- 1 large potato ½ cm slices
- 2 x 300g pots Tideford Ragu Bolognese
- 30g cornflour
- 275ml soya milk
- 30g vegetable margarine
- Salt and pepper
- 30g wholemeal breadcrumbs
- Oregano to garnish
What You Do:
- Pre-heat oven to 160C/350F/gas mark 4
- Heat 2 tbsp oil and fry slices of aubergine on both sides. Set aside. Repeat with the potato slices. *
- Lightly grease a shallow oven-proof dish. Arrange half the aubergine slices across its base & top with one pot of the ragu. Arrange the potato slices on top and add the second pot of ragu. Finish with the remaining aubergine.
- In a small cup add a little of the soya milk to the cornflour and mix into a thin paste. Add to the remaining soya milk in a saucepan and whisk continuously over a gentle heat until thick and smooth. Stir in the vegetable margarine* and season with salt & pepper
- Pour over the aubergine and sprinkle with breadcrumbs & oregano*
- Bake for 30 minutes.
*Tip: Use a griddle pan for attractive griddle lines on the aubergine.
*Tip: Use 50g of cauliflower puree in place of margarine for extra goodness
*Tip: For a gluten free version use gluten free breadcrumbs or finely chopped walnuts
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