OK so let’s get this out in the open, we don’t think this is really a moussaka because it omits the aubergine which is basically the whole point. Amy doesn’t like aubergine so decided her recipe would be better off without it. So, here’s our not-quite-a-mousakka that is tasty and full of goodness (and less than 500 calories per serving)
Ingredients
4 large potatoes, par-boiled and sliced
For the sauce:
2 small onions, finely diced
2 cloves garlic, minced
1 courgette, sliced into quarters and cut finely
1 red pepper, sliced into small cubes
1 yellow pepper, sliced into small cubes
2 carrots, peeled and finely diced
3 tbsp tomato puree
1 tin chopped tomatoes
1 vegetable stock cube, dissolved in ¼ pint hot water
For the roux
1 large tbsp flora buttery
½ tsp mustard
1 clove garlic
2 level tbsp flour (we used spelt to make it slightly better)
250ml vegan milk alternative (we choose almond)
Vegan cheese (optional)
Cherry tomatoes to garnish
Method
1. Preheat the oven to 180 degrees Celsius
2. Peel and par-boil your potatoes so that you can slice them into 1cm depth slices.
3. Create the sauce: in a little oil, sauté the onion until soft and translucent. Add in the garlic and fry for a further minute. Next, sauté the rest of the vegetables: courgette, peppers, carrots, tomatoes and tomato puree. Finally, add in the dissolved stock, bring to the boil and then simmer gently for 20 minutes.
4. Whilst you’re waiting for this to cook, you can start on the roux: melt a tbsp flora buttery in a saucepan. With a whisk, add in the garlic and mustard powder. Then, add in the flour and white into a dry mixture. Gradually add in the vegan milk, taking care not to curdle it. Mix until it forms a thick roux – it does take a while, but it’s worth it!
5. Compile your moussaka: Pour the sauce into an oven dish, add a layer of sliced potatoes and top with the white sauce. If using, grate over some vegan cheese and cherry tomatoes. Pop into the oven for 30-40 minutes until the whole thing is bubbling and becoming crisp on top.
6. Enjoy piping hot – we like it with a homemade garlic tear and share!
