Vegan Moussaka

Tideford Organics

Vegan Moussaka

Ingredients

  1. • 4 tbsp vegetable oil
  2. • 1 aubergine, 1/2 cm slices
  3. • 1 large potato ½ cm slices
  4. • 2 x 300g pots of Ragu Bolognese
  5. • 30g cornflour
  6. • 275ml soya milk
  7. • 30g vegetable margarine
  8. • Salt and pepper
  9. • 30g wholemeal breadcrumbs
  10. • Oregano to garnish

Preparation

Serves 2-3.

 

Method

  1. Pre-heat oven to 160C/350F/gas mark 4
  2. Heat 2 tbsp oil and fry slices of aubergine on both sides. Set aside. Repeat with the potato slices. *
  3. 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.
  4. 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
  5. Pour over the aubergine and sprinkle with breadcrumbs & oregano*
  6. 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

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.