A dish that deserves the time that it takes to prepare, and is reminiscent of holidays in Bulgaria.
Moussaka and Tzatziki [Vegan]
- 1 whole leek, chopped, greens and all
- 2 carrots, chopped
- olive oil, for cooking
- 1 aubergine (eggplant), chopped
- 2 large baking potatoes, chopped
- 1 green (bell) pepper, deseeded and chopped
- 2 tomatoes, chopped
- 1 bay leaf
- 1 tablespoon thyme leaves
- 1 x 14 ounce tin of tomatoes
- 1 cup vegetable stock
- 2 cups Cashew Yogurt or any plant yoghurt
- 2 tablespoons Gluten-free Flour Mix (below)
- pink Himalayan salt and black pepper, to taste
For the tzatziki:
- 1 1/2 cups Cashew Yogurt or any plant yoghurt
- 1/4 cucumber, finely chopped
- 1/2 garlic clove, peeled and grated
- 1 tablespoon chopped dill
- juice of 1/2 lemon
Gluten-Free flour mix:
- Makes 2 pounds flour, you will have extra:
- 1 1/3 cups brown rice flour
- 1 cup buckwheat flour
- 1/2 cup white rice flour
- 1/2 cup oat flour
- 1/4 cup potato starch/flour
- 1/2 cup tapioca flour
- To make the gluten-free flour mix, mix all the flours together and store in an airtight container.
- Preheat the oven to 400ºF.
- In a big pan on a medium heat, add the leek and carrots to some olive oil and cook until soft for about 5 minutes. Add the aubergine, potato, pepper, tomatoes, bay leaf and thyme and cook for another 10 minutes.
- Add the tinned tomatoes and stock and cook on a medium heat with a lid on for another 10 minutes.
- Once the vegetables have softened, pour the mixture into an ovenproof dish and bake in the oven for about 30 minutes.
- Tzatziki: Add all the tzatziki ingredients to a bowl, give them a good stir, then set aside. Now start to assemble the moussaka. Mix either cashew yogurt or your choice of plant yogurt with 2 tablespoons of gluten-free flour mix and salt and pepper to taste. If it’s too thick add water to thin it out.
- Take the vegetables out of the oven and pour over the topping mixture – make sure the whole surface is covered. Heat the grill, pop the moussaka underneath and cook for 10 minutes or until the top is nice and golden brown.
- Once browned let the moussaka cool for 10 minutes before serving with the tzatziki and some crispy greens.
Tip: Perfect dish for batch cooking. Make one of these at the beginning of the week and enjoy for the next few days at home or as a takeaway. It’s also very freezable!