7 years ago

Moussaka and Tzatziki
[Vegan]

HB By: Happy Food by Bettina Campolucci Bordi

Author Bio

In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes... Read More

Order with Instacart Download Our App

happy-food-moussaka-tzatzik-e1567097726374-scaled

Discover more recipes with these ingredients

Eggplant

Moussaka and Tzatziki [Vegan]

Dairy Free

A dish that deserves the time that it takes to prepare, and is reminiscent of holidays in Bulgaria.

Ingredients You Need for 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

Mix all the flours together and store in an airtight container.

Order with Instacart Download Our App

How to Prepare Moussaka and Tzatziki [Vegan]

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.

Notes

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!

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!