Delicious Vegan Moussaka

Name: Vegan moussaka
Prep time: 00:30
Cook time: 01:30
Total time: 02:00
Yield: 4
Cuisine: Mediterranean, greek
Ingredients: 2 zucchinis, 2 eggplants & few potatoes; Tomato sauce (mixed with immersion blender); 2 cloves of garlic; 250 g crushed tomatoes; 1/4 cup water; 1/2 cube veg stock; 3 tbsp oil; 3/4 cup AP flour; PB milk as needed; salt, pepper & nutmeg to taste; Vegan cheese for topping; Vegan mined meat for the filling

Watch the video to see detailed instructions

Vegan Moussaka

Ingredients:

2 zucchinis, 2 eggplants & few potatoes (sliced, salted and tossed in little oil then baked in the oven until brown)

Tomato sauce (mixed with immersion blender)

2 cloves of garlic
250 g crushed tomatoes
1/4 cup water
1/2 cube veg stock

Bechamel

3 tbsp oil
3/4 cup AP flour
PB milk as needed
salt, pepper & nutmeg to taste (a small pinch of each should be enough)

(Bechamel ingredients can vary, start by adding some oil and flour and add milk gradually as shown in the video)

Vegan cheese for topping
Vegan mined meat for the filling recipe from here

Cooking Instructions:

Slice the potatoes, zucchini and egg plants. toss in some oil and salt lightly. place on a sheet tray and bake until brown.
prepare the tomato sauce by mixing all the ingredients with a hand blender.
Prepare the bechamel by adding the oil and flour to a sauce pan, move around till you have clumps, add in the PB milk slowly till you get a slightly thick liquid, add in the spices and remove off the heat.
Arrange the vegetables in layers in a deep oven tray, tomato sauce, vegan minced then bechamel and repeat.
cover with bechamel and grate some vegan cheese on top.
Bake at 200 c until the top is brown and a little crispy.