Vegan Moussaka with Tideford Organics Ragu Bolognese
By Tideford Organic
Published on 24 May 2022
A deliciously warming vegan version of this classic Greek dish – layers of aubergine and potato combined with a creamy vegan béchamel, and Tideford Organics.Time and servings
50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 30 g of margarine
- 1 sprinkle of oregano, to garnish
- 2 tubs of tideford sauce
- 275 ml of soya milk
- 4 tbsp of vegetable oil
- 1 aubergine, cut into 1/2cm slices
- 30 g of cornflour
- 30 g of breadcrumbs
- 1 large potato, cut into 1/2cm slices
Method
Step 1
Pre-heat oven to 160C/350F/gas mark 4.Step 2
Heat 2 tbsp oil and fry slices of aubergine on both sides. Set aside. Repeat with the potato slices. Tip: Use a griddle pan for attractive griddle lines on the aubergine.Step 3
Lightly grease a shallow oven-proof dish. Arrange half the aubergine slices across its base & top with one pot of the sauce. Arrange the potato slices on top and add the second pot of sauce. Finish with the remaining aubergine.Step 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. Tip: Use 50g of cauliflower puree in place of margarine for extra goodness.Step 5
Pour over the aubergine and sprinkle with breadcrumbs & oregano. Tip: For a gluten free version use gluten free breadcrumbs or finely chopped walnuts.Step 6
Bake for 30 minutes and serve.