Vegan

MOUSSAKA

Ingredients 2 450 g 4 tbs. 15 g 25 g aubergines, sliced courgettes, sliced lengthways olive oil vegetable margarine vegan Cheeze Cheddar style

Serves 4 a) Drain black-eyed beans. b) Prepare the aubergines and courgettes and place them in a colander. Sprinkle with salt and leave to drain for one hour to exclude their bitter juices. Rinse well and drain on absorbent kitchen paper. c) Meanwhile, heat the oil for the sauce in a saucepan and fry the onions and garlic until soft and golden. Add the tomatoes, tomato puree, wine, oregano and spices and bring to the boil. Reduce the heat and simmer for 15-20 minutes, until reduced and thickened. Stir in the beans and parsley and season to taste. d) While the sauce is cooking, fry the aubergines and courgettes in the olive oil and margarine until they are golden on both sides. Drain well on absorbent kitchen paper.Make the bchamel sauce: melt the margarine over low heat and stir in the our. Cook for one minute without colouring, then gradually add the milk, beat the sauce well until thick and smooth. Remove from the heat, add the Cheeze, and season to taste (yeast akes might be good, too). e) Assemble the moussaka in an ovenproof dish (rst layer of aubergines and courgettes, covered with tomato and bean sauce, another layer of aubergine and courgettes, then nish with bchamel sauce and sprinkle with Cheeze. f) Bake in preheated oven at 180 degrees Celsius for 1 hour. Let it stand 5 minutes before serving.

For The Tomato and Bean Sauce: 1 can black-eyed beans 2 tbs. olive oil 2 onions, chopped 1 garlic clove, crushed 400 g can chopped tomatoes 2-3 tbs. tomato puree 150 ml white wine 1 tsp oregano pinch each ground cinnamon and allspice 1 tbs. chopped parsley salt and freshly ground black pepper For The Bchamel Sauce: 40 g vegetable margarine 40 g our 450 ml Soya milk salt and freshly ground black pepper 25 g vegan Cheeze Cheddar style kitchen paper