‘Mits’saka

‘Mits’saka

'Mits'saka

March 2, 2009
: 3-4

Mitsu's take on a traditional Moussaka. You can also add veggie mince to this recipe and therefore would need to decrease the amount of vegetables used.

By:

Ingredients
  • Tinned tomato
  • 1 tbsp tomato ketchup
  • 1 tbsp vegan Worcester sauce
  • 2 tsp mixed herbs
  • 60g margarine
  • 30g plain flour
  • 425ml milk
  • 2 tbsp nutritional yeast flakes
  • 2 small red onions
  • 1 large carrot
  • 1 red pepper
  • 2 handfuls spinach
  • 1/2 courgette
  • 3 medium aubergines
  • handful cherry tomatoes
Directions
  • Step 1 Pre-heat oven to 200ºC.
  • Step 2 Slice the aubergine , cover with salt and leave for 30 minutes.
  • Step 3 Rinse off salt off the aubergines and lay in baking tray, drizzle with oil and bake for 30 minutes.
  • Step 4 Chop and fry the vegetables, add cherry tomatoes, tinned tomatoes, ketchup, worcestor sauce and mixed herbs.
  • Step 5 In a seperate pan combine and heat the margarine, flour, milk and nutritonal yeast for the white sauce stir continuously till boiling, it should have a constitency thicker than water. If it’s too thick add more ‘milk’ if too thin add more flour.
  • Step 6 Layer the vegetables, aubergine and white sauce, finishing with the white sauce.
  • Step 7 Bake at 200 degrees for 20 minutes. Serve with white crusty bread.