‘Mits’saka

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.

Serves 3-4

Ingredients

• tinned tomato
• 1 tbsp tomato ketchup
• 1 tbsp vegan worcestor sauce
• 2 tsp mixed herbs
• 60g ‘margarine’
• 30g plain flour
• 425ml ‘milk’
• 2 tbsp nutrional yeast flakes
• 2 small red onions
• 1 large carrot
• 1 red pepper
• 2 handfuls spinach
• 1/2 corgette
• 3 medimum aubergines
• handful cherry tomatoes

1. Pre-heat oven to 200ºC.
2. Slice the aubergine , cover with salt and leave for 30 minutes.
3. Rinse off salt off the aubergines and lay in baking tray, drizzle with oil and bake for 30 minutes.
4. Chop and fry the vegetables, add cherry tomatoes, tinned tomatoes, ketchup, worcestor sauce and mixed herbs.
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.
6. Layer the vegetables, aubergine and white sauce, finishing with the white sauce.
7. Bake at 200 degrees for 20 minutes. Serve with white crusty bread.

Tags: 'Mits'saka