Moussaka & Tzatziki

Name: Moussaka & Tzatziki
Yield: Serves 4
Cuisine: Bulgarian
Ingredients: 1 tablespoon thyme leaves; 1 bay leaf; 1 tablespoon chopped dill; ½ garlic clove, peeled and grated; juice of ½ lemon; pink Himalayan salt and black pepper, to taste; 375 g (13 oz / 1½ cups) Cashew Yoghurt or any plant yoghurt; ¼ cucumber, finely chopped; 500 ml (1 lb 2 oz / 2 cups) Cashew Yoghurt or any plant yoghurt; 2 tablespoons Gluten-free Flour Mix; 250 ml (8½ fl oz / 1 cup) vegetable stock; 1 aubergine (eggplant), chopped; 2 large baking potatoes, chopped; 1 green (bell) pepper, deseeded and chopped; 1 whole leek, chopped, greens and all; 2 carrots, chopped; olive oil, for cooking; 2 tomatoes, chopped; 1 x 400 g (14 oz) tin of tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

A dish that deserves the time that it takes to prepare, and for me a reminder of many holidays spent in Bulgaria. The smell of my grandmother’s and aunties’ kitchens and memories of myself sat at the kitchen table peering at the hustle and bustle around me in a family that loved to cook.

Ingredients

1 whole leek, chopped, greens and all
2 carrots, chopped
olive oil, for cooking
1

Europe
Bulgaria
Main course
Gluten-free
Eastern Europe
Vegan

Method

Preheat the oven to 200°C (400°F/Gas 6).

In a big pan on a medium heat, add the leek and carrots to some olive oil and cook until soft for about 5 minutes