Moussaka & Tzatziki

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