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

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.