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