Vegan mousaka for Christmas?

Why not!!

Ingredients

for four persons

3 aubergines

3 zucchini

2 sweet potatoes

1/2 cup tomato sauce finely chopped

for the bacon marinara:

3 tbsp barbecue sauce

3 tbsp mustard

3 tbsp soy sauce

1 tbsp carob honey syrup

1 glove garlic

1/2 tsp paprika

1 tsp cumin powder

salt & pepper

1/3 cup hot water

For the bechamel:

50 gr vegan butter

5 tbsp whole wheat flour

500 ml soy milk

salt

ground nutmeg

2 tbsp nutritional yeast

Directions

Cut the 2 aubergines, sweet potatoes & zucchinis length wise. Sprinkle with olive oil and grill until golden brown. Cover the bottom of a baking pan with sweet potatoes, zucchini and aubergines slices.

Now make the aubergine bacon marinara sauce:

Mix all ingredients in a blender. Cut one aubergine in cubes and mix with 2/3 of the marinara sauce. Grill until golden brown. Half way through, turn them around on the baking pan. Mix the remaining 1/3 of the marinara with the tomato sauce. Pour over the vegetables and then add the aubergine bacon.

Now make the bechamel:

In a deep pan heat the butter. Add the flour stirring continuously for 1 minute. Add soy milk and whisk continuously. Add spices and nutritional yeast. Let on medium heat until it thickens. If not as thick as desired add 2 tbsp of corn flour.

Pour over the aubergine bacon, sprinkle some nutritional yeast and put in the oven for 45 minutes, until golden brown.

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