Vegan Moussaka and Tzatziki Recipe - Great British Chefs

Ingredients

• 1 leek, chopped (including the greens)
• 2 carrots, chopped
• olive oil, for cooking
• 1 aubergine, chopped
• 2 large baking potatoes, chopped
• 1 green pepper, deseeded and chopped
• 2 tomatoes, chopped
• 1 bay leaf
• 1 tbsp of thyme leaves
• 400g of tinned chopped tomatoes
• 250ml of vegetable stock
• 500ml of plant-based yoghurt, preferably Bettina's cashew yoghurt
• 2 tbsp of gluten-free flour, preferably the mixture below (but you can use your favourite shop-bought version if necessary)
• salt, preferably pink Himalayan
• black pepper
• 375g of plant-based yoghurt, preferably Bettina's cashew yoghurt
• 1/4 cucumber, finely chopped
• 1/2 garlic clove, peeled and grated
• 1 tbsp of chopped dill
• 1/2 lemon, juiced
• 560g of cashew nuts
• 500ml of water
• 1 probiotic capsule
• 210g of brown rice flour
• 140g of buckwheat flour
• 70g of rice flour, white
• 40g of oat flour
• 40g of potato starch
• 40g of tapioca flour