Vegan Roasted Vegetable Moussaka Recipe | Samsung Food App

Ingredients

• 1 tablespoon olive oil
• 1 aubergine (eggplant), sliced
• 1 large courgette (zucchini), sliced
• 3 bell peppers (red, orange or yellow), sliced and cut into chunks
• 6 large closed cap mushrooms, sliced
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• a good grinding of salt and pepper
• 1 large onion, finely chopped
• 2 large cloves garlic, crushed or grated
• 6 large closed cup mushrooms, chopped
• 200g (7 oz) meat-free mince
• 400g (14 oz) tin chopped tomatoes
• 1 teaspoon dried thyme
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons vegan Worcestershire sauce (see notes below for substitutes)
• 250ml (1 cup) vegetable stock ( I used 3 stock cubes but you can follow the packet instructions, I use more than recommended for the quantity for a deeper flavour)
• Salt and pepper to season
• 250ml (1 cup) oat milk (or your regular milk)
• 1/2 peeled onion
• 2 bay leaves
• 3 tablespoons vegan butter (or margarine)
• 3 tablespoons plain flour
• salt and pepper