Left Over Bolognaise
No Tomato - Courgette Moussaka
Egg Free, Dairy Free, Egg Free, Lactose Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free.
I apologize for the photos my camera battery has died and i haven't my charger with me so these are phone photos, hopefully they'll still make your mouths water.
Left Over Bolognaise (Recipe Here)
Thick Cheesy White Sauce:
300ml Almond Milk
1 Tsp Mixed Dried Herbs
1 Tbls Fine Cornmeal
2 Tbls Nutritional Yeast
2 Tbls Sweet Potato Starch
1 Tsp Vegan Bouillon Stock
Vegan Bouillon Stock
Makes: 2 Main Meal Portions
Firstly I should mention if you want a less watery moussaka then you can roast your courgettes before using them as this will get rid of most of the water, and will give you a more stable moussaka in the end.
Mandolin or finely slice your courgette and place your first layer into the dish you are using.
Spoon a layer of your bolognaise over your courgette layer.
Now for another layer of your slices of courgette.
Spread your final layer of bolognaise on top of the courgettes.
Leave to one side whilst you make your thick sauce.
Pre-heat your oven to Gas Mark 6.
To a pan add half of the milk and cornmeal and stir on a medium to low heat.
Next add the sweet potato starch and stir until combined.
Keep stirring until the mixture is lovely and thick.
Add the other half of the milk and stir until your mixture thickens again.
Now add your herbs, stock and nutritional yeast
You can now pour the white sauce on top of your bolognaise and courgettes.
Mix together your vegan parmesan and sprinkle it over the top.
If you would rather a less crumbly topping then simply just swirl the vegan pamesan into your white sauce a little.
Place your dish into your pre-heated oven for 20 minutes, then turn your dish to prevent burning and leave in for another 15-18 minutes.
Leave it to cool down for a while so that you can cut a slice out without it falling apart.
Great with an array of steamed vegetables.
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