Josephine Eliza: Left Over Bolognaise - No Tomato

Monday, 3 February 2014

Left Over Bolognaise - No Tomato - Courgette Turkey Moussaka

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.

Ingredients:

Left Over Bolognaise (Recipe Here)

1 Courgette

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

Topping:

Vegan Parmesan:

Ground Almonds

Nutritional Yeast

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.