Vegetable And Bean Moussaka
1lb (455g) orange-fleshed sweet potatoes, peeled and sliced
1 small aubergine, sliced
2 small courgettes, sliced
3 garlic cloves, unpeeled
5 tbsp olive oil
2 tbsp fresh thyme, chopped
2 tbsp fresh oregano, chopped
1 onion, chopped
1/4 tsp ground cinnamon
1/4 tsp allspice
400g can of black eyed beans, drained
2 x 400g cans chopped tomato
3 tbsp tomato puree
2oz (55g) vegan margarine
4 tbsp plain flour
1 pint (570 ml) soya milk
2 oz (55g) grated vegan cheddar cheese, eg Cheezly White Cheddar
1. Pre-heat oven to 230C/450F/gas mark 8. Cook potatoes in lightly salted water for 4 minutes and drain.
2. Place the sweet potatoes, aubergine and garlic in large roasting tin. Toss with 4 tbsp oil, half the herbs and seasoning.
Bake in oven for 20 minutes until softened. Add the courgettes and bake
for a further 10 minutes. Reduce oven to 190C/375F/gas mark 5.
Peel the garlic cloves and mash lightly with fork. Heat remaining oil
in frying pan and fry onion for 3-4 minutes until softened. Stir in
mashed garlic and spices and cook for 1 minute.
5. Add remaining
herbs, beans, tomatoes, tomato puree and seasoning. Bring to boil and
simmer for 3-4 minutes, stirring occasionally.
6. Melt margarine in
pan and stir in the flour. Cook for 1 minute and remove from heat.
Gradually stir in the milk until smooth. Return to heat and bring to
the boil. Cook, stirring continuously, until thickened. Season to
7. Spread half the roasted vegetables in a large oven-proof
dish and cover with half the tomato sauce. Repeat the layers. Pour over
the white sauce topping to cover. Sprinkle the cheese and sesame seeds
over and bake for 45 minutes until the topping is golden. Serves 6.