Vegan Moussaka

4 tbsp vegetable oil
1 aubergine, 1/2 cm slices
1 large potato ½ cm slices
2 x 300g pots Tideford Ragu Bolognese or make your own!
30g cornflour
275ml soya milk
30g vegetable margarine
Salt and pepper
30g wholemeal breadcrumbs
Oregano to garnish
  • Pre-heat oven to 160C/350F/gas mark 4
  • Heat 2 tbsp oil and fry slices of aubergine (and courgettes**) on both sides. Set aside. Repeat with the potato slices. *
  • Lightly grease a shallow oven-proof dish. Arrange half the aubergine slices across its base & top with one pot of the ragu. Arrange the potato slices on top and add the second pot of ragu. Finish with the remaining aubergine.
  • In a small cup add a little of the soya milk to the cornflour and mix into a thin paste. Add to the remaining soya milk in a saucepan and whisk continuously over a gentle heat until thick and smooth. Stir in the vegetable margarine* and season with salt & pepper
  • Pour over the aubergine and sprinkle with breadcrumbs & oregano*
  • Bake for 30 minutes.


*Tip: Use a griddle pan for attractive griddle lines on the aubergine.

*Tip: Use 50g of cauliflower puree in place of margarine for extra goodness

*Tip: For a gluten free version use gluten free breadcrumbs or finely chopped walnuts

**Shillingford Tip: Why not add some courgettes to the dish

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