DAY, DATE MONTH 2025

ARTICLE BY MO WHOLEFOOD CAFE

MOUSSAKA

WITH CAULIFLOWER MINCE ON AN EGGPLANT AND SWEET POTATO BED WITH DAIRY FREE BECHAMEL

ORGANIC | GLUTEN FREE | VEGAN

INGREDIENTS

1x Eggplant

1x Sweet Potato

1x Cauliflower

1x Red Capscicum

1x Onion

2 ClovesGarlic

∙2x Carrot

2x Celery Stalks

4x Tomatoes

90g Gluten Free Besan Chickpea Flour

1l Coconut Milk

90g Vegan Butter

Plant-based Mozzarella

METHOD

Slice eggplant and sweet potato, Place the slices on the oven tray and season as desired. Bake them for 7 mins at 180°C.

Simultaneously boil the tomatoes until they start peeling then place them into an ice bath, once they are cold. Peel them and blend them. Set the tomato puree aside.

FOR THE CAULIFLOWER BOLOGNESE

Mince the cauliflower in a food processor or blender.

In a sauce pot put olive oil, the onion and garlic, once they are brown add the rest of the veggies (celery, carrot, capsicum and the cauliflower mince) cook for 3-5 minuts and add the tomato puree, season to taste. Once is cook reserve a side.

FOR THE BECHAMEL

While you wait for the vegan butter to completely melt, heat the coconut milk in a sauce pot, then add the chickpea flour and keep steering to make the roux. Add the warmed coconut milk.

THE ASSEMBLY

Preheat oven to 180°C (fan forced). In a baking dish place the sweet potatoes in a single layer to cover the bottom completely, then layer the eggplant slices, next add the cauliflower Bolognese and the bechamel covering everything. To finish cover the top with plant-based mozzarella.

Bake for 30 minutes or until top is golden brown.