The classic comforting Greek dish has been given a vegetarian makeover in this hearty, healthy recipe that is suitable for vegans and uses peppers and courgettes instead of mince.
Category: not set
Cuisine: not set
3-4tbsp sunflower oil
1 medium onion peeled and finely chopped
2 garlic cloves peeled and crushed
2 medium courgettes trimmed and thickly sliced
2 cm chunks
200 ml vegetable stock (made with 1 vegan stock cube)
400 g chopped tomatoes
1 tbsp tomato puree
2 tsp dried oregano
1 tsp dried thyme
1 leaf
1 tsp flaked sea salt plus extra to season
1 tsp caster sugar
3 small aubergines
600 ml Free From soya milk
½ medium onion peeled and thickly sliced
1 leaf
1 sprig
¼ tsp ground nutmeg
75 g plain flour
75 g Free From sunflower spread
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