In honour of Veganuary this month, here's my delicious and creamy vegan moussaka.

Ingredients & Tips:

Mushroom Duxelle - this is going to act as out meat substitute!
3 shallots
250g Close cup mushrooms
30g Vegan butter
40ml Vermouth - (VEGAN'S USE DRY SWEET SHERRY INSTEAD, OR DRY WHITE WINE AS VERMOUTH IS NOT VEGAN FRIENDLY)
Salt, Pepper & Thyme to season
Garlic - 1 TBSP
Pecans - 75g

The rest of the filling:
1 Large Potato - I used Maris Piper potatoes
1 Large Courgette (Zucchini
1 Large Aubergine (Eggplant)
Olive oil, salt, pepper and oregano to season the vegetables.

Béchamel sauce:

Roast 2 whole Garlic Bulbs with salt and olive oil

Soy milk - 1 Litre (YOU MAY NOT NEED ALL OF THIS, ADD LITTLE BY LITTLE UNTIL YOU'RE HAPPY WITH YOU CONSITENCY)

Heat the soy milk with: 1 Shallot, 20g Black Peppercorns and a handful of parsley.

100g Butter
Plain flour - No measurement for this, just add little by little until you've formed a nice thick roux - as seen in the video.

Finish with seasoning the sauce with nutmeg, salt and pepper - SEASON TO TASTE!

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