Bettina's vegan moussaka recipe is served with tzatziki on the side made from homemade cashew yoghurt. If you're short on time, you can use shop-bought plant-based yoghurt instead of making your own, but it adds plenty of flavour to the dish. Similarly, swap the gluten-free flour mix for a shop-bought one if needed – this version from Bettina comes highly recommended, though, so it's a great recipe to have in your repertoire. This recipe is from Happy Food by Bettina Campolucci Bordi, published by Hardie Grant. Images by Nassima Rothacker.
Vegan moussaka and tzatziki