Vegan Roasted Vegetable Moussaka

Name: Vegan Roasted Vegetable Moussaka
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Eastern European, Asian, European, Middle Eastern, Mediterranean
Ingredients: 1 tablespoon olive oil; 1 aubergine (eggplant), sliced; 1 large courgette (zucchini), sliced; 3 bell peppers (red, orange or yellow), sliced and cut into chunks; 6 large closed cap mushrooms, sliced; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; a good grinding of salt and pepper; 1 large onion, finely chopped; 2 large cloves garlic, crushed or grated; 6 large closed cup mushrooms, chopped; 200g (7 oz) meat-free mince; 400g (14 oz) tin chopped tomatoes; 1 teaspoon dried thyme; 1 tablespoon balsamic vinegar; 1 1/2 tablespoons vegan Worcestershire sauce (see notes below for substitutes); 250ml (1 cup) vegetable stock ( I used 3 stock cubes but you can follow the packet instructions, I use more than recommended for the quantity for a deeper flavour); Salt and pepper to season; 250ml (1 cup) oat milk (or your regular milk); 1/2 peeled onion; 2 bay leaves; 3 tablespoons vegan butter (or margarine); 3 tablespoons plain flour; salt and pepper