Oh happy days, oooh happy days..... it's my two days off and so looking forward to them. Though we have nothing really planned, as usual, we have a friend from Belgium staying with us for a few months (or he even might stay). He arrived just a few days ago so finally, we have some time off to enjoy this beautiful country.

The first idea was to go to the little island a 15-minute boat ride away, but it's a bit too cloudy and rainy today that we have to come up with something else!

Options, options, options.

But let's talk last night's dinner!

My friend is a vegan too so I made us one of my fav vegan comfort dishes. Though it is a bit more work, I enjoyed making and sharing this lovely vegan treat!

VEGGIE MOUSSAKA WITH CHEESY PARSLEY SAUCE

INGREDIENTS (SERVES 3-4)

For the moussaka veggie layers

2 eggplant, sliced
½ small pumpkin, sliced
2 potatoes, sliced
Roasted sunflower seeds (optional)

For the tomato sauce

¾ cup onion, chopped
3 cloves of garlic, minced
6 tomatoes, 3 blended and 3 chopped
1 bay leaf
Dried oregano, rosemary, rock salt, and black pepper to taste

For the cheesy parsley sauce

2-3 cups cauliflower florets
½ cup unsweetened almond milk
Nutmeg, rock salt, and black pepper to taste
¼ cup nutritional yeast
½ cup freshly chopped parsley
1 tbsp apple cider vinegar
½ tbsp lime juice

DIRECTIONS

For the moussaka veggie layers

Preheat oven to 200C or 400F.
Roast eggplant and pumpkin slices until soft and browned
Boil the potatoes until they start to soften, then slice.

For the tomato sauce

Heat cooking oil over medium heat. Saute onions for 2-3 minutes. Then add garlic and cook until fragrant.
Blend half of the tomatoes until smooth mixture.
Add blended tomatoes and tomato pieces to the onion mix. Stir well and season with oregano, rosemary, rock salt, and black pepper to taste
Cook covered until sauce-like consistency.

For the cheesy parsley sauce

Steam cauliflower until fork tender.
Add all ingredients to a blender and process until smooth.
Add to a cooking pot and cook on medium to medium-low until the sauce comes together.

Layers

Add a little oil to an oven-safe dish.
Layer the potatoes and season with black pepper
Then add a layer of the eggplant on top of the potatoes.
Pour half of the tomato sauce over the eggplant and potatoes.
Add the remaining eggplant and pumpkin slices followed by the rest of the tomato sauce.
Finish with the cheese sauce and cook in the oven until lightly browned.
Optional: sprinkle some roasted sunflower seeds on top for an extra crush.