Vegan moussaka

Yield: 1 servings

Measure Ingredient
2 larges Aubergines/eggplants, sliced lengthwise
2 mediums Courgettes/zucchini
½ cup Soya mince/TVP
1 tablespoon Vecon/vegetable stock
½ cup Olive oil (or less, but it won't taste the same) some olive oil for frying
3 tablespoons Vegan cheese
3 tablespoons Pine kernels/nuts
3 mediums Potatoes, sliced
3 cups White sauce (vegan unhydrogenated marg/soya milk/white flour)
1 can Tomatoes
1 large Onion
3 \N Cloves garlic

Salt and let stand the aubergines for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in some olive oil till tender.

Fry onions in the olive oil and add the garlic and courgettes. Add the soya mince which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasn't done traditionally.

In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix.

Bake in the oven for about 25 minutes at about 300 degrees F.

From: Jim Porter Date: 05-13-93

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