Vegan Moussaka
By: Helen Pitlick
Published: Sunday, February 14, 2010 - 7:09am

Ingredients




2 larges eggplants, sliced lengthwise
2 mediums zucchini
1 cup TVP
1 tablespoon vegetable stock
1 cup Olive oil (or less, but it won't taste the same), plus extra for 3 tablespoons Vegan cheese
3 tablespoons Pine nuts
3 mediums Potatoes, sliced
3 cups White sauce (vegan non-hydrogenated margerine/soy milk/white flour)
1 can Tomatoes
1 lrg Onion
3 Cloves garlic

Preparation

1 Salt and let stand the eggplant for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in olive oil until tender. 2 Fry onions in the olive oil and add the garlic and zucchini. Add the TVP, 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. 3 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. 4 Bake in the oven for about 25 minutes at about 300 degrees F.