Moussaka
Ingredients
Olive oil
2 medium aubergines, cut into 1 cm thick rounds
1 large onion, finely chopped
2 garlic cloves, crushed
300g veggie mince
1 tin chopped tomatoes
2 tbspn tomato puree
75ml red wine
250ml vegetable stock
2 tspn parsley chopped
2 tspn marjoram chopped
salt and pepper
white sauce
grated cheese or vegan cheeze to top
Method
1. Brush the sliced aubergines with olive oil and bake for 15 minutes at 180 C. Meanwhile, fry the onion, garlic and mushrooms in the olive oil for 5 minutes.
2. Stir in the veggie mince and gently fry for two 2 minutes,stirring occasionally. Then add the tomato puree, wine, stock, parsley and marjoram, season it all with salt and pepper.
3. Stir well and allow to simmer until most of the fluid has been absorbed or reduced (approx. 15 minutes).
4. Spoon half of the sauce into the bottom of the oven proof dish and top with half of the aubergine slices then spoon on the remaining sauce and top with the rest of the aubergines.
For the white sauce
2 tbspn sunflower oil
25g/1oz plain flour
300ml/10floz soya milk
salt
freshly ground black pepper
freshly grated nutmeg
1. Heat the oil in a saucepan and add the flour. Stir over a gentle heat for a moment or two.
2. Add a third of the milk, stir until thickened, then add the rest of the milk and stir until smooth. The sauce will become thicker as it cooks, and you can always add more soya milk after cooking if necessary.
3. Heat the sauce over a very gentle heat for 10 minutes to cook the flour.
4. Season with salt, pepper and nutmeg to taste.
5. Pour the white sauce over the top layer of aubergines. Top with grated vegan cheese, for example Cheezly or Scheese.
6. Place in a pre-heated oven at gas mark 4/375 F/180 C and bake for 45 minutes or until the topping has turned golden brown.