Magnificent Meatless Moussaka

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Ingredients (use vegan versions):


  • Bechamel Sauce:
  • 2 tablespoons non-hydrogenated vegan margarine
  • 2 tablespoons flour
  • 1 cup vegan soymilk
  • Filling:
  • 4 medium potatoes
  • 1 large eggplant
  • 2 tomatoes, chopped
  • 10 mushrooms, sliced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 1 package Yves (or other) veggie ground round (simulated ground beef)
  • Seasoning: olive oil, salt, pepper, cinnamon, nutmeg and bay leaf

Directions:


Peel and cut the potatoes to 1/4″ thick
slices. Cut the top and bottom off the
eggplant and cut into 1/2″ thick
slices. Place potatoes and eggplant
onto broiling pan, and drizzle with
olive oil, as well as a shake of salt
and pepper (you may have to divide into
two batches, due to space). broil for
about 10 mins on each side, or until
you notice that the potatoes are golden
and the eggplant is steaming and
slightly mushy. turn off oven but leave
potatoes and eggplant inside to keep
them warm.


In a skillet, fry the onion and ground
round in some margarine until onions
are translucent.


In a large bowl, combine chopped
tomatoes, mushrooms, zucchini and red
pepper with onion and ground round
mixture. Season with salt, pepper, and
plenty of cinnamon and nutmeg.


To make bechamel sauce, melt the
margarine in a saucepan over low heat,
and mix in flour but don’t allow it to
brown. once you have a mushy mixture,
SLOWLY add some soymilk. Mix thoroughly
with a wooden spoon, then add more
soymilk etc… until mixture is thick
and creamy. Place a bay leaf in mixture
as it thickens to add some flavour.


Now to combine everything:
In a large ovenproof dish, layer the
bottom with some eggplant slices, top
with filling mix, then potato slices,
then filling and so forth. Finally,
pour the bechamel sauce over the whole
thing.


Bake covered for 30 mins at 375 F and
then uncovered for another 20 mins (to
evaporate some of the juices).


Serve with plain soy yogurt and soy
feta, and some nice crusty vegan bread.
Tastes even better the next day!


Serves: 6


Preparation time: 1.5 hours

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