Vegan Moussaka

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Tomato Sauce:

 

1 medium onion

1 medium carrot

1 stock cube

1/2 pack (150g, 5oz) plain firm tofu

2 tbsp red wine vinegar

1/2 can (425g, 15oz can weight) green lentils

(or 125g (4oz) cooked green lentils)

5 tbsp tomato puree

Aubergine Layer:

1 medium aubergine (250-300g, 9-11oz)

Creamy Topping:

100ml (3.5 fl oz) soya milk

2 tbsp nutritional yeast flakes

1/4 pack (75g, 2.5oz) tofu (firm works well, could also try silken)

 

1. Peel and finely chop the onion and carrot.

Saute in stock made with the cube (or use oil if you prefer) until

vegetables are softened.

 

2. Meanwhile, grate or finely chop the drained and rinsed tofu.

Drain and rinse the lentils.

 

3. Add the tofu to the pan with the vinegar and stir for another 5

minutes.

Add the drained lentils and the tomato puree, and about 125ml (4fl

oz) water.

Stir well, lower heat and simmer for 10-20 minutes.

Season to taste.

 

4. Meanwhile, to prepare the creamy topping, liquidise together the

soya milk, nutritional yeast and the tofu.

Season to taste.

For the aubergine layer, slice the aubergine in 1/2 cm (1/4 inch)

round slices.

 

5. To assemble, use a square baking dish, about 20cm x 20cm.

Put half the tomato sauce in the bottom and cover with half the

aubergine slices.

Repeat these 2 layers and finally pour the creamy topping over.

 

6. Bake at Gas 6 (200 C, 400 F) for about 1 hour until topping is set

and aubergines are soft.

 

Serves 2

Source: Katherine Pugh/ http://www.ivu.org/r