55/56 VEGETARIAN/VEGAN MOUSSAKA INVENTION ROUGH DRAFT

INGREDIENTS

Potatoes
Eggplant
(Optional sliced zucchini)
Canned heritage tomatoes
TFP
Cumin
Oregano
Onions
Garlic

SAUCE
Bechamel (I will try soy milk and butter substitute and wheat flour substitute)


DIRECTIONS
PREP TIME OVER ONE HOUR

Slice potatoes and parboil
Slice eggplant and salt, bake at 400 F and brown for 10 minutes on both sides, cookie sheet sprayed with EVOO
Sauce:  garlic, onions until sauteed and add rehydrated TVP , add tomato sauce, cumin, oregano and cook until sauce is reduced in half.
Shred Parmesan cheese and Mozarella cheese or tofu substitute

Bechamel sauce with Soy Milk  (thicken with corn starch).  Melt butter and mix with flour until well combined then add the warmed Soy Milk and cook until thickened.

Turn down to 350 F
Sprinkle corn meal on bottom of pan.
First layer potatoes.
Then Layer Eggplant.
(optional other layer with Zucchini)
Pour Tomato/TVP Sauce Over Top.
Then sprinkle with shredded parmesan/mozarella
Then layer eggplant
(optional other layer with Zucchini)
Pour Tomato/TVP Sauce Over That.
Compact it down (pressing)
Then layer Sauce over the top
Cover with Aluminum Foil and bake for 45 minutes.
Take aluminum foil off and sprinkle with cheese, bake for 15 minutes until golden brown.

Let set for 30 to 40 minutes and serve.