Moussaka

1 lb. aubergine (450g), diced
1 - onion, peeled and chopped
2 - garlic cloves, crushed
4 oz. button mushrooms (100g), wiped and halved
2 oz. TVP (50g), minced
4 T olive oil
2 T red wine
1 T tomato puree
9 oz. vegetable stock (250 ml)
0 - black pepper
1 - bay leaf
1 T finely chopped fresh basil
1 T finely chopped fresh oregano
0 - pinch of ground cinnamon
1 lb. potatoes (450g), peeled and thinly sliced
5 oz. vegan milk (150 ml)
1/4 oz. corn flour (7g)
0 - chopped fresh parsley

heat the oil in a large pan and fry the aubergine, onion, and garlic for 15 minutes, stirring frequently to prevent sticking. Add the remaining base ingredients apart from the mushrooms, bring to a boil, and cover and simmer for 5 minutes. Add the mushrooms and continue simmering for another 5 minutes, stirring frequently. Spoon the mixture into a shallow casserole dish.

Boil the potato slices for 5 minutes, then drain and arrange them on top of the vegetables. Mix the corn flour with the vegan milk until smooth and pour it into a small saucepan. Continue stirring for a few seconds until the sauce thickens. Remove from the heat and spoon the sauce evenly over the potatoes. Bake in a preheated oven at 180°C/350°F for about 30 minutes until browned. Garnish with chopped fresh parsley and serve with a green salad and warm bread.

From A Vegan Taste of Greece