Vegetarian Moussaka

A delightful lacto-vegetarian meal, Veg-etarian Moussaka needs only a mixed salad to make a satisfying supper or dinner.

6 oz. minced beef-flavoured soya protein

1 ½ pints strong hot vegetable stock

5 fl. oz. vegetable oil

1 large onion, thinly sliced

1 garlic clove, crushed

14 oz. canned peeled tomatoes, drained and chopped

2 ½ oz. tomato puree

2 oz. mushrooms, sliced

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

2 large aubergines , sliced and degorged

1 oz. seasoned flour, made with

1 oz. flour,

½ teaspoon salt and

1 teaspoon black pepper

12 fl. oz. bechamel sauce

2 eggs, well beaten

2 oz. Parmesan cheese, grated

Place the soya protein and stock in a large bowl and leave to soak for 6 minutes. Drain the soya protein through a fine strainer into a medium-sized mixing bowl. Discard the stock and set the soya protein aside.

In a large frying-pan, heat

2 fluid ounces of oil over moderate heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, for Vegetarian Moussaka is made with beef-flavoured soya protein.

5 to

7 minutes or until the onion is soft and translucent but not brown. Stir in the soya protein, the tomatoes, tomato puree, mushrooms, salt, pepper and cayenne. Cook, stirring occasionally, for 5 minutes. Remove the pan from the heat.

Coat the aubergine slices in the seasoned flour, shaking off any excess.

In a second frying-pan, heat half the remaining oil over moderate heat. When the oil is hot, add half the aubergine slices and cook them for 3 minutes on each side or until they are lightly and evenly browned. With a slotted spoon, transfer the slices to a plate. Set aside While you cook the remaining aubergine slices in the same way, using the remaining oil.

Remove the pan from the heat.

Arrange one-third of the aubergine slices on the bottom of a large ovenproof casserole. Top with half of the soya protein mixture. Continue making layers in this way until all the ingredients

Serve Vegetarian Nut Bake with broccoli, potatoes and tomato juice. are used up, ending with a layer of aubergine slices. Set aside.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized mixing bowl, com-bine the bechamel sauce, eggs and half the Parmesan cheese, beating with a fork until they are well mixed. Pour the mixture over the aubergine slices.

Sprinkle over the remaining Parmesan cheese and place the casserole in the oven. Cook the mixture for 30 to 35 minutes or until the top is golden brown.

Remove the casserole from the oven and serve at once.

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