Dairy-Free Moussaka

How do you get a nice rich cream sauce for Moussaka without any dairy? Easy, use soy milk and dairy-free margarine. The sauce doesn't turn out as white as when milk is used, but it tastes every bit as good. But, if you want an even richer sauce with a nice white color, use some non-dairy creamer instead.

• 3 eggplants (or 1 eggplant, and two zucchini)
• 2 lbs of ground beef or lamb
  (or one pound of each)
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 tsp nutmeg
• 2 TBSP parsley
• 1 eight oz can of tomato sauce
• 1/2 cup red wine
• olive oil
• dairy-free margarine
• salt and pepper to taste

1. Peel eggplant (and zucchini, if using) and cut lengthwise into 1/2 inch slices.
2. Saute ground meat in butter, salt and pepper, onions, and garlic until browned.
3. Add parsley, tomato sauce, and wine. Simmer for 25 minutes.
4. In greased baking pan (9x13x2) layer eggplant then meat mixture, then zucchini (or more eggplant if zucchini is not used), then meat mixture. Repeat until all of the ingredients are used.
5. Top with cream sauce.

Cream Sauce (bechamel):

• 2 cups hot soy milk
  (or non-dairy creamer)
• 3 TBSP flour
• 1/4 cup dairy-free margarine
• salt and pepper to taste

1. Melt margarine in pan.
2. Add flour and stir until smooth.
3. Gradually add hot soy milk (or non-dairy creamer), stirring constantly until thickened.
4. Season with salt and pepper to taste.