Vegan Moussaka

Sometimes it's hard to find good vegan main dishes that have plenty of flavor. This dish has plenty of flavor, and is great for when you're trying to impress your favorite vegan. It does take quite a while to make though, so it's not for people in a hurry.

• 3 eggplants (or 1 eggplant, and two zucchini)
• 2 cups of tvp
• 2 cups of warm water
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 tsp nutmeg
• 2 TBSP parsley
• 1 eight oz can of tomato sauce
• 1/4 cup red wine
• olive oil
• dairy-free margarine
• salt and pepper to taste

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

Cream Sauce (béchamel):

• 2 cups hot soy milk
• 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, stirring constantly until thickened.
4. Season with salt and pepper to taste.