Vegan Moussaka - cooking recipe

Ingredients

Layers
2 -3 medium eggplants, peeled and sliced (1/2-inch slices)
1 medium butternut squash
2 medium zucchini, thinly sliced
3 medium potatoes, peeled and thinly sliced
1/2 yellow pepper, sliced
1/2 red pepper, sliced
1/2 green pepper, sliced
feta, recipe (see below)
Sauce
1 small onion, white
2 cloves garlic, minced
1 tablespoon white wine vinegar (I used Red)
14 ounces canned tomatoes
14 ounces lentils, drained
1 tablespoon oregano, chopped
2 tablespoons parsley, chopped
1/2 teaspoon cinnamon
Bechamel
3 tablespoons Earth Balance margarine
3 tablespoons flour
2 cups unsweetened soy milk
1/2 teaspoon salt
1 1/2 tablespoons ground flax seed (optional)
feta
1 lb firm tofu, drained
1 1/2 cups water
1/2 cup miso, light
3 tablespoons white wine vinegar
2 teaspoons salt

Preparation

1. Preheat oven at 400 degrees.
2. Slice your eggplant, potatoes, squash and zucchini*.
3. Sprinkle your eggplant with salt and layer and let drain in a colander for twenty-five minutes.
4. Spray cooking spray or use oil or Earth Balance on the cooking sheets before spreading eggplant, potatoes, zucchini and squash.
5. Bake for about 30 minutes; turn once.
*don't bake the zucchini if you don't enjoy it super soft.
6. Chop onions; saute & add garlic when onions are just about done.
7. Add vinegar; reduce.
8. Add tomatoes w juice.
9. Add 1/2 can of lentils with about 1/2 the juice (or drain and use 1/2 can of water to reduce the sodium content).
10. Add Oregano, parsley and cinnamon; simmer for about 15 minutes.
Bechamel: (this takes practice -- ).
11. Melt Earth Balance; stir in flour on medium heat.
12. Keep stirring and add milk slowly; stir out the lumps.
13. Set aside, and put on a lid (you don't want the sauce to thicken to much).
14. Stir in ground flaxseed (Optional).
\"Betta Feta Tofu\".
* (instead of making this, I just crumble tofu in a bowl; add the vinegar, and miso, and stir).
15. Cut tofu into 1\" cubes.
16. Simmer in boiling water for about 5 minutes; drain.
17. Whisk water, miso, vinegar and salt; combine with tofu in a container; stir and refrigerate.
(Crumble tofu cubes and use in place of feta -- use within 2 weeks).
Assembly time!
14. Layer the potatoes in a casserole dish (suggested size: 9x13).
15. Followed by eggplant, squash and zucchini.
16. Add other vegetables if you used them.
17. Pour most or all of the tomato/onion sauce over top with crumbled feta.
18. Repeat the layers and sauce if there is any left.
19. Pour the bechamel (may need to be reheated); sprinkle with vegan cheese if you so desire; (looks very nice with the minced red pepper & tofu crumble).
20. Cover* & bake at 350\u00b0 for an hour (remove cover for the last 15 minutes).
* I am always too impatient to let the eggplants drain for 30 minutes beforehand, so I don't use a cover.
Serve & Enjoy:).
421 cal (15g fat, 55g carbs, 20g protein).