Vegetable moussaka

This dish requires more work than most of the recipes I've posted so far, but it's certainly worth the effort! Serve it with fresh bread, pickles, olives or hot peppers!

Ingredients (serves 6-8)

- 1 large eggplant (or 2 smaller ones), washed and cut into 1cm thick round slices

- 2 medium size zucchini, washed and cut into 1cm slices 

- 4-5 medium potatoes, peeled and cut into 1cm thick round slices

- 1 small asparagus bunch, washed, tough ends snapped off, and cut into bite size pieces

- 1 recipe tofu bolognese sauce (click here for the recipe)

- 4 Tablespoons extra virgin olive oil

- sea salt and freshly squeezed black pepper

For the cheesy vegan Bechamel sauce

- 1 Tablespoon extra virgin olive oil

- 1 small onion, minced

- 2 cups almond milk

- 2 Tablespoons organic flour

- 1 teaspoon nutmeg

- 1/2 cup nutritional yeast

- sea salt and freshly ground black pepper

Prepare two baking sheets by lining them with parchment paper. Brush the eggplant slices with 2 Tablespoons of the olive oil and place them on the baking sheet. Repeat with the zucchini slices. Bake at 375F for about 25 minutes or until tender. 

Bring a pot of water to the boil, add in some sea salt and the potato slices. Boil for about 5 minutes or until fork tender making sure you do not overcook them so they don't fall apart. Drain carefully (I used a slotted spoon to scoop them out) and reserve. 

Bring another pot of water to the boil, add in some sea salt and the asparagus and cook for about 4 minutes, drain and reserve. 

To prepare the 'Bechamel' sauce, start by placing the flour in a small bowl and gradually whisking in one cup of the almond milk. Reserve. Heat the olive oil in a sauce pan, add in the onion and cook until translucent, then add in the almond milk mixture and remaining almond milk, stirring constantly. Season with the salt, pepper and the nutmeg. Simmer for a few minutes until the sauce starts to thicken. Remove from heat and add in the nutritional yeast. 

To assemble the moussaka, start by lightly covering the bottom of an ovenproof dish with a little bit of the vegan bolognese sauce then alternating the layers of veggies and remaining bolognese and finishing with the Bechamel sauce. Bake at 375F for about 35 minutes or until a golden crust forms around the edges. Allow to cool slightly before cutting (if you can!) and enjoy!