Vegetarian Moussaka

Submitted By:
joy


Background Info:
This vegetarian moussaka uses textured vegetable protein (TVP) also known as textured soy protein (TSP) instead of minced meat. I cook it for my Vegetarian friends when they come round and they love it. No. of Servings:
4 Preparation time:
40min(s) Course:
Main Cooking time:
40min(s) Cooking Instructions:
Chop the onion, mushrooms and tomatoes and thinly slice the aubergine. Heat 2 tbsp of oil in a big saucepan, then sauté onion until transparent. Add crushed garlic, mushrooms, tomatoes, tomato paste, water, yeast extract, TVP, stock cube and parsley. Stir well, bring to boil, reduce heat and simmer covered with lid for 10 minutes. Dust the aubergine slices in the flour, then fry in oil until soft. In an oven proof dish layer the aubergines and TVP mixture from the pan, the top layer should be aubergines. Sprinkle the top with the cheese. Whisk together the eggs and yoghurt and pour over the cheese. Bake in the oven at 180C (gas mark 4) for 35 - 40 minutes until the top is golden brown.