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Whole Gourmet Natural Cooking

Vegetarian Moussaka (Dairy-Free)
Yield: 8 servings

Don't be daunted by the ingredients list for this fabulous Greek casserole; each step is simple and goes quick. The reward is bite after bite of tender roasted eggplant in a tomato-based red wine marinade. This is one of those dishes to serve meat-eaters at dinner parties and potlucks. Of course, you can also make it the traditional way, replacing the tofu and tempeh with ground lamb or beef.

MARINADE
1 pound firm tofu
1/2 pound tempeh
1/2 cup port or any sweet red wine
2 tablespoons olive oil
1 onion, diced small
2 cloves garlic, minced
1 tablespoon unrefined sugar
1 1/4 teaspoon salt
1/4 teaspoon black pepper

MOUSSAKA
2 medium eggplants
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 bunch fresh basil
1 cup bread crumbs

CASHEW SAUCE
1 cup cashews, soaked in water 15 minutes
1/2 cup almond or soy milk
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon nutmeg

Crumble the tofu and tempeh together in a mixing bowl, mashing any large pieces. Mix in the remaining marinade ingredients and marinate for 30-60 minutes (or longer if you have time).

Preheat the oven to 400 degrees. Slice the eggplant into 1/4-inch slices and layer them on a baking sheet. Brush with a little olive oil and sprinkle with salt. Roast the eggplant until just soft and slightly browned, about 20 minutes. Turn the oven down to 350 degrees.

Heat the olive oil in a large saute pan over medium heat. Add the tofu marinade to the pan. Cook for 10 minutes, turning only once while cooking to allow the tofu to brown slightly. Stir in the tomato sauce, oregano, parsley, salt and pepper. Simmer for 10-12 minutes.

Blend all of the cashew sauce ingredients in a food processor until smooth.

Arrange half of the eggplant slices in even rows in a large casserole dish. Place several basil leaves over the eggplant and spread half of the tofu sauce on top. Sprinkle with half of the breadcrumbs. Add another layer of eggplant and basil, and cover with the tofu sauce. Spread the cashew sauce evenly over the top and sprinkle with the remaining breadcrumbs. Drizzle the top with a little olive oil and bake 35 minutes. Slice and serve.