450g Soya Mince (cooked as states)
2 onions, chopped
1 - 2 cloves garlic
2 tablespoons tomato puree
1 teaspoon cinnamon
3 or 4 mediums sized potatoes
2 medium aubergines
1 tablespoon chopped fresh parsley
pinch or 2 of nutmeg
4 tablespoons vegan margarine
4 tablespoons flour
2 cups unsweetened soy milk
nutritional yeast flakes (optional)
vegan cheddar to grate on top (optional)
Preheat oven to 180 - 200 degrees Fahrenheit / 90 degrees Celsius.
Slice aubergines, sprinkle with lemon juice to stop turning brown. Rub with salt and place in a colander to expel bitter taste.
Parboil potatoes and drain, when cooled slightly, thinly slice.
Meanwhile, fry onion and garlic in a little olive oil until onion is soft, add soy mince and the water that the package says to use. (I usually add a little at a time so that it doesn’t go too sloppy and then stop at desired consistency.)
Add tomato puree and cinnamon to mince mixture and stir well.
When cooked through, set aside and then add the parsley.
In a non stick pan, melt the margarine and add the flour stirring till you have a doughy blob! Add the soy milk and nutmeg and stir continuously until starts to thicken. If using nutritional yeast add while its thickening to desired taste. When quite thick set aside away from the heat.
In a casserole dish or lasagna dish begin layering meat mixture followed by a layer of aubergine then a layer of potato. Continue until all ingredients are used or you almost run out of room in the dish (- need to leave enough room for the sauce!)
Pour sauce over top and then grate cheese on top if using.
Place in oven and bake for about 40 minutes or until top browning slightly.
Serve with salad and home-made vegan garlic bread.
Tip: If not browning very well after 40 Minutes, can always put under grill to finish off.