VEGAN MOUSSAKA

MOUSSAKA

12 ounce package LightLife®  Smart Ground

2 boxes Dominex® Eggplant placed on cookie sheet and   baked at 350° for 15 minutes or until golden or 1 eggplant cut into ¼ slices cooked until tender either in oven or in water.

¼ cup flour

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 cups soy milk

½ of an 8 ounce package GoVeggie®  or Toffuti® vegan cream cheese

1 15 ounce can tomato sauce or pasta sauce

½ silken tofu blended well

Preheat oven to 350°.  Coat a 3 quart casserole with cooking spray.

In a saucepan, mix flour, salt, pepper, cinnamon, nutmeg and soy milk.  Heat to boiling, stirring constantly.  Boil for 1 minute, remove from heat, stir in vegan cream cheese until melted and mixed well. Place half of the eggplant slices in the casserole. Layer smart ground and tomato sauce. Pour 1-1/2 cups of the white sauce over this. Top with remaining eggplant slices.  Mix silken tofu into remaining white sauce.  Pour over the top of the casserole.  Bake 1 hour until firm. Let sit for about 10 minutes before slicing.