Moussaka Vegan or Vegetarian You Choose

Ingredients

• 1 lb firm tofu, drained
• 1 1⁄2 cups water, to cook tofu
• 1⁄2 cup light miso
• 3 tablespoons white wine vinegar
• 2 teaspoons salt
• 2 -3 medium eggplants, peeled and sliced (1/4-inch slices)
• 1 cup flour
• salt, for sweating eggplant
• oil, for frying eggplant
• 2 medium zucchini, thinly sliced
• 2 medium potatoes, peeled and very thinly sliced
• 1 onion, chopped
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon white wine vinegar
• 8 ounces tomato sauce
• 1 1⁄3 cups dry textured vegetable protein (TVP)
• 1 1⁄2 cups boiling water for hydrating the textured vegetable protein
• 1 teaspoon Worcestershire sauce
• 1 tablespoon oregano, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon salt, divided (or to taste, I use seasoned salt)
• 3 tablespoons canola oil (or other vegetable oil, or dairy butter)
• 3 tablespoons flour
• 2 cups coconut milk, oat, hemp (drinking variety) or 2 cups soymilk (dairy milk will also work)
• 1⁄4 cup Egg Beaters egg substitute (completely optional)
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cinnamon

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