Vegan Moussaka
Ingredients
1 Large onion
1 Large eggplant
4 Large potatoes
1/4 cabbage
300g pumpkin
2 cans tomatoes diced
Method
Slice all the ingredients. Fry onion in a little olive oil till tender. Bake or fry other vegies (not tomatoes) with a spray of oil and some seasoning of your choice e.g. Italian herb blend. Arrange slices in a baking dish in layers. Pour tomatoes over the top and sprinkle with polenta. Bake covered in a 150c oven for about 1 hour till cooked. Serve with salad. Yumm! This is a big batch that you can downsize or use the leftovers for lunch the next day. Great for parties too!