Queer Cafe Cookbook

Vegan and wheat free if you make the white sauce with cornflour.

Serves 4

• 2 large aubergines
• 3 tb walnuts
• 2 med courgettes
• 3 med potatoes
• 1/2 cup soya mince (about 350g)
• 3 cups white sauce
• 1 tb vecon/vegetable stock
• 1 can of tomatoes or carton of passata
• Olive oil
• 1 lg onion
• 3 tb vegan cheese
• 3 cloves garlic

Preheat to 150C.

This takes a lot of frying. Slice aubergines, and fry (salt them if you like but I can never be bothered) and put to one side. Slice potatoes, parboil for a few minutes, fry and add to your aubergines. Repeat with garlic, onions and courgettes.

Rehydrate the soya mince with vegetable stock, and mix together all your fried stuff, walnuts, and the tomatoes, cook this for a few minutes. Make white sauce (look in internet for recipes), then alternate layers in a big glass or ceramic dish with the veg mix and white sauce. Put fake cheese on top, bake for about 25 mins.

Yum!

Adapted from bigoven.com