Moussaka

2 small-med aubergines
8 oz (225g) potato

White sauce

1 dssp vegetable oil
1 heaped dssp rice flour
3/4 pint (430 mls) soya milk
1 dssp vegetable bouillon
2 dssp engevita yeast flakes

Tomato sauce

1 dssp vegetable oil
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
1 tbsp tomato puree

Fillings

6 oz (170g) mushrooms, sliced thinly
3 1/2 oz (100g) thinly sliced vegan cheese
Black pepper
Sage and thyme 

1. Preheat the oven to 220C/425F/gas mark 7. Oil a big tray and place thinly sliced aubergine on it. Brown lightly in the oven. Parboil the potatoes for five minutes, thinly slice, then brown lightly in the oven.
2. Make the white sauce: put the vegetable oil, flour, soya milk and bouillon into a saucepan and whisk continuously over a gentle heat for about 5 minutes until thick and smooth. Stir in the engevita and set aside.
3. Make the tomato sauce: Heat the oil and gently cook the garlic for 1 minute. Add the tinned tomatoes and tomato puree and simmer gently for 10 minutes.
4. Take a new tray and layer as follows:
white sauce, tomato sauce, aubergine, mushroom, sliced vegan cheese and black pepper, tomato sauce, aubergine, potato, white sauce, fnally sprinkle sage and thyme on top.
6. Heat through for 1/2 an hour at 190C/375F/gas mark 5. Serves 3-4.

Important notes

Check that the vegan cheese you are using is gluten-free. At the time of writing [Oct 2008] Cheezly is gluten-free, except White Cheddar with bacon-style pieces. All varieties of Sheese are gluten-free.

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.