For years I made the regular with lamb. This is a favorite dish for my husband to make .
Soak 1c. raw cashews in hot water. (I added a hot water dispenser to my sink and it is a must have. No more tea kettle.)
cut 2 lbs. eggplant in 1" cubes. salt and pepper and roast for 25-30 min at 425 degrees.
Slice 2 lbs. gold potatoes into ¼" slices. (I use a cheap mandolin). Toss with salt and pepper and microwave for 4-5min. Layer these on bottom of 9x13 into as many layers as you have potatoes.
Cover with the eggplant.
Next layer:
Chop ½ large white onion
Saute on med heat in 1/2c water. (notice you don’t need oil)
Add 4 minced garlic. Continue sautéing one min.
Add 1T tomato paste (I have my paste saved in freezer. I open can and separate into 1T portions on cookie sheet and freeze. Then I keep in a bag for use later.) Saute another 2 min.
Stir in 1/2c. red wine
Add 2t. paprika, 2t oregano and 1/2t cinnamon and stir in until liquid absorbed
Add 1 lb. vegan crumbles by Morningside, Gardein or at Ikeas. Note: We now use TVP. Textured vegetable protein. Use 1 cup.
Add 1 14.5oz can crushed tomatoes. Cook on med until liquid absorbed. Stir in 1 T. red wine vinegar.
Layer above on top of eggplant layer.
Make sauce:
Saute the other ½ of white onion in 1/2c water. Can add 1 t. of veg broth paste.
Add 2 minced cloves of garlic and continue to sauté for 1 min.
Transfer to cuisinart. Drain the cashews and add to cuisinart.
Add 1c veg broth, 1/4c dry white wine, 1/5T nutritional yeast, pinch of nutmeg, 1/2t white pepper. Blend until smooth.
Top the meat layer with the sauce and spread evenly on top.
Bake 350 degrees for 30 min.
