MUSHROOM MOUSAKA A traditional Greek dish made with eggplant and minced beef – this is the vegan version 2-3 leeks finely sliced & dry stir fried or with coconut oil 2-4 cups coarsely grated or chopped eggplant – add to leeks 1-2 cups coarsely grated carrots – add to eggplants 2-4 cups mushroom pieces finely chopped – add to carrots Add 1 tsp. M-A Seasoning salt 1 tsp. cinnamon 1 tsp. ground cumin ½ tsp. ground coriander Simmer gently until eggplant is well cooked Add 2 cups tomato puree or chopped tomatoes – simmer 5-10 minutes Steam 4-8 large potatoes, cool and slice 2-4 large Eggplants – sliced and dry roasted with M-A Garlic & Herb salt 1-2 cups cashew cream made with 1 cup cashews, 2 heaped tsp ready made mustard 1 tsp. M-A Garlic & herb salt 1 cup water blend until smooth and creamy Layer the potatoes in the bottom of a medium – large baking dish Top with mushroom, leek, veg Top with sliced and roasted eggplant Top with cashew cream Bake at 180oC for 30 minutes until top has set Serve with fresh salad