Vegetable And Bean Moussaka

Main dish

1lb (455g) orange-fleshed sweet potatoes, peeled and sliced
1 small aubergine, sliced
2 small courgettes, sliced
3 garlic cloves, unpeeled
5 tbsp olive oil
2 tbsp fresh thyme, chopped
2 tbsp fresh oregano, chopped
1 onion, chopped
1/4 tsp ground cinnamon
1/4 tsp allspice
400g can of black eyed beans, drained
2 x 400g cans chopped tomato
3 tbsp tomato puree

Topping

2oz (55g) vegan margarine
4 tbsp plain flour
1 pint (570 ml) soya milk
2 oz (55g) grated vegan cheddar cheese, eg Cheezly White Cheddar
Sesame seeds
Seasoning

1. Pre-heat oven to 230C/450F/gas mark 8. Cook potatoes in lightly salted water for 4 minutes and drain.
2. Place the sweet potatoes, aubergine and garlic in large roasting tin. Toss with 4 tbsp oil, half the herbs and seasoning.
3. Bake in oven for 20 minutes until softened. Add the courgettes and bake for a further 10 minutes. Reduce oven to 190C/375F/gas mark 5.
4. Peel the garlic cloves and mash lightly with fork. Heat remaining oil in frying pan and fry onion for 3-4 minutes until softened. Stir in mashed garlic and spices and cook for 1 minute.
5. Add remaining herbs, beans, tomatoes, tomato puree and seasoning. Bring to boil and simmer for 3-4 minutes, stirring occasionally.
6. Melt margarine in pan and stir in the flour. Cook for 1 minute and remove from heat. Gradually stir in the milk until smooth. Return to heat and bring to the boil. Cook, stirring continuously, until thickened. Season to taste.
7. Spread half the roasted vegetables in a large oven-proof dish and cover with half the tomato sauce. Repeat the layers. Pour over the white sauce topping to cover. Sprinkle the cheese and sesame seeds over and bake for 45 minutes until the topping is golden. Serves 6.