• Preheat the oven to 175°C/350°F. Line a tray with baking paper. Place the sliced aubergine on the tray in an even layer. Using a pastry brush or similar, lightly brush the aubergine slices with some oil. Season with salt and place in your preheated oven for 25 minutes.
• Dice the tofu and blend in a food processor until it resembles minced meat.
• Prepare the mushrooms by either peeling their skin or removing any dirt or debris with a kitchen towel. Blend in a food processor until finely chopped then add to the tofu in a large mixing bowl.
• Roughly chop the carrots before blending them in a food processor until finely chopped. Here’s how that should look like:
  
• Add the carrots to the mixing bowl.
• Finely chop the red pepper in a food processor followed by the onion and garlic. Process until finely chopped. Add to the mixing bowl.
• Heat two tablespoons of oil in a large saucepan on a low heat. Pour the contents of the mixing bowl into the pan and stir for 5-7 minutes.
• Add the fresh and dried herbs of your choice.
• Cook for a further 10 minutes on a low heat. The vegetables will release liquid that we want to cook off. If you would like to see the desired dryness, head over to our Instagram to see a step-by-step video guide on making this dish.
• At this point, you can add any extra flavours to the vegetables. I like to use liquid smoke, nutritional yeast, miso paste and maple syrup to create an umami flavour but feel free to customise as you see fit.
  
• Remove the roasted aubergine from the oven, they should be lightly crisp and golden. Set aside. Keep the oven at 175°C/350°F.
• Once the liquid has been cooked off, add the can of tomatoes. Stir well and cook for 5 minutes.
• Pour in the vegetable stock. Alternatively, you could always add a splash of red or white wine. Let this bubble away for about 10 minutes, stirring regularly.

For the White Sauce

• Melt the margarine in a saucepan on a low heat.
• Add the flour, salt and pepper. Whisk continuously until the flour and margarine clump together.
• Add 1/3 of the plant milk (100ml) and whisk vigorously. Keep whisking until the sauce starts to thicken.
• Add the next 1/3 of the milk and whisk until thickened. Pour in the final 1/3 and keep whisking until you have a smooth and thick white sauce.
• Grease a 23cm baking dish.
• Cover the base of your dish with ½ of the aubergine slices. Pour the tomato sauce over the aubergine layer and spread out evenly. Layer the remaining ½ aubergine slices on top.
  
• Pour the white sauce over the aubergines and smooth out.
  
• Place in the oven for 35 minutes.
• After 35 minutes, your moussaka should be bubbling and ready to enjoy! Top with a vegan Parmesan alternative or some fresh parsley, if desired.