Your requirements are a bit different to mine - I don't eat fish, but do eat dairy.
Vegetarians get their proteins from cereals, pulses-beans and nuts-seeds. A mix of different proteins is needed, but modern thinking is not necessarily all at the same meal time. For a moussaka put red lentils into the sauce for protein. I found a source of ready made soya bechamel sauce (quite good) which could go on top instead of the dairy version, and there's an OK ish soya replacement for Parmesan that you could use.
parsley rootHello June. Right now Arran is breezy, bright and sunny, though bad weather's forecast for later on. Life here is...
Delia's version of the bottom part of a vegetarian moussaka sounds good, but you will have to play with the topping:
The usual Christmas dinner replacement for vegetarians is a nut loaf. We also like mushrooms and chestnuts en croute. Chestnuts are an interesting and different protein source - I can post a recipe for a cbutterole with chestnuts and for the en croute if they are of interest. Taste better if you can get whole chestnuts tinned or vacuum packed that are ready to eat, rather than reconsbreastuted dried. Chestnuts seem popular in France, so I hope that they are easily available in Canada.
Going back to the original subject, I believe that the US version of Bacos are called Smokey Snaps. -- If vegetable oil is made of vegetables, what is baby oil made of? Steph Peters, Manchester, England
