Vegan Moussaka

Name: Vegan Moussaka
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 1 teaspoon arrowroot; 1 bay leaf; 118 milliliters breadcrumbs; 454 grams eggplant (italian sort, not the long japanese type); 1 garlic clove; 3 garlic cloves, minced; 0 teaspoons ground cinnamon; 3 Tbsps lemon juice; 1 pinch nutmeg; 59 milliliters olive oil; 2 teaspoons dried oregano; 6 servings pepper; 118 milliliters pine nuts; 680 grams russet potatoes; 1 teaspoons sea salt (or to taste); 6 servings sea salt; 4 larges shallots, thinly sliced; 454 grams soft silken tofu; 794 grams crushed tomatoes; 79 milliliters vegetable broth (or wine); 454 grams zucchini

The recipe Vegan Moussaka could satisfy your Mediterranean craving in roughly 1 hour and 40 minutes. This recipe makes 6 servings with 480 calories, 12g of protein, and 29g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have vegetable broth, garlic cloves, breadcrumbs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course. It is a good option if you're following a dairy free diet. ), and Moussaka.

Instructions

Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.Veg: Slice the eggplant into 1/4 inch thick slices lengthwise.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces. Set the colander aside to sweat for about 15 minutes (takes away any bitterness).In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. Peel the potatoes then slice the same way.Rinse the eggplant and pat dry.

Ingredients you will need

Eggplant

Potato

Zucchini

Salt

Dry Seasoning Rub

Equipment you will use

Colander

Place each vegetable onto it's own baking sheet.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. The eggplant will need a little more oil, and it does stick more easily.

Ingredients you will need

Eggplant

Cooking Oil

Sprinkle the zucchini and potato with salt.

Ingredients you will need

Zucchini

Potato

Salt

Combine the remaning 1/4 cup oil and garlic in a large pan.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots. Cook until transulcent, about 5 minutes.

Ingredients you will need

Shallot

Garlic

Add in the tin of crushed tomatoes (entire tin, no straining).

Ingredients you will need

Crushed Tomatoes

Add the oregano, cinnamon and bay leaf. Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce. Turn off the heat and adjust salt to taste.

Ingredients you will need

Bay Leaves

Cinnamon

Oregano

Sauce

Salt

Remove bay leaf.Topping: Using a food processor, blend the pine nuts and lemon juice into a paste.

Ingredients you will need

Lemon Juice

Pine Nuts

Bay Leaves

Equipment you will use

Food Processor

Add the tofu, garlic, arrowroot, nutmeg, salt and pepper. Blend until creamy and smooth.Putting it together: Lightly oil a casserole dish (ie 9 x 13). Reheat the oven to 40

Ingredients you will need

Salt And Pepper

Arrowroot

Garlic

Nutmeg

Tofu

Cooking Oil

Equipment you will use

Casserole Dish

Oven

Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.Assess how much eggplant and potato you have left. If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce. If you can only do 1 more layer then move on to the next zucchini step.

Ingredients you will need

Breadcrumbs