True confession: I’d never had Moussaka of any kind, vegan or otherwise before I made this. It is one of those meat-plus-dairy sorts of things that kosher-keepers stay away from.
So, whether or not this Vegan Moussaka is representative of Moussaka in general, I have no idea. But I do know that it is delicious and you should make it. I served it at Friday night dinner to confirmed carnivores and even they liked it. It’s got a lot of steps and the oven is on for quite a while, but the final result is worth it!
The original recipe comes from Isa Moskowitz and can be found HERE. Her recipe is a little different in that it uses a pine nut cream (I didn’t have pine nuts) and a zucchini layer (I didn’t have zucchini). She also did the assembly a little differently than I did, and I seriously lowered the oil content.
- 2 large eggplants
- 6 large and long baking potatoes
- olive oil or cooking spray to brush on the vegetables
- 1 Tbsp oil olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/3 cup water
- 2, 800g (15 oz.) cans crushed tomatoes, with juice
- 2 teaspoons oregano
- 1/4 teaspoon ground cinnamon
- salt to taste
- 300 g tofu
- 1/2 cup raw cashews
- 3 Tablespoons lemon juice
- 1 teaspoon arrowroot powder (corn starch would probably work here too)
- 1 clove garlic
- pinch nutmeg
- 1 1/4 teaspoon salt or to taste
- pepper to taste
- 1/2 cup breadcrumbs
- Peel the eggplants and cut lengthwise, about 1/4 inch thick.
- Salt both sides and place in a colander to drain for 30 minutes.
- In the meantime, preheat the oven to 200C.
- Lightly oil or spray 2 baking sheets.
- Peel potatoes and place in a bowl of cold water to keep from discoloring while you slice them into slices 1/4 inch thick.
- Dry potato slices and lay in prepared pan.
- Spray or brush potato with oil and place in oven.
- Roast potatoes for 25 minutes or until just barely beginning to brown. (They won't be entirely cooked through but not super hard either).
- Rinse the eggplant and dry.
- Remove potatoes to a plate and layer the eggplant on the same baking sheets.
- Lightly coat eggplant with oil and bake for 15 minutes or until tender.
- Remove from oven and let cool.
- While vegetables are cooking prepare the tomato sauce.
- Add 1 Tbsp olive oil and minced garlic to a large heavy bottom sauce pot.
- Bring to medium heat and let garlic sizzle for about 30 seconds, then add onions and cook until soft and translucent, 3 to 4 minutes.
- Add water and simmer until slightly reduced, another 3 minutes.
- Add crushed tomatoes, oregano, and ground cinnamon.
- Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat and adjust salt.
- In a food processor blend together cashews and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.
- Add tofu, garlic, arrowroot, nutmeg, salt and white pepper. Blend until creamy and smooth.
- Lightly oil a 9 x 13 pan.
- Spread 1/4 cup of sauce in the pan.
- Then add a layer of the eggplant and then a layer of potatoes.
- Dot the surface of the potatoes with some of the cashew cream.
- Sprinkle with bread crumbs.
- Add the next layer of sauce, followed by a layer of eggplant, potato, cream, and breadcrumbs.
- Repeat 1-2 more layers until your vegetables are used up.
- Spread the remaining cream over the surface of the entire dish and give one final sprinkling of breadcrumbs.
- Bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 minutes before slicing and serving.
This post is taking part in Wellness Weekends at DietDessertnDogs.com. You can see all the delicious, nutritious submissions HERE.
a NEW Blog Carnival run by some very special vegan bloggers, Healthy Vegan Fridays which you can see HERE!