By magpie diner on November 30, 2009
Photo by Prose
Photo by Prose
"This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping. It is out of Veganomicon (such a fabulous book). I wanted to try this from day one of owning the book and finally got round to it today. Like any moussaka I've ever made, it's fairly time consuming because you have to prepare 3 parts...but they're all fairly simple steps. The amount of dishes to do afterwards is probably the biggest issue! I made a nice big casserole which could have fed 6 easily with a salad, maybe even 8. I found that the amount of potatoes this calls for weren't enough for two layers of potato, just one. So I'm not sure if I was off in weight, or if I cut them too thick. But one layer of potato was just fine. You have some leeway to increase the eggplant & zucchini a bit as well, I used 2 medium eggplant and 2 medium zucchini which is well over 1 lb. Well - if you give it a go, I hope you enjoy!"
Serving Size: 1 (536 g)
Servings Per Recipe: 6
"This was great! I followed the recipe as directed right up to where I was supposed to start layering. Then I got lazy... I put all the veggies in the tomato sauce, stirred it together, then spead it in the pan. I used the topping just like I was supposed to though! I thought this was a wonderful meal, and with my shortcut it wasn't that hard to do. I liked the tofu/pine nut topping a lot and will definitely be making this again. I love scrumptious meals like this that aren't loaded in fat and calories. A winner for sure!"
"Wow! This is fantastic! Yes, it does take some time to put together. It's probably not the best dish for a busy work/school night, BUT it IS the perfect thing to impress guests (vegan and non-vegan alike) on a weekend or holiday. I made this as directed except that I only made one layer of each vegetable, forgot to add the broth or wine to the sauce (came out fine), subbed cornstarch for arrowroot, and used gluten-free breadcrumbs (Glutino brand...honestly, I think it would be fine without the breadcrumbs too). As Jeri Roth Lande pointed out, none of the steps were difficult, only time consuming, and the results were SO worth the time! The vegetables were perfectly cooked: soft but firm. I was tempted to use a jar of marinara for the sauce, but I'm glad I didn't because the spices called for lent the finished dish a Mediterranean flair. I especially loved the pine nut topping. I can definitely see myself making that by itself. This casserole could easily feed 8 people, in my opinion. My husband, husband's friend and I really enjoyed it but barely made a dent in it. I was planning to freeze some, but then I happily ate some leftovers for both breakfast AND lunch today. I might not have to freeze any after all! Made for Veg*an Swap, June 2010"
"This was good and looked very impressive. As warned in the directions, it does take a while, but nothing is difficult. I actually replaced the potato layer with portobella mushrooms because DH is currently doing low carb. Made for Veggie Swap 22 May 2010"