Vegan Moussaka

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Preheat oven at 400 degrees.
  • 2. Slice your eggplant, potatoes, squash and zucchini*.
  • 3. Sprinkle your eggplant with salt and layer and let drain in a colander for twenty-five minutes.
  • 4. Spray cooking spray or use oil or Earth Balance on the cooking sheets before spreading eggplant, potatoes, zucchini and squash.
  • 5. Bake for about 30 minutes; turn once.
  • *don't bake the zucchini if you don't enjoy it super soft.
  • 6. Chop onions; saute & add garlic when onions are just about done.
  • 7. Add vinegar; reduce.
  • 8. Add tomatoes w juice.
  • 9. Add 1/2 can of lentils with about 1/2 the juice (or drain and use 1/2 can of water to reduce the sodium content).
  • 10. Add Oregano, parsley and cinnamon; simmer for about 15 minutes.
  • Bechamel: (this takes practice -- ).
  • 11. Melt Earth Balance; stir in flour on medium heat.
  • 12. Keep stirring and add milk slowly; stir out the lumps.
  • 13. Set aside, and put on a lid (you don't want the sauce to thicken to much).
  • 14. Stir in ground flaxseed (Optional).
  • "Betta Feta Tofu".
  • * (instead of making this, I just crumble tofu in a bowl; add the vinegar, and miso, and stir).
  • 15. Cut tofu into 1" cubes.
  • 16. Simmer in boiling water for about 5 minutes; drain.
  • 17. Whisk water, miso, vinegar and salt; combine with tofu in a container; stir and refrigerate.
  • (Crumble tofu cubes and use in place of feta -- use within 2 weeks).
  • Assembly time!
  • 14. Layer the potatoes in a casserole dish (suggested size: 9x13).
  • 15. Followed by eggplant, squash and zucchini.
  • 16. Add other vegetables if you used them.
  • 17. Pour most or all of the tomato/onion sauce over top with crumbled feta.
  • 18. Repeat the layers and sauce if there is any left.
  • 19. Pour the bechamel (may need to be reheated); sprinkle with vegan cheese if you so desire; (looks very nice with the minced red pepper & tofu crumble).
  • 20. Cover* & bake at 350° for an hour (remove cover for the last 15 minutes).
  • * I am always too impatient to let the eggplants drain for 30 minutes beforehand, so I don't use a cover.
  • Serve & Enjoy:).
  • 421 cal (15g fat, 55g carbs, 20g protein).
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