VEGAN MOUSSAKA
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!
Provided by magpie diner
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.
- Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. 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.
- Place each vegetable onto it's own 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. Sprinkle the zucchini and potato with salt. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
- Tomato Sauce: Combine the remaning 1/4 cup oil and garlic in a large 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. Add in the tin of crushed tomatoes (entire tin, no straining). 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. Remove bay leaf.
- Topping: Using a food processor, blend the pine nuts and lemon juice into a paste. 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 400. 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.
- Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
- Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
- Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping. Allow to set 10 minutes before slicing and serving.
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Thunder Contractors Pvt Ltd
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's always a crowd-pleaser.
Mohamed Hossam
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
Ahmad Saleem
[email protected]This recipe is a must-try for any vegan or vegetarian. It's packed with flavor and the eggplant is cooked to perfection. I highly recommend it!
Robert Frederick
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover eggplant and it's so delicious. I've already made it twice and I'm sure I'll be making it again many more times.
Hunter Hurtt
[email protected]This was my first time making vegan moussaka and it turned out amazing! The eggplant was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Muhit islam Moon
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. Thanks for sharing!
Vivian lsibor TV
[email protected]Delicious!
Bisoboka Joe
[email protected]This was a great recipe! The eggplant was so tender and the sauce was flavorful. I will definitely make this again.
M.d Kawosar
[email protected]I'm not usually a fan of eggplant, but this dish was surprisingly good. The eggplant was cooked perfectly and the sauce was delicious.
Joseph Funmi
[email protected]This recipe is a keeper! It's a great way to use up leftover eggplant. I also love that it's vegan.
dereje fentaye
[email protected]I made this for a potluck and it was a huge success! Everyone loved it. The leftovers were even better the next day.
cute lavie
[email protected]This was my first time making moussaka, and it turned out great! I followed the recipe exactly and it was easy to follow. The dish was a big hit with my family.
Macory_ Chris
[email protected]I've made this recipe several times now, and it's always a hit. The combination of flavors and textures is amazing. Highly recommend!
Hira Zahid
[email protected]This vegan moussaka was absolutely delicious! The eggplant was perfectly cooked and the sauce was rich and flavorful. I will definitely be making this again.