VEGAN MOUSSAKA!

Vegan Moussaka

Eat Heal Glow

This dish is time consuming but is so worth it!!! It can be made ahead so it’s perfect for entertaining. I recommend doubling the recipe and freezing half. I’ve tried it with white baking potatoes, Portobello mushrooms and roasted red peppers but this version is my favorite. To lighten it calorie wise up you could use a cauliflower white sauce and substitute chopped mushrooms for the pecans. I find eating a vegan / gluten free diet I don’t need to worry about calories so I use this version. Enjoy!!!

Vegetable Ingredients:

1 medium eggplant

1 large zucchini

2 large sweet potatoes

Preheat oven at 350F

Peel the potatoes and slice all vegetables lengthwise into ¼ inch slices. Make a brine with sea salt and water in a large pan or bowl. Soak the eggplant for ½ hour while you oil and bake the sweet potato. Rinse and dry before proceeding. Brush all vegetables with olive oil on both sides and roast for 10 minutes flipping once. The potatoes will still be quite firm. Remove from the oven and set aside.

Meat Sauce” Ingredients:

4 tablespoons olive oil

2 tablespoons of minced garlic

1 medium Vidalia onion

1-28 ounce can diced tomatoes with their juice

4 tablespoons tomato paste

1 ½ cups chopped pecans

2 cinnamon sticks

1 teaspoon hamburger seasoning

½ teaspoon allspice

1 teaspoon onion powder

½ teaspoon liquid smoke

½ teaspoon ground fennel seeds

1 teaspoon ground coriander

2 teaspoons Italian or all purpose seasoning

1 tablespoon vegan butter

2 tablespoons TVP mixed with the sherry

½ cup sherry

Optional ¼ cup water

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for a few minutes, being careful not to burn. Add the pecans, the TVP-sherry mixture and the tomato paste and cook for another minute or so. Stir in the remaining ingredients and cook for 20 minutes. If the mixture is too thick add the water 2 tablespoons at a time.

White “Cheezey” Sauce Ingredients:

1 ½ cups cashews soaked in water for 1 hour

2 cups no-chicken or veggie broth

½ teaspoon fresh ground nutmeg

1 teaspoon mellow miso

½ teaspoon braggs amino acid

1/3 cup nutritional yeast or vegan parm

1 tablespoon vegan cream cheese or vegan sour cream

½ cup vegan shredded cheese. I like Daiya or Teeze mozzarella

Freshly ground white pepper to taste

Mix all ingredients in a high-speed blender until creamy. The mixture should be thick.

Assemble:

Chopped basil and parsley for garnish

1 cup shredded vegan cheese

Olive oil for drizzling

A few grates of nutmeg for garnish

A dash of cinnamon for garnish

Preheat the oven to 400F.

Prepare a deep casserole dish about 11 X 9 with a little olive oil spray.

Place a layer of the eggplant in the dish and cover with a small amount of tomato sauce. Top with a layer of zucchini and ½ cup of shredded cheese. Top that with a layer of sweet potatoes, followed by about 1/3 of the remaining tomato sauce, another ½ cup of vegan cheese and most of the white sauce. Top with the remaining eggplant, zucchini and 1/3 of the sauce. Top with ½ cup shredded cheese and remaining vegetables. Sprinkle with remaining shredded cheese, the remaining red sauce and drizzle with the remaining white sauce. Bake for 40 minutes covered lightly with foil. Remove the foil and bake for 10 more minutes. Drizzle with EVOO, garnish with fresh herbs cinnamon and nutmeg.

This is really filling so I recommend skipping the bread and serving with a green salad dressed with lemon juice, fresh herbs and olives.

Enjoy!!!