No need to miss out on Moussaka. Here it is vegan style…but you’d never know. Tastes like the original, but better, of course, and so much healthier for you. With minimal-to-no oil due to how I coook the eggplant, this is an example of having your cake and eating it, too! Rich. Decadent. Flavorful and Filling. Opah!
1.5-2 medium eggplants
a 26 oz. large can of tomato sauce
3/4 cup TVP
Mushroom Broth (enough per directions of TVP, extra for saute-ing if needed)
3 cloves of Garlic
5 TBSP Soy Sauce
1 tsp Cumin
1 tsp Paprika
1 Tbsp Tomato Paste
1 tsp Oregano
1 tsp basil
1/2 tsp Cardamon
3 Tbsp Red Wine.
salt to taste
6-8 leaves of mint
Follow Your Heart Parmesan Cheese
1.5 cups Pine Nuts
1/8 cup Soy Milk
OK, roll up your sleeves and let’s get started.
Cut eggplant in 1/4 inch rounds. Salt lightly. Place flat in several large pans and cover with tomato sauce. Bake on 375 for 40 minutes.
Meanwhile, prepare TVP in mushoorm broth, set aside. Dice onions and garlic and saute in mushroom broth. Add TVP, cumin, soy sauce, paprika, basil, oregano, tomato paste and red wine. Stir and simmer. When done, set aside with chopped mint on top.
If you choose to use a soft vegan cheese, follow that direction in the link above in the ingredients list and stir in cardamon. If not, take pine nuts and soy milk, cardamon and put in blender until smooth.
Take out eggplant, which is soft having soaked up the tomato sauce. Layer in a large 9×11 pan. Layer in vegan meat. Layer on parmesan. Repeat and then layer a think layer of ‘bechemel’ made of pine nuts, soy and cardamon or the soft vegan cheese. IF you use the vegan cheese, you MUST not let it solidify. You want to keep it creamy and then you need to add cardamon, mix and layer thickly on top.
Bake for 45 minutes with tin foil on top. Take out and let sit for 10 minutes. Whoohooo! Enjoy!
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