Veg. Moussaka






For one 13×9″ baking dish
(approx. 6-8 Servings)

For the moussaka:
1 medium eggplant
1 large baking potato
2 medium zucchini/summer squash
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1-2 cups of minced button mushrooms
28 oz (4 cups) crushed tomatoes
1 tsp dried oregano
1/4 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp sea salt
1/2 tsp black pepper
chopped fresh parsley for garnish

1/2 cup of minced meat replacer or smart grounFor the bechamel replacer:

1 large baking potato
1/2 cup almond milk
1 Tbs butter replacer

Cut eggplant lengthwise in 1/4″ slices, to remove bitterness, place in a dish or colander and drizzle with salt. Let sweat for abt. 10-15 minutes, then rinse with water and dry the eggplant slices.
Cut zucchini/summer squash in slices of 1/4″ and set aside. Add oil to a baking dish, slice one potato in thin slices and arrange on the bottom of the dish. Set aside.

Meanwhile cook the second potato in little water for the mashed potatoes for abt. 20 minutes, rinse and drain, set aside. 

Heat the olive oil in a pan and add chopped onion and minced garlic, saute until transparent. Add button mushrooms and cook for some time until tender. Then add crushed tomatoes and all dried spices and cook for 5-10 minutes.

Pre-heat oven to 375F. When the tomato sauce is ready, spoon 1/3rd on top of the potato slices in the prepared dish. Add on top of it the minced meat replacer.

The next layer is made of eggplant slices, again topped with 1/3rd of tomato sauce and minced meat replacer, should there be any leftovers. The final layer is zucchini/squash slices, again topped with the rest of the tomato sauce.

Cover the dish with aluminum foil and cook 70-90 minutes at 375F.

To finish, mash the cooked potatoes in a small skillet, add some butter replacer, little salt and almond milk and work a nice bechamel like sauce. Spread over the baked casserole layers and bake or broil for a couple of minutes until the layer starts getting tan.
Rest for 1/2 hour to cut and serve with garnish of parsley. ©

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