I found this wonderful recipe for Vegan Moussaka : http://www.theveganhousehold.com/mains/vegan-moussaka/
It calls for a lot of ingredients and a lot of steps, but the end result its well worth it. My mom would have been so proud of me. She used to make us moussaka all the time(with meat of course) but this she would have loved!
2 medium aubergines, cut into 1 cm slices
2 tablespoons olive oil
1 large potato, peeled and sliced into 1/2 cm rounds
olive oil for shallow frying
For the sauce
1 tablespoon olive oil
1 medium onion, finely chopped
2 large cloves garlic, minced
120 ml ( 1/2 cup ) vegan red wine
1 400g ( 14 oz ) tin chopped tomatoes
120 ml ( 1/2 cup ) water
2 tablespoons tomato puree
300 g ( 10 oz ) mushrooms, chopped
200 g ( 7 oz ) fresh spinach, chopped
50 g ( 1.7 oz ) dried soya mince (TVP)
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon all spice
1 teaspoon agave nectar
1 teaspoon sea salt
2 tablespoons soy sauce
3 tablespoons freshly chopped parsley
For the topping
250 ml ( just over 1 cup ) soya milk
100 g ( 3.5 oz ) firm tofu
2 teaspoons egg replacement powder
40 g ( 1.4 oz ) vegan margarine ( I use Vitalite )
40 g ( 1.4 oz ) plain flour
1 tablespoon nutritional yeast
1/2 teaspoon agave nectar
1/4 teaspoon black salt (optional)
1/4 teaspoon black pepper
1/2 teaspoon sea salt
oil for brushing
I started by slicing the eggplant, put them in a bowl, added 2 TBS of olive oil and baked them in a preheated oven at 400F until they were soft.
While the eggplant was in the oven I sliced the potato. I used several small ones instead of one big potato. I don’t, or better said can’t follow exact directions when it comes to cooking. I want my free will! 🙂
I fried the potato slices in vegetable oil.
As soon as they browned a bit i took them out, and set them aside on paper towels with the eggplant slices.
Next was the sauce. I like to get all my ingredients out before I start cooking. I did forget the wine! But only from the pic! I was tasting it, that’s why!:)
I sauteed the onions and garlic in olive oil, until the onions softened, then added the red wine letting it cook for another minute.
I added the chopped tomatoes, water and tomato puree, stirring well and continue to cook for another 2 minutes.
Next, I added the mushrooms and spinach, covered the pan with a lid and simmer for 10 minutes.
I stirred in the soya mince and the black pepper, cinnamon, all spice,
agave, salt, soy sauce and the parsley. I let it cook until it thickened and it tasted done. Took it off the stove and let it rest while i started on the Topping sauce.
I used the Vitamix to blend the tofu, almond milk and the egg replacement until it was smooth.
In a saucepan, over a medium heat, I melted the margarine and I added the flour, stirring continuously to form a very thick paste.
Turn off the heat and gradually whisk in the milk and tofu mixture. Be sure to whisk continuously, and add the mixture a little at a time, to avoid any lumps.
As soon as it looked and felt like a sauce I added the nutritional yeast, agave, pepper and salt and let it cook for 2 more minutes.
When everything was done I layered the moussaka in this order:
Potatoes on the bottom, half of the eggplant, the sauce, the other half of the eggplant slices and I poured the topping all over and made sure it covered the entire area.I put it in a preheated oven at 400F for 40 min. I brushed it with a little bit of olive oil and cooked it for another 10 minutes.The recipe says it serves 4-6, but in our case , it served 2 with few extra helpings! So good! It’s worth the work!