For those that love the taste of the mediterranean, you will love this favourite Greek dish. It has all the taste and texture of classic moussaka for you to enjoy!
- 2 Large Eggplants (sliced flat into medallions)
- Sprinkle Salt and Pepper
- Cayenne pepper
- 1 block extra firm tofu
- 1 cup walnuts – finely chopped
- 1 pack finely chopped mushrooms
- 1 15oz (425g) can of brown lentils – drained
- 1 onion – finely chopped
- 2 medium stalks of celery – finely chopped
- 1 medium to large green bell pepper – finely chopped
- 2 Tbsp crushed garlic
- 1 tsp paprika
- 1 Tbsp cumin
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/4 tsp ground cinnamon
- 1/2 cup tomato paste
- 1 cup tomato sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp vegan Worcestershire sauce
- 1/4 tsp ground black pepper
- Salt (to taste)
2 cups of cashews
1 cup onion, diced
1 1/2 cups vegetable stock
1/2 cup dry white wine
2 Tbsp nutritional yeast
3-4 cloves garlic
1 Tbsp onion powder
pinch of freshly grated nutmeg
Pinch of pepper
1 tsp sea salt
- Preheat oven to 350°F (180°C)
- Sprinkle spices on eggplant medallions on cooking sheet. Place the eggplant into the oven and bake for 30 minutes. Turn eggplant over after the first 15 minutes. Remove from oven after cooked and set aside.
- Place walnuts and mushrooms in the food processor and pulse until the pieces are as small as a pencil eraser. Add to a mixing bowl.
- Add tofu to the bowl and crush with a fork, then add in the lentils and stir the bowl of ingredients together.
- Cook, chopped onion, celery, and green pepper in a pot until onions are translucent. Add in the crushed cumin, oregano, garlic, paprika, rosemary and cinnamon.
- Then add the walnut, mushroom, tofu and lentil mix and stir everything together with the vegetables and spices.
- Scoop in the tomato paste, marinara sauce and soy sauce and cook for an additional 10 minutes. You want the texture of the filling not to be too wet. Take off stove and set aside.
(Inspired by Rouxbe.com)
- Soak cashews in 5 cups of warm water for several hours. Strain and set aside.
- Sauté onions in a pan at medium heat with garlic until translucent – add some vegetable stock to keep onions and garlic from sticking to the pan.
- Put cashews, onions & garlic, salt, white wine, pepper and onion powder in a high-speed blender and blend until smooth and creamy.
Building and Cooking Your Moussaka:
- Lay medallions of eggplant inside evenly on a deep non-stick baking dish. Pour a layer of filling evenly over the eggplant and then add another layer of eggplant medallions on top of the sauce. Then add the rest of the filling on top of the eggplant medallions.
- Pour the béchamel sauce over the top and use a spatula to cover evenly.
- Bake uncooked moussaka for 35-40 minutes at 350F. The béchamel sauce will become brown as it is cooked. You can also cover with tin foil and remove the foil for the last 10 minutes of cooking for a moister béchamel. Remove moussaka from oven and let stand for 10-15 minutes before serving, this is key.