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Vegan Moussaka

October 23, 2011

I love the idea of moussaka- layers of eggplant, zucchini, and tomato sauce with a creamy almond/tofu topping. Lots of good veggies and healthy proteins to go around.

What you’ll need and what you’ll do:

  • 2 large eggplants (these are from our garden!), thinly sliced
  • Heat oven to 350, spread oil on a baking pan, and lay out eggplant slices
  • Cook for 10 minutes, flip, then cook for another 10 minutes
  • Sauce
  • 1 onion, diced
  • 3 cloves of garlic, dice
  • 3 sweet peppers, chopped
  • 1 jar of tomato sauce
  • 2 zucchini, quartered and chopped
  • 2 tablespoons balsamic viagrette
  • salt and pepper
  • Heat oil in a pot, add onion, garlic and peppers, cook for 5 minutes
  • Add remaining ingredients and cook for 20 minutes
  • Topping
  • 1/3 cup roasted almonds
  • 1 pack of silken tofu
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • Put all ingredients in a blender or food processor (process the almonds before adding the tofu)
  • Come together
  • Spread half of the sauce in the bottom of a baking dish
  • Layer the slices of eggplant
  • Spread the rest of the tomato sauce
  • Add the tofu topping
  • Bake for 20 minutes at 350 degrees


Desert was local watermelon and mango.

2 Comments leave one →
  1. October 25, 2011 11:15 am

    Recipe bookmarked!

  2. October 25, 2011 11:16 am

    Ps. WTF @ those eggplants

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