Vegan Moussaka

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

Yum!

Desert was local watermelon and mango.