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.
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Recipe bookmarked!
Ps. WTF @ those eggplants