Healthy Vegan Moussaka

If you do not already know, Moussaka is originally a Greek dish made with three layers, the bottom layer being roasted aubergines, second layer is a meat sauce and the third is a white cheese sauce. According to my father you can make this using potatoes instead of aubergines or a combination of the two, but I think I prefer it simply with aubergine. I've never actually eaten moussaka before, but since my parents requested it I used whatever skill I have gained in the kitchen and ended up with one of my new favorite recipes.

  • 2 aubergines (eggplants)
*For the "meat sauce":
  • 100g dehydrated TVP mince
  • 1 box canned tomatoes
  • 2 dl water
  • 2 red onions
  • 4 garlic cloves
  • 3-4 tbsp tomato puree
  • 2 tsp ground cinnamon
  • 1 tbsp oregano
  • 2 tsp rosemary
  • 2 tsp vegan vegetable stock powder
  • 4 bay leaves 

For the white sauce use the directions listed in the post except you should heat the sauce a bit before adding it to the casserole. This is to let the cornstarch absorb more moisture and the sauce will therefore thicken slightly. Make sure you are stirring while doing so to prevent it from burning in the bottom!

*You can probably use my tomato sauce in the lasagna recipe instead of this meat sauce if you do not have TVP, but it will give the moussaka a different flavor.

  • In a non-stick pan roast thinly sliced aubergines until properly browned on each side, and allow to chill separately on a plate. After that lightly brown the onion and garlic for the sauce.
  • In a bowl add together the TVP and three parts boiling water and let this sit for about 5 minutes. Meanwhile add together all the other ingredients for the meat sauce into a pot and put it on low heat.
  • Add in the TVP and since the bay leaves needs to cook for a while before it gives flavor (remember you have to take out the bay leaves before adding the sauce over the aubergines), this should be allowed to cook for usually about 20 minutes. 
  • While the sauce are cooking you can start by preheating the oven at 190 degrees Celsius/374 degrees Fahrenheit, and make the white sauce as written in the recipe.
  • Remove the bay leaves and now you can start layering into the casserole. First add the eggplants, then the "meat sauce" and finally the white sauce. Place in the middle of the oven and it takes approximately 45 minutes until it is ready.

You can serve this with sun dried tomatoes, freshly ground black pepper, a pinch of salt and any leafy green you like, personally I use spinach leaves. Enjoy!

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