Cooking With PETA - Moussaka

[Guest guest]

[Cross-posted to Veg-Recipes and SDA-veg-recipes]

 

* Exported from MasterCook Buster *

 

Moussaka

 

Recipe By : Cooking With PETA

Serving Size : 8 Preparation Time :

Categories : Vegan Main

Greek

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large eggplants -- (peeled, if

-- desired), thinly

-- sliced

***TANGY CREAM SAUCE***

1 medium potato -- peeled and cut into

-- chunks

1/2 medium onion -- peeled and cut into

-- chunks

1 1/2 cups -- water

1 teaspoon -- salt, or

1 tablespoon light miso

1/2 teaspoon -- salt

1/4 pound firm or medium-firm tofu -- crumbled

4 tablespoons nutritional yeast flakes

1 tablespoon ground sesame seeds or sesame meal

1 tablespoon lemon juice

1 pinch garlic granules

soy parmesan -- (optional)

***TOMATO SAUCE***

5 large onions -- minced

6 large cloves garlic -- minced

1 pound fresh mushrooms -- chopped

2 cups dry textured vegetable protein granules -- soaked in

1 2/3 cups -- boiling water and

1/4 cup soy sauce

2 cans tomato paste -- (6-oz)

2 cups -- water

2/3 cup dry red wine

1/4 cup fresh parsley -- chopped

1 tablespoon dried oregano

2 teaspoons dried basil or rosemary

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

small bay leaf

teaspoon -- salt and black

-- pepper, to taste

freshly grated nutmeg

 

To prepare the Tangy Cream Sauce, place the water, potato, onion, and

salt (but not miso, if using) in a small pot, and bring to a boil. Cover

and lower the heat to a good simmer. Cook until the potato is tender.

Place this (along with all the liquid and miso, if using) in a blender

or food processor with the remaining ingredients, and blend until very

smooth. Set aside.

 

Place the eggplant slices on a nonstick or lightly oiled cookie sheet,

and broil them in batches about 4 inches from the heat until slightly

charred on each side and soft in the middle. Set aside.

 

To make the tomato sauce, steam-fry the onions and garlic in a large,

nonstick or lightly oiled pot, until beginning to soften and brown. Add

the mushrooms and steam-fry until the liquid evaporates. Add the

remaining sauce ingredients, and simmer for about 20 minutes. Add a bit

of water if it's too thick (but it should be thicker than spaghetti

sauce). Add salt and pepper to taste. (If you want a " meatier " taste,

use soy sauce instead of salt.)

 

Preheat the oven to 375 F. To assemble the casserole, in a nonstick or

lightly oiled, 9 x 13-inch casserole or baking pan, spread one-third of

the tomato sauce. Layer half of the eggplant slices over this, then

another third of the tomato sauce, then the remaining eggplant. Spread

the last third of tomato sauce over the eggplant. Dribble the Tangy

Cream Sauce over the top, and spread it evenly. Sprinkle it lightly with

nutmeg.

 

Bake the casserole for 45 minutes, and let stand for 15 minutes before

cutting.

 

Per serving: Calories 287, Protein 17 g, Fat 1 g, Carbohydrates 46 g,

Calcium 144 mg, Fiber 12 g, Sodium 325 mg

 

From _Cooking With PETA_ by People for the Ethical Treatment of Animals

 

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