Moussaka

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* Exported from MasterCook *

 

Moussaka

 

Recipe By :Tofu & Soyfoods Cookery - Peter Golbitz

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant (about 1 lb) -- peeled and sliced

1/8 cup unbleached white flour

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon cayenne

Tomato Sauce:

7/8 cup boiling water

1 cup soy protein granules or flakes

1 tablespoon olive oil

1 large onion -- chopped

1 16 oz can stewed tomatoes

2 tablespoons minced parsley

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

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Creamy Topping:

1 pound firm silken tofu

1/4 cup olive oil

1/4 cup nutritional yeast flakes

1/2 teaspoon salt

juice of 1 lemon (2 tablespoons)

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1 cup soft bread crumbs

 

Place the eggplant slices in a large bowl, sprinkling them with salt as you

layer them. Place a plate over the slices, and weight it down with a heavy pan.

Let the slices set for 30 minutes, then rinse and pat dry on a towel.

 

Combine the flour, paprika, 1/2 teaspoon salt, and cayenne in a shallow bowl,

and dredge the eggplant slices in the mixture. Heat a nonstick skillet and use

a pastry brush or paper towel to coat the pan with a little olive oil. Fry the

eggplant slices until lightly browned. Its alright if some of the flour still

shows. Arrange the fried slices in a 9 x 9-inch pan.

 

To make the sauce, pour the boiling water over the soy granules or flakes in a

small bowl, and set aside to soak. In a medium saucepan, saute the onion in the

1 tablespoon oliive oil until soft. Puree the stewed tomatoes, parllsley,

oregano, basil, cinnamon, nutmeg, and salt briefly in a blender, and add to the

onion. Stir in the reconstitutes soy granules, and simmer the sauce for a few

minutes to blennd the flavors.

 

To make the Creamy Topping, combine the tofu, 1/4 cup olive oil, nutritional

yeast, 1/2 teaspoon salt, and lemon juice in a food processor or blender until

smooth and creamy. Preheat the oven to 375F.

 

To assemble the moussaka, pour the tomato sauce over the eggplant slices and

cover with the bread crumbs. Spread the blended tofu mixture evenly on top,

smoothing with a spatula. Bake the moussaka for about 50 minutes. The top will

be a light golden brown. Let the moussaka stand for at least 10 minutes after

you remove it from the oven.

 

Description:

" This is a vegan version of a 3 layered dish that is a Mediterranean

classic. Traditionally it is served lukewarm or at room temperature,

so it can be made ahead to delight your guests. "

 

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Per serving: 199 Calories (kcal); 14g Total Fat; (60% calories from fat); 7g

Protein; 13g Carbohydrate; trace Cholesterol; 623mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0