Moussaka

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* Exported from MasterCook *

 

Moussaka

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Vegetable Layer

1 medium eggplant (1 1/4 to 1 1/2 lbs) -- unpeeled

2 small zucchini (about 1/2 lb)

extra-virgin olive oil for brushing

freshly ground black pepper

1 teaspoon ground thyme

Seitan Layer

2 large Portobello mushrooms

1/2 pound seitan

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped (1 cup)

3 garlic cloves -- minced

1 1/2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

8 canned plum tomatoes -- drained

OR

2 large tomatoes -- peeled and seeded

salt

1 teaspoon fresh lemon juice

Mashed Potato Layer

2 pounds russet potatoes (3 medium or 5 small)

2 teaspoons salt, plus more to taste

2 tablespoons extra-virgin olive oil

1/2 cup unflavored soy milk

teaspoon fresh lemon juice

white pepper

Breadcrummbs

1 cup fresh breadcrumbs

1 garlic clove -- minced

1 teaspoon fresh thyme

2 tablespoons extra-virgin olive oil

Bechamel

1 tablespoon extra-virgin olive oil

4 teaspoons unbleached white flour

3/4 cup unflavored soy milk

1/4 teaspoon freshly ground nutmeg (about 20 swipes

across a grater)

salt

freshly ground black pepper

 

A deep 7 x 9 baking dish works perfectly for this casserole. I like to have the

casserole assembled before I make the bechamel, so the sauce can come right off

the heat and onto the casserole. Prepare the moussaka in steps; while the

eggplant is salting, and then when the vegetables are cooking, you can begin to

cook the potatoes and prepare the other ingredients. Skins stay on the potatoes

while cooking--to give them a fuller taste--and are peeled off later.

 

Make the vegeteble layer: Preheat the oven to 375F. Slice the eggplant into

1/4-inch rounds. (If your eggplants are small, cut into slabs lengthwise.)

Arrange in one layer on a parchment-covered baking sheet, sprinkle with salt,

and leave for 30 minutes to draw out the moisture. Blot dry with a paper towel.

 

Cut the zucchini lengthwise iinto 1/4-inch slices. Spred in a single layer on

another parchment-covered baking sheet. (if your sheets are small, use an extra

one.) Brush the eggplant and zucchini with olive oil, salt, and pepper and

sprinkle the zucchini with 1/2 teaspoon of the dried thyme. Turn the vegetable

slices and repeat on the other side.

 

Bake for 20 minutes, or until the vegetables are softened. The eggplant with

brown and shrivel at the edges. Remove from the oven, stack separately on a

plate, and set aside.

 

Make the seitan leyer: Wipe any dirt off the mushrooms with a damp paper towel.

Remove the stems. Quarter the mushrooms and place in a food processor fitted

with a metal blade. Add the seitan and process until ground, scraping down the

sides of the food processor once or twice.

 

Warm the oil in a medium skillet. Add the onions and cook over medium-low heat

for 10 minutes, or until softened.

 

Add the ground seitan-mushroomm mixture to the skillet, raise the heat to

medium, and saute, stirring occasionally, for about 10 minutes, or until the

mushrooms have released their juices and the pan is dry. Add the garlic, cumin,

cinnamon, and tomatoes and cook for another 15 minutes or so, breaking up the

tomatoes with a wooden spoon, until the mixture has dried out considerably. Add

salt to aste and the lemon juice, and stir to combine. Set aside.

 

Make the mashed potato layer: Place the unpeeled potatoes in a medium pot with

the salt and cold water to cover. Briing to a boil and cook 15 to 30 minutes,

depending on the size of the potatoes, until tender.

 

Drain the potatoes and reserve the cooking liquid. Using a dish towel to

protect your hands, peel the hot potatoes. Return them to the pot and mash them

with a masher or a wooden spoon. Add the oil, soy milk, 1/4 cup of the reserved

cooking liquid, and te lemon juice and continue mashing, adding more cooking

liquid if necessary to make the potatoes fluffy. Season to taste with salt and

white pepper.

 

Make the breadcrumbs: In a small bowl, toss the breadcrumbs with the garlic,

thyme, oil, and a pinch of salt. Stir to combine thoroughly. Set aside.

 

Assemble the dish: Preheat the oven to 350F. In a deep 7 x 9-inch baking dish,

layer the casserole as follows. Start with a layer of half the cooked eggplant

and top it with half of the seitan-mushroom mixture. Spread half of the mashed

potatoes evenly over the mushroooms, then add another layer of eggplant.

Arrange all of the zucchini slices over the eggplant, top with remaining

seitan-mushroom mixture, and finally, top with the remaining mashed potatoes.

Set aside while you make the bechamel.

 

Make the bechamel: Warm the oil in a small saucepan. Add the flour and,

stirring constantly, cook over low heat 6 to 8 minutes, or until the roux

darkens slightly. Whisk in the soy milk, nutmeg, salt and pepper. Continue to

stir over low heat for another 2 minutes or so, until the mixture is hot and

lightly thickened, but do not let it boil.

 

Pour the bechamel evenly over the casserole and sprinkle it with the

breadcrumbs. Bake foor 30 minutes, until the bechamel is set and the

breadcrumbs are golden. Remove from the oven and let the moussaka sit for 5

minutes before cutting into serving portions.

 

 

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Per Serving (excluding unknown items): 194 Calories; 17g Fat (73.6% calories

from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 Fat.

 

 

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 0 0 0 0

0 0 0 0 0 0 0 0