Veganmoussaka Recipes

Steps:

• Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.
• Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces. Set the colander aside to sweat for about 15 minutes (takes away any bitterness).
• In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. Peel the potatoes then slice the same way.
• Rinse the eggplant and pat dry.
• Place each vegetable onto it's own baking sheet. Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. The eggplant will need a little more oil, and it does stick more easily. Sprinkle the zucchini and potato with salt. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
• Tomato Sauce: Combine the remaning 1/4 cup oil and garlic in a large pan. Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots. Cook until transulcent, about 5 minutes. Add in the tin of crushed tomatoes (entire tin, no straining). Add the oregano, cinnamon and bay leaf. Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce. Turn off the heat and adjust salt to taste. Remove bay leaf.
• Topping: Using a food processor, blend the pine nuts and lemon juice into a paste. Add the tofu, garlic, arrowroot, nutmeg, salt and pepper. Blend until creamy and smooth.
• Putting it together: Lightly oil a casserole dish (ie 9 x 13). Reheat the oven to 400. Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.
• Assess how much eggplant and potato you have left. If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce. If you can only do 1 more layer then move on to the next zucchini step.
• Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
• Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
• Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping. Allow to set 10 minutes before slicing and serving.

Steps:

• Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
• Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
• Meanwhile, heat a large frying pan. Add 1½ tbsp oil and tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
• Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
• Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.
• Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.
• Drain and mash the potatoes with the soya milk. Season to taste.
• Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in ½ the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
• Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
• Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.

Steps:

• 1. Preheat oven at 400 degrees.
• 2. Slice your eggplant, potatoes, squash and zucchini*.
• 3. Sprinkle your eggplant with salt and layer and let drain in a colander for twenty-five minutes.
• 4. Spray cooking spray or use oil or Earth Balance on the cooking sheets before spreading eggplant, potatoes, zucchini and squash.
• 5. Bake for about 30 minutes; turn once.
• *don't bake the zucchini if you don't enjoy it super soft.
• 6. Chop onions; saute & add garlic when onions are just about done.
• 7. Add vinegar; reduce.
• 8. Add tomatoes w juice.
• 9. Add 1/2 can of lentils with about 1/2 the juice (or drain and use 1/2 can of water to reduce the sodium content).
• 10. Add Oregano, parsley and cinnamon; simmer for about 15 minutes.
• Bechamel: (this takes practice -- ).
• 11. Melt Earth Balance; stir in flour on medium heat.
• 12. Keep stirring and add milk slowly; stir out the lumps.
• 13. Set aside, and put on a lid (you don't want the sauce to thicken to much).
• 14. Stir in ground flaxseed (Optional).
• "Betta Feta Tofu".
• * (instead of making this, I just crumble tofu in a bowl; add the vinegar, and miso, and stir).
• 15. Cut tofu into 1" cubes.
• 16. Simmer in boiling water for about 5 minutes; drain.
• 17. Whisk water, miso, vinegar and salt; combine with tofu in a container; stir and refrigerate.
• (Crumble tofu cubes and use in place of feta -- use within 2 weeks).
• Assembly time!
• 14. Layer the potatoes in a casserole dish (suggested size: 9x13).
• 15. Followed by eggplant, squash and zucchini.
• 16. Add other vegetables if you used them.
• 17. Pour most or all of the tomato/onion sauce over top with crumbled feta.
• 18. Repeat the layers and sauce if there is any left.
• 19. Pour the bechamel (may need to be reheated); sprinkle with vegan cheese if you so desire; (looks very nice with the minced red pepper & tofu crumble).
• 20. Cover* & bake at 350° for an hour (remove cover for the last 15 minutes).
• * I am always too impatient to let the eggplants drain for 30 minutes beforehand, so I don't use a cover.
• Serve & Enjoy:).
• 421 cal (15g fat, 55g carbs, 20g protein).