Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Vanessa (
tall_elegant@yahoo.com), 08/08/03
Magnificent Meatless MoussakaIngredients (use vegan versions): Bechamel Sauce:
2 tablespoons margarine
2 tablespoons flour
1 cup soy milk
Filling:
4 medium potatoes
1 large eggplant
2 tomatoes, chopped
10 mushrooms, sliced
1 zucchini, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 package Yves (or other) veggie ground round (simulated ground beef)
Seasoning: olive oil, salt, pepper, cinnamon, nutmeg and bay leaf
Directions:Peel and cut the potatoes to 1/4 thick slices. Cut the top and bottom off the eggplant and cut into 1/2 thick slices. Place potatoes and eggplant onto broiling pan, and drizzle with olive oil, as well as a shake of salt and pepper (you may have to divide into two batches, due to space). broil for about 10 mins on each side, or until you notice that the potatoes are golden and the eggplant is steaming and slightly mushy. turn off oven but leave potatoes and eggplant inside to keep them warm.
In a skillet, fry the onion and ground round in some margarine until onions are translucent.
In a large bowl, combine chopped tomatoes, mushrooms, zucchini and red pepper with onion and ground round mixture. Season with salt, pepper, and plenty of cinnamon and nutmeg.
To make bechamel sauce, melt the margarine in a saucepan over low heat, and mix in flour but don't allow it to brown. once you have a mushy mixture, SLOWLY add some soymilk. Mix thoroughly with a wooden spoon, then add more soymilk etc... until mixture is thick and creamy. Place a bay leaf in mixture as it thickens to add some flavour.
Now to combine everything: In a large ovenproof dish, layer the bottom with some eggplant slices, top with filling mix, then potato slices, then filling and so forth. Finally, pour the bechamel sauce over the whole thing.
Bake covered for 30 mins at 375 F and then uncovered for another 20 mins (to evaporate some of the juices).
Serve with plain soy yogurt and soy feta, and some nice crusty vegan bread. Tastes even better the next day!
Serves: 6
Preparation time: 1.5 hours
I thought this was excellent. I used soy ground round, but it would be just as good without it. It satisfied this Greek girls craving. The only thing was that the amount of Bachmel sauce was not enough to give it that thick layer on top that is characteristic of Moussaka. I will double it next time, but other than that it was awesome.
Archived comment by: zoie1077
Well, this sounds great! I will try it and let you know about the results! Thanks for sharing it!
Archived comment by: jtkata
I really liked this recipe. I made it for my church potluck and got alot of compliments. The spices give it a great flavor.
Archived comment by: lizzy019
Brown or green lentils make a great substitute for veggie ground round in this recipe. Since the canned beans are so mushy, they break down after being cooked too long. I suggest boiling some dried lentils until they are not quite done, and then using them just like the recipe instructs you to use the ground round--they'll finish cooking in the oven.
Archived comment by: kokua
I had been looking for a recipe for moussaka for a while and this seems quite authentic. Unfortunately, between salting the potatoes & salting the veggies I got too much salt in it :-P lol..but it was still edible. I'm definitely making this again soon (with less salt!)
Archived comment by: anima
