Vegan Moussaka – Pictures

It’s been a busy week, so I’ll update today. =0)

This past Wednesday, I made a Vegan Moussaka for supper. It was awesome!

Vegan Moussaka
1 Medium Eggplant*
2 Medium Zucchinis*
1 Large Baking Potato*
1/4 C Olive Oil*
1 Large Onion*
4 Garlic* Cloves
1 Can Crushed/Diced Tomatoes*
1 tsp Dried Oregano*
1/4 tsp Ground Cinnamon*
1/4 tsp Turmeric*
Salt and Pepper* to taste
Olive Oil* for drizzling
* = Organic
 
Vegan Béchamel Sauce
1.2 C Olive Oil*
1/2 C Flour* (g-free flours work well, too)
1/8 tsp Nutmeg*
2 C Coconut* Milk (Soy, Dairy, you choose)
Salt and Pepper* to taste
* = Organic

:: Preheat the oven to 375°F/190°C/Gas Mark 5.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

1. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and lay them in a colander to “sweat” for about 30 minutes. The “sweating” process draws out the bitterness from the eggplant.

2. Cut the zucchini lengthwise into 1/4-inch slices, set them aside.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

3. Heat oil in pan over medium heat and saute the onion until almost transparent. Add garlic, oregano, cinnamon, turmeric, salt and pepper. Mix through, then add tomatoes and simmer 5-10 minutes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

4. Lightly oil the bottom of your baking dish.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

5. Wash the potato and slice it lengthwise into 1/4-inch slices. Layer the bottom of your oiled dish with the sliced potatoes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

6. Spoon a third of the sauce over the potato slices.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

7. Layer the eggplant slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

8. Spoon a third of the sauce of the eggplant slices.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

9. Layer the zucchini slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

10. Spoon the remaining sauce over the zucchini slices. Cover with foil and bake for 1.5 hours @ 375°F/180°C.

11. Prepare the béchamel sauce. Heat the olive oil over medium heat. Add the flour, and whisk to blend. Add nutmeg, salt and pepper. Slowly pour the milk in, whisking constantly. Continue whisking until mixture begins to boil and thicken. (I like to have a glass of water nearby to add if I need to thin the sauce a bit.)

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

12. Pour béchamel sauce  over the moussaka, drizzle with olive oil and bake uncovered for another 20-30 minutes.

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4 thoughts on “Vegan Moussaka – Pictures

  1. We might try this one…. I haven’t thoroughly browsed through your blog, but would you have a fail-proof hummus recipe? We’re aiming for some tonight, with the kids…

    • Sure! You will need…

      1 large can of chick peas/garbanzo beans
      5-10 cloves of garlic
      1 lemon
      dash of salt
      olive oil

      :: Dump the beans into your blender. Add the garlic, salt and the juice from half a lemon. Start your blender on low, and slowly pour a thin stream of olive oil in. Stop occasionally to stir the mixture around so everything gets blended. Continue to blend on high and adding thin streams of olive oil until the hummus becomes smooth and silky. This is one of my favorite dip recipes! Thank you for reminding me… =0)

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