Vegetarian Moussaka
As promised to my Vegan and Vegetarian friends, here is the first of many recipes for you.
Those who are not in this group of followers can swap out the textured vegetable protein for
ground beef. This meal is a great introduction to Greek cooking.
For this you will need the following:
For the Bechamel Sauce:
2 tablespoons margarine
2 tablespoons flour
1 cup almond milk
For the 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 veggie ground round (simulated ground beef) or Textured Vegetable Protein, which is better for its consistency. (This product is often found in the bulk foods section of your local supermarket.)
The Seasonings: olive oil, salt, pepper, cinnamon, nutmeg and bay leaf
To Prepare:
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 minutes 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 almond milk.
Mix thoroughly with a wooden spoon, then add more almond milk 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 minutes at 375 F and then uncovered for another 20 minutes (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.
