Name: Vegan Moussaka
Ingredients: 2 Italian eggplants, cut into 1/4-inch-thick crosswise slices; 2 red onions, finely diced; 1 tablespoon minced garlic; 1 pound cremini mushrooms, thinly sliced; 1 cup dry red wine or nonalcoholic red wine; 2 pound packaged marinated tempeh, crumbled; 1 tablespoon minced fresh rosemary; 2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 2 teaspoon dried oregano; 1 teaspoon sea salt; 1 teaspoon ground pepper; 1 1/2 cup tomato puree or sauce; 16 ounce low-fat silken tofu; 1 cup chopped garlic; 3 tablespoon light miso; 2 tablespoon nutritional yeast (optional); 1 tablespoon egg replacement powder (optional); 1 teaspoon ground nutmeg; 1/2 teaspoon sea salt; 3 tablespoon soy milk; 1 cup toasted bread cubes; 1 teaspoon toasted fennel seeds; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/3 teaspoon ground nutmeg; 4 cup pasta sauce

Vegan Moussaka

Ingredients

2 Italian eggplants, cut into 1/4-inch-thick crosswise slices
2 red onions, finely diced
1 tablespoon minced garlic
1 pound cremini mushrooms, thinly sliced
1 cup dry red wine or nonalcoholic red wine
2 pounds packaged marinated tempeh, crumbled
1 tablespoon minced fresh rosemary
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons dried oregano
1 teaspoon sea salt
1 teaspoon ground pepper
1 1/2 cup tomato puree or sauce
16 ounces low-fat silken tofu
1 cup chopped garlic
3 tablespoons light miso
2 tablespoons nutritional yeast (optional)
1 tablespoon egg replacement powder (optional)
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
3 tablespoons soy milk
1 cup toasted bread cubes
1 teaspoon toasted fennel seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/3 teaspoon ground nutmeg
4 cups pasta sauce

Instructions

Preheat the oven to 350F. Line a baking sheet with parchment paper. Soak the eggplant in warm salted water for 10 minutes. Drain, then place on the prepared pan and bake for 10 minutes, or until it just starts to soften. Set aside and let cool. For tempeh filling, combine the onions, garlic, mushrooms, and wine in a large saucepan. Cook for 10 minutes over medium heat. Add the tempeh, seasonings, and tomato puree and simmer, covered, for 20 minutes, or until thick. Let cool. Blend tofu, chopped garlic, miso, nutritional yeast, egg replacement, nutmeg, salt and soy in a food processor leaving some texture. Or mash together. Set aside. In a blender or food processor combine bread cubes, fennel, thyme, oregano, and nutmeg and pulse until ground. Preheat the oven to 350F. Spread a thin layer of pasta sauce on the bottom of a 12-inch baking dish. Add a layer of one-third of the eggplant, followed by half of the tempeh filling. Add a second layer of eggplant, and moisten with a little sauce. Top with the remaining eggplant and tempeh filling. Top with the custard. Bake, uncovered, for 30 minuutes. Top with the bread crumbs and bake for 10 to 15 minutes more, or until lightly browned. Let sit a few minutes before serving. Serve over heated pasta sauce.