Vegan Moussaka

(4 votes)

2 large eggplants, sliced lengthwise
2 medium zucchini
1/2 cup soya mince or tvp
1 tablespoon vegetable stock
1/2 cup olive oil
some olive oil for frying
3 tablespoons vegan cheese
3 tablespoons pine kernels/nuts
3 medium potatoes, sliced
3 cups white sauce
1 can tomatoes
1 large onion
3 cloves garlic

Salt and let stand the eggplants for 2 hours. Rinse well and fry in some olive oil .

Boil the potatoes for a couple of minutes and then fry in some olive oil till tender. Fry onions in the olive oil and add the garlic and zucchinis. Add the soya mince which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasn't done traditionally.

In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix. Bake in the oven for about 25 minutes at about 300 degrees F.


The first thing from this site that i have made and it was fantastic!
Amy, London

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search