Recipe: Moussaka
Yield: 8 servings
3 medium eggplants, sliced
3 tsp basil
2 Tbs olive
oil
3 tsp oregano
2 cups onion, chopped
1 cup parsley, minced
11/4 tsp salt
1/2 cup breadcrumbs
2 lbs. mushrooms,
chopped
1/2 cup vegan mozzarella, grated
5 cloves garlic,
minced
3 Tbs canola oil
1 14-oz. can tomatoes, broken
6 Tbs
flour
1 6-oz. can tomato paste
2 1/2 cups plain soy milk
1 tsp
cinnamon
1/2 cup vegan mozzarella, grated
1/2 tsp black
pepper
Mushroom
Tomato Sauce
1. Heat the olive
oil in a large deep skillet or dutch oven. Add onions and salt, and cook
over medium heat, stirring, until the onions are translucent. Add the
mushrooms and garlic, stir and cover. Cook over medium heat for another 8
to 10 minutes.
2. Add tomatoes,
tomato paste, cinnamon, pepper, oregano and basil. Bring to a boil, lower
heat, and simmer uncovered for another 15 minutes. Remove from heat and
stir in the parsley, bread crumbs and vegan mozzarella. Set aside.
Eggplant
3. Slice eggplant
in 1/4-in. rounds. Salt lightly on both sides, then layer in colander and
place over sink or bowl. Let stand 20 to 30 minutes.
4. Lightly oil a
baking sheet and preheat the oven to 375°. Pat eggplant slices dry with
towel and spread on tray and bake until tender, 20 to 25 minutes.
Meanwhile, prepare the bechamel sauce.
Bechamel
Sauce
5. In medium-size
saucepan, heat canola oil over low heat. Whisk in 4 Tbs of flour, keeping
a steady motion with the whisk even after the flour is added. Cook for
several minutes while continuing to whisk.
6. Slowly pour in
the hot soy milk, whisking. Cook and stir over low heat another 5 to 8
minutes, or until smooth and slightly thickened. Sift in the remaining 2
Tbs flour, whisking. After another 5 to 8 minutes of cooking with
occasional stirring, add the vegan mozzarella and a few shakes of nutmeg.
Remove from heat. The sauce should be smooth and quite thick.
Assembly
7. Preheat oven
to 375°. Oil a large casserole. Place a double layer of eggplant on the
bottom, then add the mushroom sauce. Lay the remaining eggplant over the
mushroom sauce and spread the bechamel over the top. Dust lightly with
bread crumbs, and a small handful or two of the vegan mozzarella. Bake
uncovered for 35 to 40 minutes, or until bubbly and browned on top.
Recipe
adapted for vegans by Cindee Lolik for the HWFC Working Member Dinner on
November 10, 2002.
Back to index
|
CoopScoop
Home
CoopScoop
Archives
Behind
the Scoop
Guidelines for Article
Submission
|
