This was the best (and yummiest) idea I'd had in ages! Eggplants are in season and the Melbourne weather is oscillating between 30+ sunny days and cold stormy changes. This dish is perfect for when the cold change comes through and you can use the oven again (or for those of you who are in the northern hemisphere any time!) The 'creamy' white sauce and rich flavourful tvp filling combine perfectly with the soft eggplant to make a delicious filling meal. You know you want it. I want it again, shame it's 35 degrees (95f).
Vegan Moussaka
Pre baking
Post baking
Inside the glorious juicy yumminess
Makes 5 serves1 medium eggplant
Filling Ingredients:
1 cup dried tvp
1.5 cup water
4 tsp home made stock powder (Nutritional Yeast, aesofatida, turmeric, stevia, basil, parsley, thyme, paprika, pepper)
2 tomatoes
1/2 cup tomato paste
1 tbsp vinegar
1 tsp garlic tabasco sauce (or regular tabasco & half a clove of garlic)
Pinch of salt
Generous serve of freshly ground black pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh oregano
White Sauce Ingredients:
1 x 300g packet silken tofu
1 cup Nutritional Yeast
1 tbsp dijon mustard
1/4 tsp asafoetida
- Rehydrate tvp in water & stock powder for 30+ mins
- Slice eggplant in 1/2" slices
- Dry fry eggplant until tender and golden & set aside
- Chop tomatoes
- Pre heat oven to 180c
- Simmer tomatoes with tvp, tomato paste, vinegar & tabasco
- Add herbs & seasoning
- Make white sauce by blending all sauce ingredients
- Layer into casserole dish (or 3 small casserole dishes)
- Eggplant layer, filling, eggplant, filling, eggplant, white sauce
- Top with nutritional yeast
- Bake & 180c for 20 mins (or until the top is just cracking)
- This keeps well in the fridge for 3 days, not sure about the freezer because it tasted so good!
This is a wonderfully yummy dish that I shall be making again very soon & hope you enjoy as much as I did!
All the best,
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