Very popular and a must in Mediterranean cuisine is moussaka, in some countries around the Mediterranean moussaka is also eaten as a cold dish, and why not actually. The goodies are all there and a slice of moussaka on the go sounds like a good idea.
I made this vegan version for all out there who follow a vegan diet. Enjoy!
Ingredients
- For the white sauce:
- 4 tbsp vegan butter (use Earth Balance)
- 4 tbsp rice flour
- 2 cups rice milk
- Sea salt, pepper
- Pinch of nutmeg
- For the tomato sauce:
- 3 large ripe tomatoes (chopped)
- ½ medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tsp oregano
- Sea salt, pepper
- For the filling:
- 1 pound eggplant (Aubergine) sliced in ½ inch thick slices
- 1 cup sweet potatoes ( cubed)
- 1 red bell pepper (de-seeded and cut in 1 inch squares)
- 1 medium sized onion (sliced into half -moon rings)
- 3 cloves garlic (chopped)
- 3 tbsp chopped parsley
- 1 ½ cup grated vegan cheese substitute
- Sea salt, pepper
Directions
- 1Place all the tomato sauce ingredients in an up-right blender and pulse until combined and liquidly
- 2Melt the butter in a sauce pan on low heat without browning. When melted add the flour and combine. Slowly add the rice milk until you have a thick sauce. Cook for 5 minutes. Season with salt, pepper and nutmeg.
- 3Layer the eggplant slices on the bottom of a deep oven proof serving dish. Top with the other ingredients and ladle the tomato sauce over the top.
- 4Ladle the white sauce on top of the tomato sauce and lastly sprinkle with the grated cheese and parsley.
- 5Bake the dish in a 405 F pre-heated oven for 20 minutes.
- 6Serve hot
Tags
Nutrition Facts
- Calories47724%
- Total Fat19.4 g30%
- Sat. Fat5.9 g30%
- Sodium526.2 mg22%
- Carbs73 g24%
- Fiber12.5 g50%
- Protein8.1 g16%
