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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 235.6 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 8.4 g

View full nutritional breakdown of Vegan Mousakka calories by ingredient
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Vegan Mousakka

Submitted by: TREEHUGGER73
Vegan Mousakka

Introduction

Delicious low fat vegan version of this ever popular Greek dish. Delicious served with a crisp green salad and a few black Olives! The tomato sauce makes enough for two dishes, I usually freeze the other half. The Nutritional information is calculated for the whole amount of tomato sauce - not sure what it would be using the amount for this recipe - but it's less. Delicious low fat vegan version of this ever popular Greek dish. Delicious served with a crisp green salad and a few black Olives! The tomato sauce makes enough for two dishes, I usually freeze the other half. The Nutritional information is calculated for the whole amount of tomato sauce - not sure what it would be using the amount for this recipe - but it's less.
Number of Servings: 6

Ingredients

    For the Bechemal Sauce:

    1 Tbsp Corn Starch
    25g Vegan Margarine
    1 Litre Soya Milk
    Quarter of an onion
    Quarter of a carrot
    Bunch Fresh Thyme
    4 Black Peppercorns
    Fresh Grated Nutmeg

    For Tomato Sauce

    1 tsp Olive Oil
    1 Large Onion, diced
    2 Cloves of Garlic, crushed
    1 Large Carrot, scraped and diced
    1 Celery stick, diced
    2 x 400g Canned Tomatoes
    5 fl oz Red Wine or Vegetable Stock (nutritional info is done using red wine)
    1 bay Leak
    Tbsp Fresh Basil, diced
    1 tsp Dried Oregano
    Salt
    Freshly Ground Black Pepper

    2 tbsp Olive Oil
    1 Eggplant
    2 Zucchini
    4 Slices Nutty Wholemeal Bread





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Directions

Wash and thinly slice the eggplant and zucchini. Sprinkle 2 tbsp olive oil over 2 baking sheets. Place eggplant and zuchini on baking sheets, turning them over so as they are covered in the oil on each side. Bake in a hot oven for 20 mins turning once. Set aside to cool.

In a pan add 1 tsp olive oil and fry the carrot, celery and onion for 10 mins stirring regularly.
Add the garlic, tomatoes, red wine (or stock), Basil, Oregano and Bay Leaf and cook on a gentle heat for 20 mins. Take out the Bay Leaf and whizz with a hand mixer. Set aside half of the amount for another time, you only half for this recipe.

In an oblong baking dish place a layer of eggplant, then a layer of sauce, then a layer of half eggplant and half zucchini. Cover this in another layer of sauce then finish off with the remaining zuchini.

Now to make the bechamel sauce.

Place the corn starch in a bowl and with a little milk taken from the litre mix into a paste. Heat the remaining milk in a pan stirring regularly so as it doesn't burn. Just before boiling point pour into the bowl with the corn starch mixture in and KEEP STIRRING.
Place all of that back into the milk pan and stir constantly for 2 mins. Lower the heat. Add the onion quarter, carrot quarter, bay leaf, peppercrons, cloves, thyme (if you have a piece of muslin use that - I don't and it makes no difference).
Keep sirring on a low heat for 5 mins. Strain through a sieve, grate in some nutmeg and pour over the mousakka.

Whiz up the bread to make breadcrumbs and sprinkle on the top of everything. You might like to dot the breadcrumbs with some vegan margarine.
Cook in an oven set to 200 degrees for 10 mins then cover the top with some aluminium foil.
Cook for another 25 mins.

Serve with a crips green salad.
Enjoy!!

Number of Servings: 6

Recipe submitted by SparkPeople user TREEHUGGER73.






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