Vegan Moussaka

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 705.7 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 8.5 g
  • Protein: 16.7 g

View full nutritional breakdown of Vegan Moussaka calories by ingredient
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Introduction

This dish reminds me of lasagna, but it's so much better for you with veggies in place of noodles.
You can use zucchini in place of the eggplant if you want, or even yellow squash, or a mixture of all three.
If the Bechamel sauce is too bland for you, you can add salt or veggie parmesan to it (not included in nutrition calculations).
It's also pretty good without the white sauce or cheese, but maybe that's just because I LOVE eggplant!

This recipe just barely fits in my casserole dish. If yours won't all fit, you can put the extras into a few ramekins for individual servings.
This dish reminds me of lasagna, but it's so much better for you with veggies in place of noodles.
You can use zucchini in place of the eggplant if you want, or even yellow squash, or a mixture of all three.
If the Bechamel sauce is too bland for you, you can add salt or veggie parmesan to it (not included in nutrition calculations).
It's also pretty good without the white sauce or cheese, but maybe that's just because I LOVE eggplant!

This recipe just barely fits in my casserole dish. If yours won't all fit, you can put the extras into a few ramekins for individual servings.

Number of Servings: 8

Ingredients

    1 med Eggplant
    1/2 package Tofurkey Italian Sausage (2 sausages)
    1 can Chickpeas
    2 cups Spaghetti/Marinara Sauce
    1 T basil (plus a pinch to sprinkle on top)
    1 T oregano (plus a pinch to sprinkle on top)
    1 medium Onion (I used red)
    3 cloves Garlic
    2 Tbsp Flour (I use whole wheat)
    1 cup Soy milk (unflavored, unsweetened)
    1 cup grated soy mozzarella (Follow Your Heart Vegan Gourmet melts best)

Directions

Chop the italian sausages into bite sized or smaller pieces. Chop the onion. Crush or chop the garlic.
Heat olive oil in a skillet, and add the sausage, onion, and garlic. Cook until onions become translucent.
Add tomato sauce and herbs. Let simmer at a low boil for 15 minutes, stirring so it does not stick or burn. Sauce should become darker and thicker.
While sauce is simmering, cut eggplant into very thin slices, and cut slices into wide strips.
Put about half of the eggplant into the bottom of a large casserole dish, and cover with half of the sauce mixture. Repeat, using the rest of each.

Quickly add soy milk to the skillet you used for the sauce over low heat, and bring to a slow boil. (The soymilk will pick up the flavor from the scrapings of sauce that were left behind.)
Slowly sprinkle the flour into the soymilk, a little at a time until sauce begins to thicken. You might not need to add both Tablespoons.
Pour white sauce over the casserole. Top with shredded soy cheese and sprinkle with herbs.
Bake at 350 degrees for about 30 minutes or until top starts to turn golden brown.
(If your casserole dish has a cover, you might want to keep it handy in case the cheese starts to dry out.)

Number of Servings: 8

Recipe submitted by SparkPeople user TAILSFOX.

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