Eggplant Casserole - Vegan Greek Moussaka
Here's how to make the popular Greek moussaka recipe - vegan! This delicious vegan eggplant casserole will surely become one of your favorite meals!
Ingredients
- 1 Tbsp olive oil
- 3 potatoes peeled, cubed
- 1 clove garlic minced
- 2 eggplants sliced
- 500 g Pleurotus oyster mushrooms chopped
- 100 g textured soy protein granules or chunks
- 10 cherry tomatoes chopped
- 1 Tbsp tomato paste
- 1 onion chopped
- ½ tsp smoked paprika
- pinch nutmeg
- salt and pepper to taste
Instructions
- In a medium pot, add the peeled potatoes with a pinch of salt. Cover with water and bring to boil. Once it starts boiling, turn the heat to low and cook the potatoes until soft, for about 15 minutes. Drain the water, but save 1 cup. Add the minced garlic clove into the pot and puree the potatoes using a hand mixer, directly into the pot. Add a little bit of water if needed. Add nutmeg, salt and pepper to taste. Mix until smooth and fluffy.
- Meanwhile, add the TSP chunks or granules to a bowl. Add the smoked paprika, a pinch of salt and pepper and cover with boiling water. Let them soak for about 10 minutes. Drain them well.
- Preheat the oven to 200C.
- Line a baking tray with parchment paper, drizzle with a little oil and layer sliced eggplants in a single layer. Sprinkle them with salt and pepper and bake about 15 minutes.
- Heat a large pan on medium heat. Add the chopped onion and saute for about 3 minutes.
- Add chopped mushrooms and continue to cook for about 10 minutes, stirring occasionally.
- Add tomatoes and stir in the tomato paste. Mix to incorporate all ingredients. Add the cooked TSP chunks and granules. Add salt and pepper to taste and set aside.
- Using a baking dish, layer the bottom with the baked eggplant slices, top with the mushroom filling, cover with one more layer of eggplant slices and top with the mashed potatoes.
- Bake for about 30 minutes or until lightly golden on top.
- Sprinkle with smoked paprika and serve with a glass of red wine.