Greek Moussaka, Vegan-Style

thegentlechef.com

Indigo Glittercat

subheading: Ingredients for the Eggplant Layer:

2 medium eggplants (aubergine), about 3 lbs, peeled or unpeeled

olive oil as needed

coarse sea salt or kosher salt

coarse ground black pepper

subheading: Ingredients for the Potato Layer:

3 medium russet potatoes

sea salt or kosher salt

subheading: Ingredients for the Meatless Meat Layer:

2 T olive oil

1 large onion, peeled and diced

¾ cup water

½ cup dry red wine (such as Cabernet Sauvignon, Merlot, etc.)

2 T tamari, soy sauce or Bragg Liquid Aminos™

1 T porcini mushroom powder

1 T Worcestershire sauce (pg. ) or commercial vegan equivalent

1 cup dry TVP/TSP granules (textured vegetable protein/textured soy protein)

1 cup crushed tomatoes (from canned)

1 T tomato paste

¼ cup finely chopped parsley

sea salt or kosher salt and coarse ground black pepper, to taste

subheading: Ingredients for the enriched Béchamel:

2 and ⅔ cup plain unsweetened non-dairy milk

⅓ cup olive oil

½ cup (about 2.5 oz/71 g) whole raw cashews (pre-soaking unnecessary)

4 tsp nutritional yeast flakes

1 T mellow white miso paste

1 T fresh lemon juice

1 tsp sea salt or kosher salt

1 tsp onion powder

1 tsp garlic powder

¼ tsp ground nutmeg

Directions at thegentlechef.com

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