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home > recipes > vegetables > vegan moussaka
from Brighton, UK 2 large Aubergines/Eggplants, sliced lengthways 2 medium Courgettes/Zuchinni 1/2 cup Soya Mince/TVP 1 tin Tomatoes 3 tablespoons Olive Oil some Olive oil for frying 1 large Onion 3 cloves Garlic 3 tablespoons Vegan Cheese 3 tablespoons Pine Kernels 3 medium Potatoes, sliced 3 cups White Sauce (marg/soya milk/white flour) Salt and let stand the Aubergines for 2 hours. Rinse well and fry in some Olive oil. Boil the potatoes for a couple of minutes and then fry in some Olive oil till tender. Fry onions in the olive oil and add the garlic and courgettes. Add the Soya mince which should have previously been rehydrated with some Olive oil and some vegetable stock. Add the tomatoes and finally add the Pine kernels and the cheese. You may like to add some herbs here, though this wasn't done traditionally. In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/ white sauce mix. Bake in the oven for about 25 minutes at about 180 Celsius.

Vegan Moussaka


average rating = 5 stars(5.00001 comment available)
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list all recipes for VEGETABLES (485)
list all Middle Eastern recipes (127)
list all recipes by TRAUB (1)


   

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keyword: vegan
keyword: moussaka
ethnicity: middle eastern
recipes for vegetables
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(posted August 19, 2005)

from Brighton, UK

2 large Aubergines/Eggplants, sliced lengthways
2 medium Courgettes/Zuchinni
1/2 cup Soya
Mince/TVP
1 tin Tomatoes
3 tablespoons
Olive Oil
some
Olive oil for frying
1 large
Onion
3 cloves
Garlic
3 tablespoons
Vegan Cheese
3 tablespoons Pine Kernels
3 medium Potatoes, sliced
3 cups
White
Sauce (marg/soya milk/white flour)

Salt and let stand the Aubergines for 2 hours. Rinse well and fry in some
Olive oil. Boil the potatoes for a couple of minutes and then fry in some Olive oil till tender.

Fry onions in the
olive oil and add the garlic and courgettes. Add the Soya mince which should have previously been rehydrated with some Olive oil and some vegetable stock. Add the tomatoes and finally add the Pine kernels and the cheese. You may like to add some herbs here, though this wasn't done traditionally.

In a glass
baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white
sauce. Make sure the top layer is a potato/ white sauce mix.

Bake in the oven for about 25 minutes at about 180 Celsius.



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from birmingham, United Kingdom wrote:0  0

i loved this moussaka but the real proof of how good it is comes from the non-vegans i gave it to. they all loved it and have asked for copies of the recipe.
5 starsJanuary 30, 2006


 
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