Dinner · Greek · 30 min
Vegan Moussaka with Eggplant and Potatoes
- Calories
- 1122
- Protein
- 59g
- Carbs
- 114g
- Fat
- 39g
Ingredients
- 1 lb eggplant
- 4.8988 oz potato
- 1 each yellow onion
- 3 clove garlic
- 14.5 oz canned crushed tomatoes
- 7.2192 oz firm tofu
- 3 tbsp nutritional yeast
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1.4 tbsp olive oil
- 0.25 cup parsley
- 1 tsp salt
- 0.5 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Toss sliced eggplant and potato rounds separately with 1 tablespoon of olive oil, half the salt, and half the black pepper.
- 02Arrange vegetables on baking sheets in a single layer. Roast eggplant for 20-25 minutes and potatoes for 25-30 minutes until tender and lightly browned.
- 03In a bowl, crumble the firm tofu and combine with nutritional yeast, ground cinnamon, ground nutmeg, chopped parsley, 1/4 tsp salt, and 1/8 tsp pepper to form the tofu 'ricotta'.
- 04Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté finely chopped yellow onion for 5-7 minutes until soft, then stir in minced garlic for 1 minute.
- 05Add canned crushed tomatoes, remaining salt, and remaining pepper to the skillet; simmer for 10 minutes.
- 06Preheat oven to 375°F (190°C). In a baking dish, layer half the roasted potatoes, spread all the tofu mixture over them, top with half the eggplant, and spoon half the tomato sauce over top. Repeat layers with remaining potatoes, eggplant, and tomato sauce.
- 07Cover with foil and bake for 30 minutes, then un-cover and bake for 15-20 minutes until bubbly and golden. Rest for 10 minutes before serving.
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