The Greek version of moussaka is a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel(“white”) sauce. There’s a vegan version in the Greek cookbook by Tselementes, which includes ground eggplant instead of ground meat, tomato sauce, and bread crumbs. In this recipe I use crumbled tempeh for the meat substitute but you can also use mushrooms.
Published on November 4, 2014 | By Chef Gina |
- 1/4 cup Dried currants
- 2 tbsp Olive oil
- 8 oz Tempeh, crumbled
- 1 Zucchini, diced
- 1 tsp Dried oregano
- 1/2 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1/4 tsp Allspice
- 1/8 tsp Cayenne
- Sea salt and freshly ground pepper, to taste
- 1 small Onion, halved and thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 Jalapeno pepper, finely diced
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 3/4 cup Vegan red wine
- 1 (14.5 oz) can Diced tomatoes
- 1/4 cup Fresh parsley, chopped
- 1 small Eggplant, sliced lengthwise into 1/4" strips
- 1/2 cup GF panko bread crumbs
- 1 cup Vegan parmesan cheese, grated (optional)
- 1 cup Béchamel Sauce
- Preheat the oven to 425°. Oil a 3-quart baking dish or casserole dish.
- Soak the currants in warm water for 30 minutes. Drain.
- Heat 1 tablespoon of the olive oil in a saucepan over high heat. Add the tempeh, zucchini, oregano, ginger, cinnamon, allspice, cayenne, salt, and pepper, and cook until slightly browned.
- Add the onions and bell pepper and cook until soft, then add the jalapeno and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
- Add the wine and tomatoes, and cook, stirring occasionally, until almost completely evaporated. Add the tomatoes and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and season with salt and pepper, if needed. Remove from the heat.
- Grill the eggplant (optional): Place sliced eggplant in a shallow dish and coat with olive oil, sea salt, and pepper. In a grill pan on medium-high heat, grill both sides of the eggplant slices. Set aside.
- To assemble: Put half the eggplant slices in the dish and cover with half the tempeh mixture. Top with the remaining eggplant slices, and then the remaining tempeh mixture. Sprinkle the bread crumbs evenly on top. Pour the béchamel sauce over the top of the bread crumbs and sprinkle with cheese (optional) evenly over the top. Place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes.
- Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.