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Delicious and Nutritious: How to Make Traditional Greek Vegan Moussaka

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Delicious ⁣and Nutritious: How to Make Traditional Greek⁣ Vegan Moussaka

⁤What makes⁤ vegan moussaka a healthy and nutritious option compared to the traditional Greek ​dish?

Delicious and Nutritious: How to ‍Make Traditional ‌Greek Vegan Moussaka

moussaka

Moussaka is a popular Greek dish that typically⁢ features layers‍ of lamb, eggplant, and potatoes, topped with a ‍creamy béchamel sauce. This vegan version swaps out the meat and dairy for delicious and nutritious plant-based ingredients that are just as ‌satisfying.

For‍ this ⁤recipe, we’re using ‌tempeh as a substitute ‌for ⁣the lamb. Tempeh​ is a plant-based protein that’s ‌made from fermented soybeans,​ and it has a meaty texture ⁤and a nutty flavor. We’re ​also using a cashew-based béchamel sauce, ‌which is rich and creamy without any dairy.

Ingredients:

  • 1 large eggplant, sliced into ⁣rounds
  • 2 large potatoes, peeled and ‍sliced into rounds
  • 1 block of‍ tempeh, crumbled
  • 1⁤ onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced ‌tomatoes
  • 1 tablespoon ⁣tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 2 ‍tablespoons olive oil
  • Salt and‌ pepper, to taste

For the cashew⁣ béchamel‌ sauce:

  • 1 cup raw cashews, soaked in water for at least 4 ​hours, or overnight
  • 1⁤ 1/2 cups almond milk
  • 2 ​tablespoons ‌nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion⁤ powder
  • Salt ⁣and pepper, to taste

Instructions:

  1. Preheat your oven to 375°F.
  2. Place‍ the eggplant‌ and‌ potato slices on​ a baking sheet,⁢ drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20-25 ‌minutes, until tender.
  3. In a large skillet, heat the remaining tablespoon of ​olive oil​ over medium heat. Add the​ onion and garlic and sauté ⁤until translucent, about​ 5 minutes.
  4. Add the crumbled tempeh to the skillet‌ and cook until browned and crispy, ⁤about 10 minutes.
  5. Add the diced tomatoes,‌ tomato paste, oregano, cinnamon, salt, and‍ pepper to the skillet and stir to combine. Simmer ⁢for 10-15 ⁢minutes, until the sauce has ⁣thickened.
  6. To make the⁣ cashew béchamel sauce, drain and rinse the soaked cashews. Add them to a blender ​with ⁤the almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and pepper. ⁢Blend until smooth.
  7. Assemble the moussaka by layering the baked eggplant⁣ and potato slices in a baking dish. Spoon the tempeh-tomato sauce over⁤ the vegetables,​ then⁤ pour the cashew béchamel sauce on ‍top.
  8. Bake the moussaka for 25-30 minutes, until the top is golden brown and bubbly. Let it cool for‍ 5 minutes before ⁢slicing and serving.

Nutritional Information:

Calories Protein Fat Carbohydrates
320 18g 16g 28g

If you’re looking⁤ for a ⁢delicious and ⁢nutritious vegan dish that’s ‍packed with flavor, give this traditional ‌Greek moussaka recipe a try. You⁣ won’t be ‌disappointed!

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