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Moose-Free Moussaka

From THE WILD VEGAN COOKBOOK
Moussaka is a familiar Greek casserole topped with cheese sauce and containing layers of ground lamb or beef (no moose) and sliced eggplant. Here, tofu cream cheese replaces cheese, with puffball mushrooms plus texturized vegetable protein instead of the meat. You’ll love the results.
2 medium eggplants
1-1/4 cups vegetable stock, boiling
1-1/4 cups texturized vegetable protein
2 cups pear-shaped puffballs or other mushrooms, chopped
2 onions, chopped
4 cloves garlic, crushed
1 green pepper, chopped
1 tbs. fresh basil or 1 tsp. ground dried basil
2 tsp. rosemary, ground
1 tsp. nutmeg, ground
1 tsp. oregano, ground
1 tsp. thyme, ground
1 tsp. black pepper, ground
1 tbs. Bragg’s liquid amino’s or tamari soy sauce, or 1-1/2 tsp. salt, or to taste
1 tsp. Vege-sal or salt
1 tsp. paprika
3 cups mock cheese sauce or mock cream sauce

1. Bake the eggplants on a rack on a cookie sheet in a preheated 375° F oven 1 hour.

2. Meanwhile, soak the texturized vegetable protein in the stock 5 minutes, away from the heat.

3. Drain in a colander, pressing out as much stock as possible with a spatula, and save the stock for other recipes.

4. Sauté the texturized vegetable protein with the mushrooms, onions, garlic, green pepper, basil, rosemary, nutmeg, oregano, thyme, and half the black pepper in the olive oil 10 minutes, adding the Bragg’s liquid amino’s toward the end

5. Peel and slice the eggplants and toss with the remaining black pepper, the Vege-sal, and the paprika.

6. Layer the eggplant slices and sautéed vegetables in an oiled baking dish and top with the tofu cream cheese.

7. Bake in a preheated 375° F oven 1 hour or until a crust forms.

Serves 6

Preparation Time: 75 minutes

Baking Time: 1 hour
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