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Vegan Soul Food


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#1 ArcticWitch

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Posted 17 April 2015 - 10:16 PM

There are a many times during the year that I adopt a vegan diet for a few days relative to Workings, lunar cycles, and solar events. Sometimes, these can be intense times for me, and my body craves the epicurean gratification of international soul food. I intend to update this thread with yummy vegan recipes, and invite others to do the same!

Below is my first attempt at developing a vegan moussaka recipe. It turned out quite good, and the only thing I would change in the future is to add additional types of vegetables to the mushroom layer/mixture.

VEGAN MOUSSAKA
I make traditional moussaka once or twice per year, and have
been wanting to take a crack at converting it to a vegan dish.
This is considered a classic Greek dish similar to Italian lasagna.

- 1 eggplant, skin removed and sliced lengthwise

- 6-8 Roma tomatoes, roughly chopped
- Half of a yellow onion. roughly chopped
- 2 cloves of garlic, minced
- Oregano, parsley, salt, sugar, pepper (to taste), pinch of cinnamon

- 1.5 tablespoons flour (I use naturally gluten-free potato starch)
- 2 tablespoons coconut oil
- 1 - 1.5 cups almond milk
- Nutmeg, salt, and pepper (to taste)

- 2 cups crimini mushrooms, chopped
- 1/8 vegetable oil, divided





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Slice the eggplant, salt, and allow to rest for 30 minutes. Wipe off the salt and accumulated moisture

after at least half an hour, spray pieces with oil, and sear on both sides. Set the seared pieces aside.

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While the salted eggplant is resting, roughly chop the tomatoes, onion, and garlic. Put in pot with

some olive oil. Season to taste with oregano, parsley, cinnamon, salt, and pepper. Cook until the tomato release

their liquid, cover pot, and simmer on low for at least thirty minutes.

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While the salted eggplant is resting and the red sauce is simmering, prepare the mushrooms and

Bechamel sauce. Roughly chop the mushrooms and saute until browned; set aside. Melt the

coconut oil over medium heat, then whisk in the flour. Allow to cook for 2-3 minutes, whisking often,

then add milk. Season to taste with salt, pepper, and nutmeg. Remove from heat when the sauce's

consistency is between that of cream and thick gravy.

Posted Image

Time to assemble! Spoon a bit of red sauce in the bottom, then place a layer of eggplant on top.

Spoon and smooth out half of the sauteed mushrooms, then half of the red sauce. Add another

layer of eggplant, then another layer of the remaining mushrooms and tomato sauce. Top with one

more layer of eggplant, then cover in Bechamel sauce.

Posted Image


Edited by ImamSua, 17 April 2015 - 10:30 PM.

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#2 Solanaceae

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Posted 18 April 2015 - 04:23 AM

Yum! Thanks for sharing this, looks amazing! Now I'll have to try it!
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Some are born to sweet delight,

Some are born to endless night.

 

(Fragments from "Auguries of Innocence") William Blake


#3 Pikkusisko

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Posted 20 April 2015 - 05:40 AM

I'm pretty much a carnivore but this looks so delicious I have to try it! Thank you for sharing.
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#4 CailinRua

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Posted 20 April 2015 - 04:55 PM

OMG VEGAN MOUSSAKA! I love moussaka and always make it with meat. Now that it is spring I find myself wanting meat less as is makes me feel tired when its warm outside. It looks and sounds delicious, I will definitely be trying this.
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#5 phantasmagoria

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Posted 09 May 2015 - 06:08 AM

Thank you for sharing this, and for taking the pictures as well! Images make communicating recipe nuances so much easier.
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#6 OCEANOS

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Posted 09 May 2015 - 06:12 PM

I am not much of a Vegan but this look very appetizing. Thanks for sharing!
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#7 QueenMab

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Posted 31 May 2016 - 11:02 AM

I am vegan and this? This is amaze.
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#8 aefre

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Posted 02 June 2016 - 03:26 PM

Gosh! The image of ImanSua I have, is her carrying a moose across her shoulders, that she's just killed with her massive shotgun!
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Be nice or go away!

#9 aefre

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Posted 02 June 2016 - 03:30 PM

Though, it has to be said, it's a pretty damn good recipe, minus moose :)


Edited by aefre, 02 June 2016 - 03:32 PM.

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Be nice or go away!