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Vegan Soul Food

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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.



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







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.


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.


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.


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.


Edited by ImamSua
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