Vegan Moussaka

Name: Vegan Moussaka
Ingredients: 2.0 Italian Eggplants Cut Into Inch Thick Crosswise Slices; 2.0 Red Onions Finely Diced; 1.0 tablespoon Minced Garlic; 1.0 pound Cremini Mushrooms Thinly Sliced; 1.0 cup Dry Red Wine Or Nonalcoholic Red Wine; 2.0 pound Packaged Marinated Tempeh Crumbled; 1.0 tablespoon Minced Fresh Rosemary; 2.0 teaspoon Ground Cinnamon; 0.5 teaspoon Ground Allspice; 2.0 teaspoon Dried Oregano; 1.0 teaspoon Sea Salt; 1.0 teaspoon Ground Pepper; 1.5 cup Tomato Puree Or Sauce; 16.0 ounce Low Fat Silken Tofu; 1.0 cup Chopped Garlic; 3.0 tablespoon Light Miso; 2.0 tablespoon Nutritional Yeast; 1.0 tablespoon Egg Replacement Powder; 1.0 teaspoon Ground Nutmeg; 0.5 teaspoon Sea Salt; 3.0 tablespoon Soy Milk; 1.0 cup Toasted Bread Cubes; 1.0 teaspoon Toasted Fennel Seeds; 1.0 teaspoon Dried Thyme; 1.0 teaspoon Dried Oregano; 0.3333 teaspoon Ground Nutmeg; 4.0 cup Pasta Sauce

Vegan Moussaka — ein Community-Rezept auf Potlikkr.

Share this recipe 𝕏 Facebook WhatsApp Email

Zutaten

2.0 Italian Eggplants Cut Into Inch Thick Crosswise Slices
2.0 Red Onions Finely Diced
1.0 tbsp Minced Garlic
1.0 lb Cremini Mushrooms Thinly Sliced

+ 23 weitere Zutaten — gratis anmelden, um alle zu sehen.

Zubereitung (Vorschau)

1
Preheat the oven to 350F. Line a baking sheet with parchment
2
paper. Soak the eggplant in warm salted water for 10 minutes.

Drain, then place on the prepared pan and bake for 10 minutes, or

Gratis anmelden für alle 21 Schritte

Heute Abend kochen? 👨‍🍳

Gratis-Mitglieder bekommen das volle Rezept, Vorratsabgleich, Essenspläne und Preistools.

Gratis anmelden Anmelden