I decided to give the moussaka of my youth a vegan make-over and I’m happy to report that veganizing this traditional recipe worked! I used rainbow carrots, yellow onion, celery, vegan ground “beef”, all the zucchini ends that are not quite right shape or size to make good layers, and a generous amount of tomato paste for my stuffing.
Vegan Zucchini Moussaka
What you’ll need:
4 zucchinis
4 rainbow carrots, diced
6 stalks celery, diced
1 yellow onion, diced
1 cup of vegan ground “beef”, store bought or homemade
2 tablespoons tomato paste
1 teaspoon smoked paprika
2 cups unsweetened, plain almond milk
3 tablespoons corn starch
1 tablespoon nutritional yeast
Cooking spray
What you’ll do:
- Preheat the oven to 350 F (175 C).
- Spray the bottom and sides of your 13 x 9 in (33 x 23 cm) baking dish with cooking spray. Set aside.
- Wash and slice zucchini lengthwise to make 16 to 18 slices that are about 1/4 in (6 mm) thickness. Don’t throw out the left over and edge pieces – dice them to medium size dice and put them in a large mixing bowl.
- Add diced onions, carrots and celery to the mixing bowl, as well as vegan ground “beef”, tomato paste, and smoked paprika. Mix well.
- Line the bottom of the baking dish with zucchini slices. Pour the filling into the dish. Top with another layer of zucchini slices.
- Separately, mix the almond milk, corn starch and nutritional yeast together. Make sure the mix is smooth and lump free. Pour over the moussaka.
- Cover the moussaka with foil and bake for 30 minutes. Remove the foil and bake for additional 15 – 20 minutes, until the top is nicely browned.
- Take out the oven and let stand for 5-10 minutes before serving.
Copyright © Eat the Vegan Rainbow, 2017
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