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Vegetarian Mushroom Moussaka – with a Vegan Version
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Description
This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat.
Ingredients
- 2 pounds, 3-⅓ ounces, weight Red Skin Potatoes
- 2 pounds, 3-⅓ ounces, weight Mushroms (I Used Champignons)
- 1 whole Carrot
- 1 whole Red Bell Pepper
- 2 Tablespoons Unrefined Sunflower Oil
- 2 whole Onions, Diced
- 1 bunch Dill Chopped
- 1 bunch Parsley, Chopped
- 3-⅝ ounces, weight Soy Granules
- 2 whole Eggs (Or Egg Substitute For Vegans; You Can Also Add 3-4 Tablespoons Dry Yeast Flakes)
- ½ teaspoons Ground Pepper
- 1 teaspoon Sweet Paprika
- 1 pinch Dry Thyme
- Sea Salt, to taste
Preparation
Peel the potatoes and put them in a large pot filled with water. Boil them until they’re tender. Mash them and let them cool for a while.
Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
Heat sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute plus dry yeast flakes) and spices. Sauté for 10 minutes. (Note: I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all the excess water.)
Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Top with the remaining half of mashed potatoes.
Heat your oven to 392ºF. Put the casserole in the oven. Cook for one hour.
Don’t serve immediately. Let it cool for at least half an hour.
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4 Comments
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Gourmandelle on 10.11.2011
@cjruns2 Let me know if you liked it after you try it
Gourmandelle on 10.11.2011
@westmonster I didn’t know about the shepherd’s pie recipe but I checked it out and it’s pretty much like the the traditional Romanian moussaka recipe which contains meat. I know that the Greek moussaka contains eggplant but the Romanian recipe is different so I’m a bit confused about how to call it
Anyway, I’m really glad you liked it!
cjruns2 on 10.10.2011
I can’t wait to try this.
westmonster on 10.9.2011
This is more like a vegetarian, multi-layered version of a shepherd’s pie (moussaka, the way I know it, has aubergines in it, as well as a greek bechamel on top), but it sure sounds tasty! And I’ve been looking for a good veg version of shepherd’s pie anyway. Thanks for a great idea!