Tempeh and Eggplant Moussaka

Name: Tempeh and Eggplant Moussaka
Cuisine: Greek
Ingredients: ½ teaspoon garlic powder; ½ cup dry bread crumbs; 1 cup plain unsweetened almond milk; 2 to 3 tablespoons freshly squeezed lemon juice; ½ teaspoon paprika; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon olive oil, plus more as needed; 1 large eggplant, peeled and cut into ¼-inch slices; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 2 garlic cloves, minced; 1 large yellow onion, chopped; 8 ounces tempeh, steamed and chopped; 1 cup marinara sauce; ⅛ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 cup cooked or canned white beans, rinsed and drained if canned; 1 cup cooked or canned white beans, rinsed and drained if canned; 12 ounces soft or silken tofu, well drained and blotted dry; 12 ounces soft or silken tofu, well drained and blotted dry; 1 pound russet potatoes, peeled and cut into ⅛-inch slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This traditional Greek Casserole made with eggplant and potatoes features tempeh to add even more heartiness. Use gluten-free bread crumbs to make this gluten-free.

Ingredients

1 pound russet potatoes, peeled and cut into ⅛-inch slices
1 large eggplant, peeled and cut into ¼-inch slices
1

Europe
Greece
Vegan
Mediterranean

Method

Preheat the oven to 425°F. Lightly oil two baking sheets and a 9 x 13-inch baking dish.
Arrange the potato and eggplant slices separately on the prepared baking sheets. Lightly brush or spray the tops of the vegetables with olive oil and season to tast