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Wednesday, February 26, 2014

Vegan Mossaka

All the rich flavors of Greek cooking without the fat, cholesterol, and calories!

Serves 12
Prep time: approx. 2 hours

 INGREDIENTS: (please use organic for your health's sake!)
·        5 large russet potatoes, peeled and cut into chunks
·        4 cloves garlic, peeled
·        ¼ cup plus 2 Tbs. olive oil, divided; or use veg. broth or water
·        1 large onion, chopped
·        3 Tbs. dried oregano
·        2 15-oz. cans chopped tomatoes
·        ⅔ cup green lentils
·        1 bay leaf
·        1 cinnamon stick
·        2 medium eggplants, sliced
·        2 small zucchini, sliced
·        3 tomatoes, thinly sliced
·        1 8oz. pkg. Daiya Mozzarella style cheese
·        Salt and pepper to taste
1. Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper.
2. Heat 2 Tbs. olive oil in saucepan over medium heat. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups of the potato cooking liquid. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and purée lentils in food processor until chunky. Season with salt and pepper.
3. Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.

4. Preheat oven to 350˚F. Coat 3” deep 13- x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into bottom. Top with eggplant, followed by zucchini and tomatoes. Spoon 2 cups lentil mixture over top, then top with the Daiya cheese. Spread half of potatoes over this mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake uncovered for 1 hour, or until top is browned. Allow to sit out of the oven for10 minutes before serving.

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~ Shelley