Lentil MoussakaI did another version of Vegetarian Moussaka some time ago, and it was loaded with veggies. This is a version which uses textured vegetable/soy protein (TVP) and lentils. It's equally delicious!
- 1 medium eggplant
- 1-2 Tbsp olive oil
- 1/2 c TVP or TSP granules (textured vegetable/soy protein)
- 1/2 tsp vegan Worcestershire sauce
- 1/2 c hot beef style vegetarian broth
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 1/2 c cooked or canned lentils, drained
- 4 medium Roma tomatoes, finely diced
- 1/4 c fresh parsley, chopped
- 1 Tbsp fresh mint, chopped (or 1 1/2 tsp dry mint)
- 1/2 tsp cinnamon or ground Indian bay leaf (tastes like cinnamon)
- 1/4 tsp coarse sea salt
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 1/4 c milk
- 1/8 tsp sea salt or to taste
- pinch black pepper
- dash nutmeg
- Preheat oven to 400 degrees F.
- Cut unpeeled eggplant in 1/4 inch slices lengthwise. Brush generously with oil on both sides. Place in a single layer on a large oiled baking sheet.
- Cover the pan tightly with tin foil and roast the eggplant 20-25 minutes or until tender.
- Remove from oven, turn off heat, and take foil off to cool while proceding with recipe.
- In a small bowl, mix together the TVP, Worcestershire sauce and hot broth. Allow to stand 5 minutes.
- Heat olive oil in large skillet over medium-high heat. Add onion and saute 8 minutes on medium low to carmelize them. Add garlic and saute a minute.
- Stir in TVP with its soaking liquid, lentils, tomatoes, parsley, mint, cinnamon, and salt. Bring to boil. Simmer 5 minutes or until nearly dry.
Bechamel Sauce, Assembly, and Baking:
- Preheat oven to 350° F and butter an 11 x 7 x 2 inch baking dish.
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Add the milk, continuing to stir until it comes to a boil. Add salt, pepper, and nutmeg. Reduce heat, and cook, stirring for 30 seconds more. Remove from heat.
- Arrange half of eggplant in bottom of dish. Spread lentil mixture over. Top with remaining eggplant. Pour hot custard sauce over the eggplant. Bake 50-60 minutes, or until golden and bubbling on edges. Cool 10 minutes before cutting and serving hot.