Vegan Moussaka recipe

This vegan Moussaka made with layers of eggplant, potato and a flavour-packed mushroom filling, topped with a luscious white sauce, is definitely a must-try.

Moussaka is a classic Greek baked dish thats typically made up of eggplant and lamb mince. Its a dish that I’ve made for years and every time I make it, I wonder why I don’t make it more often. It’s been ages since I last made it, so I decided it was time. The weather was perfect. With autumn rolling in, the days are a tiny bit cooler. And that means it’s finally ok to crank up the oven.

With the weather in my favour, now there was just one little hurdle. We no longer eat meat. I had to turn this into a really delicious Vegan Moussaka. It’s easy enough to simply sub in the lamb with TVP (textured vegetable protein) or a fake meat option from the supermarket, but we don’t really enjoy that stuff. I have used it in recipes a few times, but I much prefer using vegetables instead. So today, that’s the version I’m going to share with you.

Vegan Moussaka - Mushroom Filling

Let’s talk about the cheese. While I do use plant based cheese in my diet, I try and keep that to a minimum. This sauce is ideally made with some cheese and I have added it to the recipe. However, the sauce is just as good even without the cheese. The flavours and textures of all the elements of the casserole work really well together and the sauce brings everything together brilliantly. So if you’re trying to restrict your intake of processed food, feel free to leave the cheese out, like I’ve done in the recipe video.

Vegan Moussaka - Before baking

To make this recipe a little healthier and to reduce the hands on cooking time, I’ve roasted the potatoes and eggplant instead of pan frying it. This way you use less oil in the cooking process and I find that the flavours are much better.

Vegan Moussaka - Roasted Veggies

Overall, this is a relatively easy dish to make. There are a few elements that have to be prepped and then its just a matter of layering everything and baking it off. Just allow yourself a little extra time.

Vegan Moussaka - After Baking

Vegan Moussaka recipe

Recipe by Trisha VazCourse: Mains

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Baking Time

40

minutes

Total time

1

hour 

10

minutes

This vegan Moussaka made with layers of eggplant, potato and a flavour-packed mushroom filling and finally topped with a luscious white sauce.

Ingredients

  • 2-3 eggplants

  • 2 potatoes

  • 1-2 tablespoons olive oil

  • Salt, to taste

  • For the Mushroom filling
  • 1 onion, diced

  • 1 stick of celery, diced

  • 1 carrot, diced

  • 8-10 cup mushrooms

  • 5 portabello mushrooms

  • 3 large cloves of garlic

  • 2 tablespoons tomato puree

  • 1/2 teaspoon oregano

  • 1 tablespoon olive oil

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Red chilli flakes, to taste

  • For the white sauce
  • 1 teaspoon olive oil

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 1/2 – 2 cups soy milk

  • 1/2 teaspoon mustard

  • 1/4 cup grated cheese

  • Salt, to taste

  • A pinch of freshly grated nutmeg. (You can also use nutmeg powder instead)

Directions

  • Preheat your oven to 200ºC.
  • Peel and cut the potatoes into slices. Keep the slices on the thicker side.
  • Drizzle a little olive oil over the potato slices and sprinkle some salt, to taste. Toss them well and place them in a single layer on a lined baking sheet.
  • Slice the eggplant, drizzle some olive oil and sprinkle some salt over the slices. Toss them well and place them in a single layer on a lined baking sheet.
  • Bake the potato and the eggplant slices for 15-20 minutes or till done. Do not overcook the vegetables.
  • For the Mushroom Filling –
  • Chop the mushrooms into a chunky dice.
  • Dice the onion, celery and carrots and mince the garlic.
  • Heat the olive oil in a large pan on medium heat.
  • Add the onion and saute for a couple of minutes till it starts softening.
  • Add the celery and carrots and let these cook off on a medium heat for about 5-8 minutes or till they have softened a bit.
  • Add the minced garlic and stir through.
  • Add some red chilli flakes, to taste, the oregano and black pepper powder. Stir through.
  • Add the chopped mushrooms and stir through. Let it cook off for a couple of minutes.
  • Add the tomato paste and continue cooking for 4-5 minutes.
  • Season with some salt and continue cooking for a couple of minutes.
  • Take the pan off the heat and set aside.
  • For the White Sauce –
  • Add the oil and butter to a pan on medium heat.
  • Once the butter has melted, add the flour. Stir it through and let the flour cook off for a minute or two till it develops a nutty aroma. This means that the flour has cooked off. Do not let the colour change.
  • Add a splash of the soy milk and stir thoroughly and then add the rest of the milk. You can use a whisk to help get rid of any lumps in the sauce.
  • Add some salt, to taste.
  • Add mustard and stir through till the mustard dissolves.
  • Add a pinch of freshly grated nutmeg. Stir well.
  • Cook till the sauce thickens, stirring constantly.
  • Lastly, add the cheese (if using), stir through and take the pan off the heat.
  • To assemble the Moussaka –
  • In an 8×8 inch square baking dish, place the roasted potatoes in a layer at the bottom. Try and keep the layer even without too many gaps.
  • Next, layer the roasted eggplant slices over it.
  • Spoon the mushroom filling in an even layer over the eggplant.
  • Pour the sauce over the filling evenly.
  • Bake at 200ºC for 15-20 minutes or till the sauce is all hot and bubbly.
  • Take the moussaka out of the oven and let it rest for 5-10 minutes.
  • Serve with a fresh garden salad and some garlic bread.
    Enjoy!

Recipe Video

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Pav Bhaji (a Vegan version)

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Pav Bhaji

Today has me longing to get back to normal. Back to the days where we could travel freely, explore, meet up with loved ones and all that good stuff. It’s probably the weather, which is cold, wet and grey here in Sydney. It’s days like this that also have me longing for some comfort food. For me, personally, comfort food changes from time to time. Sometimes, its a big bowl of soup, other times its a big bowl of steamed broccoli. I know, right! Broccoli = comfort food? At times I wonder whether thats normal. Well that’s a mystery for another day, but on more normal days, comfort food is usually Indian food and more often than not, the Street Food kind.

Today, I’m going to treat you to one of my favourites – the good ol’ Mumbai style Pav Bhaji. Never heard of it before? Well, there’s 2 components to it Pav – bread (not any bread, but a dinner roll thats split in two, buttered and lightly toasted.) and Bhaji – a mixed vegetable mash that has been cooked in butter with some beautiful, mild, but warming spices and topped off with some more butter. Usually the bread is toasted on the same pan the veggies are cooked on and it absorbs some of the flavours of the veggie mix, but today we’re keeping things simple. I’m just going to use another pan.

Pav Bhaji - Pav
Buttered and lightly toasted Bread Rolls

If you’d like to try your hand at making some delicious Laadi Pav, try this recipe out. It works like a charm. In the spirit of keeping things simple, I’m just using some store-bought bread rolls today.

The Bhaji or vegetable mix is a really versatile component. Everyone that makes a Pav Bhaji, has their own version. A lot of recipes call for a Pav Bhaji Masala. You can find this at almost any Indian grocery store, but I usually refrain from buying something like this spice mix that has just one use. And seeing how Pav Bhaji is an indulgent treat, we don’t make it very often. So after some experimenting, I figured out a combination of simple spices that works really well. The best part is that these spices are really common and if you cook Indian food, you most likely already have them in your kitchen.

So let’s get cooking.

Pav Bhaji (a Vegan version)

Recipe by Trisha VazCourse: MainCuisine: IndianDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Ingredients

  • 1 potato, peeled and cubed

  • 1 carrot, cubed

  • 2 cups cauliflower florets

  • 1 cup green peas

  • 1 teaspoon oil

  • 3 tablespoons of butter, plus more to butter the bread

  • 1 onion, finely chopped

  • 1/2 green capsicum, finely chopped

  • 1 teaspoon minced garlic

  • 1/4 tsp turmeric powder

  • 1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)

  • 1 teaspoon + 1/2 tsp garam masala powder

  • 1/4 cup Passata

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh coriander, chopped

  • 5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)

  • Toppings –
  • Butter

  • Onion, finely chopped

  • Fresh coriander finely chopped

  • Some lemon / lime wedges

    The amount of each of these toppings depends on how much you’d like to add to each portion.

Directions

  • Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender.
    (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)
  • Heat the oil in a large pan and add 2 tablespoons of butter. Sauté the onions for a couple of minutes till they start softening.
  • Add the chopped capsicum and cook till they soften a little.
  • Add the minced garlic and sauté for another minute.
  • Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.
  • Add the Passata and stir through. Cook this mix for 3-4 minutes.
  • Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency.
    (Please see the recipe video below.)
  • Using a potato masher, mash all the vegetables to a chunky mash consistency.
  • Check for seasoning and add more salt, as needed.
  • Add 1/2 teaspoon of garam masala powder and stir through.
  • Add 1 tablespoon of butter and stir through. Take the pan off the heat.
  • Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.
  • To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread.

    Enjoy!

Recipe Video

Notes

  • Cooking time will depend on how you boil your vegetables. It takes me about 10 minutes in my pressure cooker. Your pressure cooker may take longer or if you’re cooking it in a pot on the stove, it could take longer. Please consider this while calculating cooking time overall.
  • Leftover bhaji keeps well. Reserve some of the vegetable stock in a little jar and refrigerate along with the bhaji. The next day, heat the bhaji on the stovetop. If it is too thick, add a splash of the reserved vegetable stock to get the desired consistency.
  • The bread is best buttered and toasted just before serving. So toast only as many as you intend serving immediately.

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The post Pav Bhaji (a Vegan version) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Vegan BLT Sandwich

This easy vegan BLT recipe makes the most satisfying sandwich ever! 

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Not all BLT sandwiches are created equal. Some people opt for adding fried green tomatoes, avocado, or even a fried egg on top. While others like to stick to the traditional version.

My easy vegan version, uses grilled Portobello mushrooms as the “bacon” to give this sandwich a serious punch of flavor. I also opted for gluten free bread, and vegan mayo to make this dish completely vegan friendly.

Even if you’re not vegan, you will love this healthier version of the classic American sandwich.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

The secret to creating a delicious vegan BLT Sandwich is marinating the mushrooms, as long as possible. (I let mine go anywhere from 4-24 hours.) The marinade creates that addicting smoky, sweet flavor that will keep you coming back for more.

What Ingredients do I need for a P.L.T (Portobello Lettuce Tomato) Sandwich?

  • 2 Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise
This easy vegan PLT recipe makes the most satisfying sandwich ever!

How to cook the mushroom “Bacon”:

I prefer to grill my mushrooms. Simply, cook for about 8-10 minutes on each side, until they are tender and have yummy grill marks.

You can always cook in a skillet or in the oven at 400 degrees for about 15 minutes.

Once mushrooms are cooked, remove from grill and cut into strips.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Switch up your BLT game with this recipe for an PLT Sandwich. Juicy mushrooms, fresh tomatoes and crunchy lettuce all makes this BLT sandwich the ultimate sandwich!

Vegan BLT

Ingredients

  • 2 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise

Instructions

  1. Marinate portobello mushrooms in olive oil, garlic salt, onion salt, pepper, worcestershire sauce, balsamic vinegar in dish for anywhere from 4 hrs- 24 hrs
  2. Grill mushrooms for about 8-10 minutes on each side, depending on heat of the grill
  3. Once mushrooms are cooked, remove from grill and cut into strips
  4. Spread vegan mayo on toasted bread, add lettuce, tomatoes, and sliced mushrooms
  5. Enjoy!
3.1

http://www.thehealthyhomecook.com/plt/

Originally posted at The Healthy Homecook

Vegan Banana Bread – the only recipe you’ll ever need

This Vegan Banana Bread recipe is a simple, one bowl recipe which results in a moist, spongy and delicious Banana Bread.

I’ve always had a fondness for baking and it’s been this way ever since I can remember. However, when I decided to embrace more of a plant-based diet, a lot of my go-to baking recipes couldn’t be used and needed to be altered. You may have noticed that I haven’t shared very many plant-based cake or cookie recipes yet. I’ve been working on my recipes to make sure that they are just as good as the more conventional recipes, if not better.

So for the first of many, I’m going to share my Vegan Banana Bread recipe with you today. This is one EPIC recipe. And I’m not just saying that. Everything comes together in one bowl, no fancy equipment or gadgets needed and you end up with a loaf of banana bread that is ‘to-die-for’. My husband and I were totally amazed by this recipe.

In the past, I’ve tried a number of banana bread recipes (remember this one or this one), but I think this one beats them all. For a recipe that is so simple, the rewards are pretty great.

Start of by mashing the bananas really well.

Next, add the sugar and oil and mix thoroughly.

Now, add the flax egg and vanilla and mix through.

Add the dry ingredients and fold through.

Lastly, fold in the walnuts.

Pour the batter into your prepped loaf tin and bake.

That’s it. Now you’ve arrived at the hardest part of the recipe, the waiting. You sit back, wait for your banana bread to bake and then wait for it to cool completely before cutting into it.

So if you have a bunch of bananas on your kitchen counter, that have passed their prime, don’t let them go to waste. Make this delicious banana bread. If you’re buying bananas especially for this recipe, make sure they’ve ripened well. They should have a few black spots on the skin, it means they’ll be sweeter and add better flavour to your banana bread. If they haven’t reached that stage yet, I would highly recommend leaving them on the counter for a couple of days before making this recipe.

I really hope you try this recipe out. If you’re not a fan of walnuts, you can leave them out. If you’d like to add a little decadence to your banana bread, add some chocolate chips to it. Either way, I promise you, this is the only banana bread recipe you’ll ever need.

Even if you don’t necessarily follow a plant-based diet, you will love it. You wont miss the eggs and the butter one bit.

Let’s head on over to the recipe now, shall we?

Vegan Banana Bread

Recipe by Trisha Vaz

Prep time

20

minutes

Baking time

40

minutes

Total time

1

hour 

10

minutes

This Vegan Banana Bread recipe is a simple, one bowl recipe which results in a moist, spongy and delicious Banana Bread.

Ingredients

  • 3 large ripe Bananas

  • 1 tbsp flax meal

  • 2/3 cup sugar

  • 1/4 cup oil

  • 1 tsp Vanilla

  • 3/4 cup all-purpose flour

  • 3/4 cup whole-wheat flour

  • 1/8 tsp salt

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon powder

  • 1/2 tsp nutmeg powder

  • 1/2 cup walnuts, roughly chopped

Directions

  • To make the flax egg, in a small bowl, mix 1 tbsp flax meal with 3 tbsp water at room temperature. Stir well. Refrigerate for about 10-15 minutes.
  • Preheat your oven to 180ºC.
  • Line a loaf with with baking paper and lightly grease it.
  • In a large mixing bowl, peel and mash the bananas.
  • Add the sugar and oil to the bowl and mix thoroughly.
  • Add the flax egg and the vanilla and mix well.
  • Add the dry ingredients (the flours, salt, baking powder, baking soda, cinnamon powder and nutmeg powder). Lightly mix the dry ingredients and then incorporate it with the wet ingredients using the cut and fold technique. (Refer to the recipe video for a demonstration.)
  • Lastly, add the chopped walnuts and gently fold through till they have distributed evenly, taking care to not over-mix the batter.
  • Pour the batter into the prepared loaf tin and bake for 40-50 minutes or till a skewer pierced through the centre of the loaf comes out clean.
  • Cool completely before slicing.

    Enjoy!!!

Recipe Video

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The post Vegan Banana Bread – the only recipe you’ll ever need appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook