Vegan Zuchinni Moussaka

This Greek dish is usually made with lamb and eggplant, cheese and flour, but this recipe is much more allergen and vegan friendly. We used 3 zucchinis, soyrizo, Daiya cheese, and rice flour, and it turned out great. It reminds me of lasagna (which I never liked) on steroids… 10x more delicious, if you can imagine!! Seriously, I went back for thirds.

Here’s what you will need:
1/4 cup gluten free white wine 🙂
3 medium zucchinis (sliced thinly with a potato peeler)
1 tsp sea salt
1 can pureed tomatoes
1 tsp garlic, minced
1 tsp black pepper
1 (gluten free vegan) organic soyrizo link
1/2 bag Beyond Meat “Beef” crumbles (optional)
1 tsp sea salt
1 tsp cinnamon

Bread-like Topping:
1 bag mozzarella Daiya cheese
2 cups almond milk
1 tsp nutmeg
4 tbsp white rice flour (I’ve also used brown rice flour which worked just fine)
3 tbsp Earth Balance (optional – less fattening without)
1 tsp black pepper

First, slice zucchini into thin, ribbon-like strips – trust me, this is very therapeutic – with a potato peeler. At least, this is what I did… you may have a better luck with a mandolin slicer. This is the cheap way 🙂

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Place all of sliced zucchini in med/large baking dish, covering bottom of dish. cover with white wine and a sprinkle of sea salt, and bake for 10 minutes at 350 degrees. Remove from heat and let cool. Once cool, remove 1/2 of zucchini and set aside.

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Spray a nonstick pan with your choice of oil (we used coconut oil spray, or you can use olive oil). Skillet fry soyrizo (remove casing first!) until slightly dry and brown. Add in tomato sauce, garlic, cinnamon, 1/2 black pepper and a little sea salt. Set aside.

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In a small skillet, stir/whisk together 1 cup almond milk, 3 Tbsp Earth Balance (optional), and 3 Tbsp white rice flour. Add nutmeg and last of black pepper. Bring to boil and stir until thick. Add in 1/3 bag of cheez and remove from heat.

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Yes, your counter will get messy. 😛

In baking dish with 1/2 the zucchini slices layering the bottom, add 1/2 of the soyrizo tomato mixture. Spread evenly. Next, add the remaining zucchini slices. Then add remaining soyrizo mixture. Spread evenly. On top, you will add the thickened rice flour mixture and spread evenly. Top your dish with the remaining bag of Daiya cheez. Bake at 350 degrees for about 45 minutes, let cool, and ENJOY!! This was entirely worth the mess.

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Obviously, this is a slightly indulgent vegan dish that you only want to enjoy occasionally.

(Skip the cheez if you are sensitive to nutritional yeast). Enjoy!!

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