Fusion Moussaka
Ingredients:
Tempeh Marinade:
5 Mashed garlic cloves
1 Qt Stock
½ Bottle red Wine
1/2 Cup Shoyu
1/4 Cup Minced thyme and parsley
2 Tbsp Maple syrup
1/2 Tbsp Ground mustard
1/2 Tbsp Chilli flake
1/4 Tbsp Ground nutmeg
Salt to taste
3 lb. Tempeh
4 Large Globe Eggplants
Tofu Custard:
4 lbs Firm tofu
¼ Cup Nutritional Yeast
¼ Cup Olive oil
2 Tbsp Miso
2 Tbsp Salt
½ Tbsp Ume vinegar or rice vinegar
Tomato Sauce:
2 Qt Cored and seeded tomatoes
2 Cup Sweet onions
2 Cup Celery
5 Garlic cloves
1/2 Cup Olive oil
1/2 Cup Minced parsley, thyme and oregano
1/2 Tbsp Chilli flake
Stock or water to blend
Mushroom Sauté:
6 Portobello mushrooms
3 Sweet onions
¼ Cup Grapeseed or sunflower oil
1 Tbsp Salt
1 Tbsp Black pepper
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Preparation
Tempeh Marinade
Combine all of the marinade ingredients in an ovenproof pot and bring to a boil.
Add three pounds of Tempeh and bake at 350 for ½ hour.
Turn the Tempeh and cook for an additional ½ hour, before letting the Tempeh
cool in its juices.
Slice four large globe eggplants in 1/2” slices, brush with olive oil, dust with salt
and roast until slightly softened, approximately 15 minutes.
Tomato Sauce
Sauté down onions, then celery, then garlic in olive oil.
Add chilli flake followed by the tomatoes a minute later
Heat through, adding liquid to prevent scorching, approx. 15 minutes.
Blend; add herbs and salt to taste.
Tofu Custard
Combine all the custard ingredients in a food processor and combine until
smooth.
Rinse tofu under hot water, or steam and let cool for a creamier consistency.
Mushroom Sauté
Clean and slice the mushrooms.
Slice the onions and sauté them at high heat with the oil and salt.
When the onions are soft add the mushrooms and pepper.
Cook until the mushrooms have released their liquid.
If the pan gets dry deglaze with 2 Tbsp sherry.
Cook:
Combine the mushrooms with the Tempeh and then layer the moussaka as
follows:
½ of the Tomato Sauce, a layer of eggplant, then the Mushroom/Tempeh,
another layer of eggplant then the other ½ of the Tomato sauce, and finally the
custard.
Bake at 375 for approx 30 minutes and broil another 5 minutes until the custard
starts to turn golden.
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