MUSHROOM MOUSAKA

A traditional Greek dish made with eggplant and minced beef – this is the vegan version

  • 2-3 leeks finely sliced & dry stir fried or with coconut oil
  • 2-4 cups coarsely grated or chopped eggplant – add to leeks
  • 1-2 cups coarsely grated carrots – add to eggplants
  • 2-4 cups mushroom pieces finely chopped – add to carrots
  • Add 1 tsp. M-A Seasoning salt
  • 1 tsp. cinnamon
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • Simmer gently until eggplant is well cooked
  • Add

  • 2 cups tomato puree or chopped tomatoes – simmer 5-10 minutes
  • Steam 4-8 large potatoes, cool and slice
  • 2-4 large Eggplants – sliced and dry roasted with M-A Garlic & Herb salt
  • 1-2 cups cashew cream made with 1 cup cashews, 2 heaped tsp ready made mustard
  • 1 tsp. M-A Garlic & herb salt
  • 1 cup water
  • blend until smooth and creamy
  • Layer the potatoes in the bottom of a medium – large baking dish
  • Top with mushroom, leek, veg
  • Top with sliced and roasted eggplant
  • Top with cashew cream
  • Bake at 180oC for 30 minutes until top has set
  • Serve with fresh salad

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