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Ingredients:
Tempeh Marinade
5 Mashed garlic cloves
1 Qt Stock
½ Bottle red vino
1/2 C Shoyu
1/4 C Minced thyme and parsley
2 Tbl Maple syrup
1/2 Tbl Ground mustard
1/2 Tbl Chili flake
1/4 Tbl Ground nutmeg
Salt to taste
3 lb. Tempeh
4 Large Globe Eggplants
Tofu Custard
4 lbs Firm tofu
¼ C Nutritional Yeast
¼ C Olive oil
2 Tbl Miso
2 Tbl Salt
½ Tbl Ume vinegar or rice vinegar |
Tomato Sauce
2 Qt Cored and seeded tomatoes
2 C Sweet onions
2 C Celery
5 Garlic cloves
1/2 C Olive oil
1/2 C Minced parsley, thyme and oregano
1/2 Tbl Chili flake
Stock or water to blend
Mushroom Saute
6 Portobella mushrooms
3 Sweet onions
¼ C Grapeseed or sunflower oil
1 Tbl Salt
1 Tbl Black pepper
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Loving 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
Saute down onions, then celery, then garlic in olive oil. Add chili flake followed by the tomatoes a minute later. Heat through, adding liquid to prevent scorching, approx. 15 mintues. Blend, add herbs and salt to taste.
Tofu Custard
Combine all the custard ingredients in a food processor and combine until smooth. Please rinse tofu under hot water, or better yet steam and let cool for a creamier consistency.
Mushroom Saute
Clean and slice the mushrooms. Slice the onions and saute 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 Tbl 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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