Perfect Gluten-Free Vegetarian Moussaka Recipe
Tempeh “ground style”:
1 8 oz. Gluten-Free Tempeh
1 cup vegetarian broth
1 Tablespoon extra-virgin olive oil
poultry seasoning to taste
1/2 tsp garlic powder
1 sprig fresh rosemary diced
1 sprig fresh thyme, diced
2 cups button or crimini mushrooms, diced
1/2 cup pecans chopped
2 Tbsp. GF Bragg’s Liquid Aminos or other GF WF Tamari
smoked paprika, to taste
Basic White Sauce:
2 cups white sauce (recipe above, dairy or vegan version)
To prepare tempeh, slice the tempeh in half horizontally and bring one cup vegetarian broth (from bullion is fine)to a boil in a small saucepan. Immerse the tempeh in the broth and turn down heat to low. Cover and simmer for fifteen minutes or more. Remove tempeh from the pan and place in a medium bowl. Mash with a potato masher until you have a nice crumbly texture. Heat olive oil in a nonstick fry pan or cast iron pan and then add your mashed tempeh, distributing it evenly in the pan. Season with spices. Let tempeh brown and then turn. Add mushrooms to the empty edges of the pan and let begin to brown, eventually stirring into the tempeh. Add pecans to the edge of the pan again, letting toast, and then stir into the rest of the ingredients. Add your tamari evenly to the dish and mix again. Sprinkle with smoked paprika. Taste and adjust seasonings if needed. Make sure the tempeh has browned thoroughly before you remove from pan and reserve.
Prepare eggplant for Moussaka by slicing into rounds. Sprinkle pasta seasoning blend in a small measuring bowl (really, really small) and add olive oil and salt. whisk ingredients together and then baste eggplant rounds with seasoned olive oil on both sides. Place on baking dish (like a cookie sheet) and broil until browned. Turn and broil the other side until golden brown. Remove from oven and reserve.
Preheat oven to 375 F.
Take your nonstick pan and heat a little more olive oil. Add your onion and let it begin to turn translucent. Add your pressed garlic cloves and begin to cook. Add the prepared tempeh “ground” that you made, above. Combine and let flavors marry and heat. Add tomatoes, oregano, and tomato paste. Taste and season with any additional salt or pepper if needed. Cook for a few more minutes. When it has approached sufficient yumminess, remove from heat and reserve.
For white sauce:
Assemble Moussaka immediately!
Bake for 30-40 minutes, rotating halfway through so that it is evenly browned. Remove from oven, let cool slightly, and serve hot.
DH could tell it contained tempeh, but still loved it. A first for him! An easy 9/10 for both of us. A little time intensive, but the best moussaka I’ve had- when I made it before from a recipe, I found it bland. This was so flavorful!