Vegan Greek Eggplant Moussaka


1 large eggplant, peeled and sliced lengthwise

1 onion, chopped

5 or more cloves garlic, chopped

Gardein ultimate beefless ground

3 cups tomato sauce (I used fresh lightly boiled peeled and cored Roma tomatoes)

1/2 cup raw cashews, soaked in 1/2 cup water

1 tsp coconut sugar or other sweetener

1/4 cup unsweetened plain almond milk

1/8 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp fresh ground black pepper

1/2 tsp Greek oregano

1/2 tsp parsley

1 tsp minced dried onion

1 tsp garlic powder

2 TBSP coconut aminos

1/2 tsp Neat egg replacer

1/8 tsp Kala namak black mineral salt

1 tsp cornstarch

1 tsp aluminum-free baking powder

2 TBSP nutritional yeast

sea salt to taste



Heat onions and chopped garlic in a large skillet for 1-2 minutes. Add ground and mix in parsley, black pepper, oregano, garlic powder, onion powder, cinnamon, nutmeg, coconut aminos, coconut sugar, and salt to taste.

Stir in tomato sauce.  Taste and add additional seasoning as desired.

Put half eggplant slices on bottom of casserole dish. Top with ground and tomato mixture, pour almond milk on top, then add remaining eggplant slices.

Liquify cashews and soaking water in Vitamix or other highspeed blender together with last 6 ingredients then pour evenly on top of casserole and place in pre-heated oven at 350 degrees.

Bake for 75 minutes.


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