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Oopa Moussaka (Peta) Recipe

Looking for an easy Oopa Moussaka (PETA) recipe? Learn how to make Oopa Moussaka (PETA) using healthy ingredients.


Submitted by daisydol

Makes 8 servings



Vegan moussaka recipe from PETA. The next ingredients after the parsley are for the Vegan Bechamel sauce.

Recipe Ingredients for Oopa Moussaka (PETA)

1 medium eggplant
2 medium zucchini
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28 ounce tomatoes, crushed
1 tsp dried oregano
2 tsp salt
1/2 tsp black pepper
1 large baking potato
1 tbsp olive oil, for drizzling on top
2 tsp fresh parsley, chopped for garnish
1/2 cup olive oil
1/2 cup all purpose flour
1/8 tsp nutmeg
2 cups soy milk
1 tbsp cornstarch, diluted in 1/2 cup water
1 1/2 tsp salt

Recipe Directions for Oopa Moussaka (PETA)

  1. Preheat the oven to 375°F.

  2. ? Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them ?sweat? for 10 minutes.

  3. ? Cut the zucchini lengthwise into 1/4-inch slices, and set aside.

  4. ? Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, salt, and pepper. Simmer 5 to 10 minutes.

  5. ? Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.

  6. ? Cover with a baking dish lid or foil and bake for 1 1/2 hours.

  7. ? Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.

  8. Vegan Béchamel Sauce

  9. ? Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened.

  10. Tip: Vegan Béchamel Sauce makes a good topping for steamed veggies.

  11. Sweating the Eggplant

  12. ? Gently salt the eggplant slices and let them sit in a colander in the sink or on a tray for 30 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 367.1g
Amount Per Serving
Calories
339
Calories from Fat
213
% Daily Value*
Total Fat
23.7g
36%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1041mg
43%
Potassium
818mg
23%
Total Carbohydrates
28.3g
9%
Dietary Fiber
6.2g
25%
Sugars
6.4g
Protein
6.2g
Vitamin A 20% Vitamin C 56%
Calcium 4% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in vitamin C
  •   Bad points
  • High in sodium
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