Featured Recipe: Zucchini & Potato Moussaka (Non-GMO, Vegan)
Featured Recipe: Zucchini & Potato Moussaka (Non-GMO, Vegan)
Enjoy this hearty, vegan rendition of a classic moussaka while avoiding GMOs by going organic!
Servings: 8 People
Ingredients
Layers:
- 4 Organic Russet Potatoes (Medium)
- 2 Organic Yellow Zucchini (Large)
- 0.25 Cup Organic Parsley (Minced)
Filling:
- 1 Pack “Tofurky” Ground Beef Style (340g)
- 1 Pack “Classic Salads” Organic Baby Spinach (283g)
- 1 Organic Onion (Large, Diced)
- 5 Cloves Organic Garlic (Minced)
- 0.5 Cup Water
- 2 tbsp "Sarafino" Extra Virgin Olive Oil
Sauce:
- 1 Head Organic Cauliflower (Medium, Boiled or Roasted)
- 0.5 Cup Nutritional Yeast
- 1 Cup Rice Milk (Unsweetened)
- 1 tbsp Onion Powder
- 0.5 tbsp Garlic Powder
- Sea Salt (To Taste)
- Black Pepper (To Taste)
- 0.25 Cup "Sarafino" Extra Virgin Olive Oil
Instructions
- In a large sauce pan over medium heat, sauté all of the filling ingredients for 5-7 minutes and transfer into a bowl.
- Pre heat your oven to 375F
- Using a mandolin slicer, slice the potatoes and zucchini at around 3mm thickness.
- In a large blender cup, combine all of the sauce ingredients and blend until smooth.
- In a large baking dish, layer the sliced potatoes, zucchini, filling and sauce, until all of the ingredients are used up.
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for another 10-15 minutes or until the potatoes are fully cooked and golden brown on top.
- Sprinkle with chopped parsley and enjoy hot.
Notes
Each Serving Contains:
290 calories; 14 g protein; 13 g total fat (0 g trans fat); 31 g total carbohydrates (6 g of sugar); 275 mg sodium (without extra salt added)
290 calories; 14 g protein; 13 g total fat (0 g trans fat); 31 g total carbohydrates (6 g of sugar); 275 mg sodium (without extra salt added)