Vegan Moussaka (Gluten-Free)

Vegetable oil for pan
Potato layer (see below)
Eggplant layer (see below)
Mushroom and Tomato Filling (see below)
White Sauce (see below)
2 tablespoons olive oil or oil spray
1 cup chopped walnuts, divided
1/2 teaspoon paprika
2 tablespoons chopped parsley
About 3 tablespoons Garlic Sauce (see below), optional
About 3 tablespoons pomegranate molasses, optional

Potato Layer
1/4 cup olive oil, divided
1 + 1/2 pounds medium russet potatoes
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground oregano OR 1 teaspoon minced fresh oregano

Eggplant Layer
1/4 cup olive oil, divided
2 pounds eggplants
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground oregano OR 1 teaspoon minced fresh oregano

Mushroom and Tomato Filling
2 tablespoons olive oil
3 cups chopped red onion
1-2 tablespoons finely chopped garlic
1/2 teaspoon paprika
1 teaspoon ground oregano or 1 tablespoon minced fresh oregano
3/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 pound Portobello, cremini, or chestnut mushrooms, trimmed and cut into 1/4″ cubes
1 cup water
3 cups of canned tomato puree, strained tomatoes, crushed tomatoes or plain, unflavored tomato sauce

White Sauce
2 tablespoons olive oil
3 tablespoons potato starch
2 cups unflavored, unsweetened almond milk
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Garlic Sauce
Makes about 1 cup
1/3 cup peeled garlic cloves
1/3 cup fresh lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon salt

1. Heat oven to 350 degrees F. Wrap the outside bottom and sides of 10” x 2 1/2″ spring form pan (see alternative baking pan directions below) with foil to prevent leaks. Grease inside bottom and sides of pan with oil.
2. Cover bottom with half of the potatoes.
3. Top with half the eggplant.
4. Top with half of the filling.
5. Cover with half of the white sauce.
6. Sprinkle with half the nuts.
7. Repeat steps 2 – 6. Sprinkle top with paprika.
8. Place pan on a rimmed baking sheet.
9. (Can be made to this point and refrigerated for a day. Bring to room temperature before baking.)
10. Bake about 50-60 minutes until heated through. Let rest 10 minutes. Place on large platter and, using oven mitts, peel back foil and release clasp and remove sides. Garnish with parsley and drizzle with Garlic Sauce and Pomegranate Molasses.
11. Alternative pan: To bake in a 13” x 9” x 2” pan, increase white sauce and filling recipes and the amount of walnuts by a third. Follow other directions as above. Moussaka will not be as deep so baking time may vary. Serve from pan.
12. Notes: If baking ahead, leave in pan and do not garnish. Refrigerate for up to 3 days. Bring to room temperature. Cover with foil and heat in 350-degree F oven until warmed through. If your custom is not to eat walnuts on Rosh Hashanah replace the walnuts with chopped almonds. To make this nut-free, use a non-nut milk for the white sauce and omit the walnuts.

To make the potato layer:
Heat oven to 350 degrees F. Grease two baking sheets with some of the oil. Peel potatoes if desired. Slice lengthwise into 1/4″ slices. Place in single layers on greased sheets. Brush top of potatoes with remaining oil. Sprinkle with salt, pepper, nutmeg and oregano. Bake until very soft, about 25 minutes. Refrigerate in single layers separated by wax paper or plastic wrap for up to 3 days. Bring to room temperature before using.

To make the eggplant layer:
Heat oven to 350 degrees F. Grease three baking sheets with some of the oil. Peel eggplants. Slice into 1/4″ thick rounds. Place in single layers on prepared pans. Brush top of eggplants with remaining oil. Sprinkle with salt, pepper, nutmeg and oregano. Bake until very soft, about 25 minutes. Can be made 3 day ahead. Refrigerate. Bring to room temperature before using.

To make the mushroom and tomato filling:
In a wide, deep pot, heat oil and sauté onions until softened. Add garlic. Sauté until golden. Stir in paprika, oregano, salt, pepper and nutmeg. Add mushrooms. Sauté for 5 minutes. Add water, sauté, stirring often, until mushrooms are cooked and almost all liquid has evaporated. Stir in tomato puree. Simmer uncovered for 5 minutes. Can be made ahead and refrigerated for up to 3 days. Bring to room temperature or warm slightly before using and thin with a tablespoon of water or two if needed.

To make the white sauce:
Heat oil in pot on medium low heat. Slowly whisk in potato starch until smooth. Add almond milk in 1/4 cup increments, whisking continually. Bring to simmer, continuing to whisk. Keep at simmer, still whisking, until thickened and sauce coats the back of a spoon. Make right before assembly of moussaka.

To make the garlic sauce:
Blend garlic, juice, oil and salt together on high speed in blender jar until smooth. Store in refrigerator for up to 5 days. Use at room temperature.

1. If baking ahead, leave in pan and do not garnish. Refrigerate for up to 3 days. Bring to room temperature. Cover with foil and heat in 350-degree F oven until warmed through.
2. If your custom is not to eat walnuts on Rosh Hashanah replace the walnuts with chopped almonds.
3. To make this nut-free, use a non-nut milk for the white sauce and omit the walnuts.
4. Find more of Faith’s recipes in her book, 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen and in her column on jweekly.com.