Vegan Moussaka (Gluten-Free)

My dinner table is always full for Jewish holidays. Friends, family, visitors from afar, and strays and strangers from many backgrounds all cram into the dining room for Rosh Hashanah, Passover or other Jewish celebratory meals.


I like the food I serve to be diverse so all feel welcome no matter what food restrictions or preferences they may have so this Vegan Moussaka is also gluten free (see notes on how to adapt to make it nut free as well).


The Vegan Moussaka plays on flavors reminiscent to Jews in Turkey and Greece and features a white sauce made from almond milk. This recipe has four components, and all but making the white sauce can be done in advance. I recommend assembling and baking the moussaka the day before serving and reheating. To add oomph, I baked mine in a large, round springform pan. I’ve given alternative directions for an equally tasty if less dramatic version baked in a traditional pan.


Garlic sauce (see recipe) and pomegranate molasses are versatile kitchen staples with Middle Eastern backgrounds. Purchase pomegranate molasses (which is not true molasses, it is pomegranate juice simmered with lemon juice and sugar until thick and syrupy) online or in some grocery, specialty, kosher and Middle Eastern stores.

Faith

What could be better than a dish that is not only suitable to be offered as bhoga to the supreme, but is directly connected to Krsna and his eternal associates? According to the Mahabharata, this plant-based sattvic subji was created by Bhima himself during the Pandava’s exile. You are FOR REAL going to wish you had Draupadi’s Akshaya Patra, capable of manifesting unlimited food, so you can enjoy endless Aviyal! Check out the complete step-by-step guide to making this Vegan Aviyal (Kerala-style Avial Vegetable Subji), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.

Get ready to sesa-meet your new favorite dressing! It’s time to unlock the ses-amazing potential of your salads! Check out the complete step-by-step guide to making this Goma Dressing (Japanese Roasted Sesame Dressing), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.

This traditional vegan Turkish appetizer will have you rocking the house party (len)til the break of dawn. These vegan lentil meatballs aren’t just good, they’re (bul)GUR-EAT! Check out the complete step-by-step guide to making this Mercimek Köfte (Turkish Bulgur & Lentil Meatballs), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.

Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean” has been all your life. Check out the complete step-by-step guide to making this Loubia (Moroccan Stewed White Beans), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.

I’m new to polenta but found it to be delicious and this meal lasted me for three days!

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