This definitely isn’t an authentic moussaka (hey, it’s vegan) – but it’s very healthy and tasty. The sauce is a tomato based sauce, with some spices (basil, fennil, thyme, and parseley), ground up falafel, onions, and mushrooms. The white sauce or cheese (more like a cheese) is made with mashed tofu, tahini, lemon, agave nectar, and a ton of parseley. And the eggplant was roasted in garlic oil to give it a little extra punch. I just layered it like a lasanga, and then I cooked it at 350 for 30 minutes.

This ended up tasting very very awesome. And it’s packed with all sorts of healthy stuff.