Recipe Name Moroccan Veggie Bake Submitted by jkraus5 Recipe Description Full of flavor and easy to make a day or two ahead, this Moroccan inspired vegan bake is prefect for the family or a gathering. Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 35 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 eggplant, unpeeled (approx 1-1/4 lb) Eggplant (Slice 1/4\\" Thick), sliced lengthwise 6 cups, sliced unpeeled zucchini slices (about 4 medium zucchinis) 1 1/2 cups, sliced Peppers, sweet, red, raw 1 can (29 oz) (401 x 411) 28oz. can crushed tomatoes no salt added 2 tablespoons tomato paste 4 cloves garlic minced 1 1/2 teaspoons Spices, ground cumin 1/2 tablespoon dried mint 2 cups Almond Breeze, unsweetened original 8 tablespoons yeast, nutritional 1 teaspoon sea salt 1 1/2 teaspoons black salt (Kala Namak) 2 cups pieces or slices Crimini Mushrooms (baby portabella) 1 cup, chopped walnuts 3 teaspoons Paprika smoked 1 1/2 teaspoons Better than Beef vegetarian bouillon, \"No Beef\" paste 3 tablespoons Extra Virgin Olive Oil (First cold press) 1 1/2 tablespoons Earth Balance Vegan Butter Steps Sequence Step 1 You will use a food processor, 2 sauce pans, 1 skillet and a 13x9 greased baking pan for this recipe. Preheat oven to 425* 2 In first saucepan, pour in the almond milk, Earth Balance, 1 Tbsp olive oil, nutritional yeast, turmeric, salt, black salt and cornstarch slurry. Whisk well and often, simmer on medium low until thick and it resembles a "cheese" sauce. 3 In skillet, use a drizzle of olive oil to lightly saute the zucchini until lightly browned and starting to get soft, but not too mushy. Set aside. 4 In the same skillet, drizzle olive oil and saute the pepper slices until lightly browned and soft and set aside in separate bowl. 5 Thinly slice the eggplant lengthwise, sprinkle heavily with salt to release the bitter juices and set aside for about 10 minutes. 6 In a bowl of a food processor, place the mushrooms and walnuts. Mince together until a crumb forms (will resemble ground beef). Mix the crumb together with 1 1/2 tsp of No Beef Bouillon paste, set aside. 7 In the 2nd saucepan, place the crushed tomatoes, garlic, tomato paste, 2 tsp paprika, mint, and cumin. Simmer and stir until hot and well blended. Add 1/4 cup of water if too thick. Once it is hot, add the mushroom mixture and stir well. Turn off heat and let it rest. 8 Rinse the resting eggplant and pat dry. Drizzle olive oil in skillet and saute on both side until it each piece becomes soft. 9 To assemble: Place one layer of cooked eggplant on the bottom of the greased baking pan. Add 1/2 the tomato/mushroom mixture then top with 1/2 of the zucchini. Cover with 1/2 of the sauce. Add 2nd layer of eggplant, remaining tomato/mushroom mixture, 1/2 of zucchini and the peppers. Cover with remaining sauce. Poke a few holes so the sauce can seep in a bit as it cooks. Sprinkle smoked paprika on the top. Bake for 25-35 minutes. Let it rest for 20 minutes prior to serving. Can be assembled a day ahead