Feeds around 8, takes about an hour and a half

Photo By Kate Lewis

This is a Terry recipe from Veganomicon! Can you even tell when a recipe is mine or Terry?s" Hint: Terry is less lazy than me. This recipe is actually on the site but we updated it in the last version of the book to use cashew cream. Did you even know that there’s an updated Veganomicon" It’s like really nice with new recipes, old faves, photos by Kate Lewis and stuff. Buy it and update your library! Anyway, we are in for a deep freeze this weekend so I thought I?d post a recipe that was a little more involved. It is so satisfying and worth it, and working your oven will keep you nice and warm.

Our idyllically vegan version of this traditional Greek casserole tastes like it was made in a restaurant. A fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus that?s been baking vegan moussaka since the goddess Aphrodite first stepped out into the world in of a cab made of sea foam. This mythical restaurant also delivers via pink flying horses paid a fair and living wage to anyone who reads this recipe aloud three times and clicks their golden winged sandals. 
If you have no idea what we?re talking about or what moussaka could be, we still think you?ll warm up to this gorgeous dish of roasted eggplant, potatoes, and zucchini layered with a subtle cinnamon-spiked tomato sauce blanketed with a creamy cashew and pine nut silken t...