Vegan Moussaka

Vegan Moussaka

After quite a bit of searching I found a recipe for Vegan Moussaka that reminded me of the Moussaka I had eaten at Garbanzo's in Portland, OR so many years ago. Click To Tweet
After quite a bit of searching I found a recipe for Vegan Moussaka that reminded me of the Moussaka I had eaten at Garbanzo’s in Portland, OR so many years ago. However, as I was gathering the ingredients and thinking of how the dish would taste, it became clear to me that this recipe would not make the Moussaka for which I had been longing. So, I changed up the ingredients a little bit, but I am still not completely satisfied with the outcome. Please feel free to make this Moussaka, offer suggestions, change the recipe, tell me what you think, and please be honest! If anyone lived in Portland, OR between 1999 and 2002 and ate or worked at Garbanzo’s on Hawthorne, feel free to chime in! Please tell me if you know the recipe for their vegetarian Moussaka! I asked for the recipe once and was told it was a secret the owner would not reveal. However, having worked in restaurants, I know that the cooks often know the “secrets”. Anyway, here is my recipe for Vegan Moussaka. I hope you enjoy this dish and since it makes a huge pot full, please share with your friends! As always, be kind to one another.

fried eggplantVegan Moussaka
  • 3 Large Eggplants – With 2/3 of the skin peeled and cut into thick strips
  •  3 & 1/2 LBS Tomatoes – Peeled and small diced
  •  2 Cans Garbanzo Beans
  •  1/4 Cup Olive Oil
  •  1/2 Cup Water or Vegetable Stock
  •  Vegetable Bouillon (if not using stock)
  •  2 Medium Yellow Onions – small diced
  •  6 Garlic Cloves – Peeled and chopped
  •  2 tsp Dried Mint
  •  1 Tbsp Cinnamon
  •  1 Tbsp Turmeric
  •  2 Bay Leaves
  •  2 tsp Nutmeg
  •  2 tsp Ground Clove
  •  2 Cups Olive Oil for frying Eggplants

Vegan MoussakaAfter peeling and cutting the eggplants, sprinkle them with salt and let sit for 20 minutes then rinse with water and pat dry. This is done to remove the bitterness from the eggplant. You want to make sure to pat dry and allow to air dry as well because when frying, water touching oil will make the oil pop up and burn you. Be very careful! Add 2 cups of olive oil to a large skillet over high heat. When the oil is hot, add the eggplant in batches and fry until golden brown. Remove from oil and allow to drain on paper towels. In a large stockpot over medium heat add 1/4 cup olive oil. When oil is hot, add onions and saute until they are translucent. Add the garlic and chickpeas and stir into onions for about two minutes. Add the chopped tomatoes and cook for an additional five minutes. Add 1/2 cup water and bring to a boil. If using bouillon cubes or paste add to taste after adding spices, if using stock use in place of water. Add the dried mint, cinnamon, turmeric, nutmeg, and clove and stir well. Add the fried eggplant in pieces to the stockpot. Add the bay leaves. Reduce heat to low, cover and simmer for 35 minutes. Serve and let me know what you think!Finished Moussaka


Vegan Tempeh Tequila Taco Sliders

Happy Vegan Taco Tuesday Everyone! This week we are having Vegan Tempeh Tequila Taco Sliders by Spork Foods which I found on These taco sliders are easy to make and inexpensive. The tequila gives them a nice extra kick! If you’ve never tried tempeh, you should! It’s delicious 🙂  This recipe serves four to six people.

  • 1 Package Soy Tempeh – Sliced Into Strips
  • 1 Tbsp Neutral Tasting Oil – Safflower or Refined Coconut Work Well
  • 1/2 Medium White Onion – Finely Chopped
  • 2 Cloves Garlic – Finely Chopped
  • 1 Red Bell Pepper – Stem and Seeds Removed – Sliced Into Thin Strips
  • 1/3 Cup + 2 Tbsp Tequila
  • 1 & 1/2 Tbsp Brown Rice Syrup
  • 2 Tbsp Lemon Juice
  • 1/2 Cup Soy Milk Creamer
  • 1/2 tsp Sea Salt
  • 1/2 tsp Finely Ground Black Pepper
  • 1 tsp Dried Oregano
  • 1/4 tsp Dried Ground Cumin
  • 1/4 tsp Ground Cinnamon
  • 8 – 10  Mini Organic Corn Tortillas
  • 1/4 Head Green and/or Purple Cabbage – Thinly Sliced
  • 1 Medium Tomato – Diced
  • 1/4 Cup Vegan Sour Cream
  • Additional Toppings of Your Choice

Add 1″ water to 6qt pot and place steamer basket inside. Bring to a simmer with a lid on. Steam soy tempeh for 5 -7 minutes. Roughly chop when cooled slightly, then set aside. Heat skillet, add oil, heat oil and add and saute onion, garlic, and red bell pepper until soft, 4-5 minutes. Add tempeh, 1/3 cup tequila, brown rice syrup, lemon juice, soy milk creamer, sea salt, pepper, oregano, cumin, and cinnamon. Cook until golden, 8 – 10 minutes. Stir frequently. Add remaining tequila during last 2 minutes of cooking. Remove from heat. To form tacos, add tempeh mixture to tortillas, top with cabbage, tomato and vegan sour cream. Add additional toppings of your choice! Enjoy!

Vegan Taco Tuesday – Vegan Taco Salad

Hello! It’s Vegan Taco Tuesday and this week I’m posting a recipe for a Vegan Taco Salad. Let me say a few things before I post the recipe: This is a very basic recipe and you should adjust it according to what is in season in your region, meaning throughout the year, switch up the veggies for whatever is ripe and readily available at your farmer’s market or for a lower price at the supermarket, this applies for any recipe I post. You should also adjust the recipe to fit your taste buds, I for one am not big on spicy foods, you may love spicy foods. If you love spicy foods then pile on the jalapenos or add some hot sauce, or if you don’t like black olives, don’t put them on the salad. I am suggesting you use a bed of mixed greens for the base of your taco salad, however, if you still want the crunch of tortilla chips, make it on tortilla chips and mixed greens. The point is, you can eat healthier and still love what you are eating! I love everything I eat! My meals taste so good to me and I love sharing them with people. If the food didn’t taste good, I would not bother to eat it because I don’t see the point. I love food, all kinds of delicious foods from different cultures, just because I’m vegan does not mean I only like bland or boring food at all!

Vegan Taco Salad

  • 2 – 3 Cups of Mixed Greens – I prefer organic mixed baby greens
  • 1/2 Avocado – Sliced or Diced
  • 1/2 Red Bell Pepper – Stem and Seeds Removed and Sliced
  • 1/3 Cup Tomatoes – Diced or Sliced
  • 1/4 Cup Corn
  • 1/4 Cup Black Beans
  • 1/4 Can Black Olives – Sliced
  • Either 1/4 Cup Salsa or Fresh Pico de Gallo for “Dressing”
  • Optional – Diced Jalapenos, Diced Tofu, Seasoned Grounds, Tortilla Strips on Top or Tortilla Chips Under Greens, Diced Red Onion, Tofutti Sour Supreme, Daiya Vegan Shredded Cheddar Cheese Substitute.

Making fresh pico de gallo is very simple: you just need 4 roma or other firm tomatoes, medium diced, 2 Tbsp fresh cilantro chopped, 4 Tbsp red onion small diced, the juice of 1/2 of a fresh lime and 1-2 cloves of garlic pressed. You can adjust the amounts of cilantro, onion, lime and garlic to your taste and add a little jalapeno if you want some kick!

Please try out this recipe and let me know what you think! Did you like it? What did you add of take away? Any suggestions are always welcome and pictures would be wonderful!

Until next time, be kind to one another!


Vegan Super Burrito

Hello again and welcome to another Vegan Taco Tuesday! What do you do when It’s Vegan Taco Tuesday and you need to clean out your refrigerator? You make a huge Super Burrito! So, basically out of necessity, I ended up with a Vegan Super Burrito. You can use anything to make a stir fry or a burrito, it’s just that simple and complicated. I’ll tell you what I used today, but look in your refrigerator and freezer and see what you have, it will work! Instead of throwing out fresh produce either make a smoothie, freeze it, or cook it and eat it alone, over rice or in a tortilla! Produce, especially organic produce, is too expensive to be tossed in the trash or bought at full price. When I can, I buy berries, bananas, cherries, and anything else I can freeze in bulk or on sale, and I and cut and freeze the extra as soon as I get home. This may seem like common sense or like something that won’t actually save you much money. It wasn’t always common sense to me and you would be surprised at the amount of money you can save. At any rate, let’s talk about this weeks recipe!


  • 4 Large Cloves Garlic – Minced or Pressed
  • 3 Large Handfuls of Spinach – 2 & 1/2 Cooked w Other Veggies, 1/2 as Topping
  • 2 Carrots – Peeled and Chopped
  • 2 Handfuls Kale – Chopped
  • 1 Head of Broccoli – Chopped
  • 1 Yellow Squash – Halved Lengthwise and Chopped
  • 1 Zucchini Squash – Halved Lengthwise and Chopped
  • 2 Tomatoes – 1 to 1 & 1/2 Diced & Cooked w Other Veggies, 1 or 1/2 as Topping
  • 1/2 Head of Cauliflower – Chopped
  • 1/2 Yellow Onion – Diced
  • 1/2 Pack Cremini Mushrooms – Chopped
  • 1/4 Avocado – Sliced
  • 1/2 Cup Leftover Brown Rice
  • 1/2 Can Leftover Black Beans
  • 1/2 Cup Leftover Grounds Seasoned
  • 1 Slice Daiya Vegan Cheese Cheddar Flavor
  • 2 Tbsp Toffuti Better Than Sour Cream
  • 2 Tbsp Bragg’s Liquid Aminos for Cooking
  • 2 Tbsp Extra Virgin Olive Oil for Cooking
  • 1 Large Whole Wheat Tortilla

First prepare all vegetables as stated above and reheat all leftovers 🙂 Place a large skillet over medium heat and once warm drizzle olive oil in skillet. When olive oil is warm add carrots, onions, zucchini, squash, and cauliflower and saute for 4 minutes until onions start to become translucent. Add broccoli, garlic, mushrooms, and kale and cook for about 3 minutes. Then add Bragg’s Liquid Aminos and cook for another minute. Add spinach and tomatoes and cook for about 3 minutes. Turn off heat and place tortilla over skillet to warm with steam for about one minute on each side. Place tortilla on a plate and layer with ingredients as you please! Like I said, this was what I had on hand, anything will work! Yes, this is a lot of produce to have on hand, but this is typically what I keep in my refrigerator. It keeps me from snacking on unhealthy foods, quickly microwaving and eating things when I’m not actually hungry, etc. It has been extremely beneficial in helping me stick to a healthy diet and not a fast food vegan diet. I highly recommend stocking your pantry with both quick and not so quick meals that are nutritious as I have found that it keeps me from straying and eating “junk food”.

Until next time, be kind to one another!

The Alabama Vegan

Vegan Chocolate Mug Cake Recipe

Hello again! This recipe is for a Microwave Vegan Chocolate Molten Lava Mug Cake. Let me tell you how I came up with this recipe. A couple of months ago I wanted a vegan lava mug cake, so I searched online but could never find a recipe that was quite right. So, I have spent the past two months perfecting my own recipe for the perfect microwave vegan chocolate molten lava mug cake. Now, I have to brag for one second because eating one of these is like a little piece of heaven to me! Please make one and leave a comment, tell me if you loved or hated it, what you would change, etc.  Recipe Below 🙂


Vegan Chocolate Molten Lava Mug Cake

Microwave Vegan Chocolate Molten Lava Mug Cake

  • 1/4 Cup Flour – All purpose works great
  • 1/4 Cup Unsweetened Vanilla Almond or other plant milk
  • 2 Tbsp Crown Organic Maple Syrup
  • 1 Tbsp Cocoa Powder
  • 1 Tbsp Vegan Semi-Sweet Chocolate Chip
  • 1 Tbsp Olive Oil
  • 1 tsp Water
  • 1/2 tsp Baking Powder
  • 1/4 tsp Vanilla
  • 1/8 tsp Salt

In a medium to large coffee cup combine dry ingredients and stir well, make sure you get all ingredients off the bottom of the cup. Next, add all wet ingredients except the water, and stir well until there are no lumps and you are sure the bottom of the mug is clean. Dump chocolate chips into the center of the mug, pour water over the top and microwave right away. Do not stir. Microwave for 1 minute 15 seconds. Your mug will be hot! Be careful removing it from the microwave! If your cake still looks very wet and has not pulled away from the sides of the mug at all, microwave for 10 seconds at the time. Overcooking will ruin this cake and it will collapse. It will be wet in the center, just like the picture, from the chips and water, when you dig in that’s your lava and it’s amazing! Once cake is finished, allow to cool five minutes, it will cook a little more as it sits. You may want to dust the top of yours with powdered sugar or add strawberries I like a little raw almond butter on mine, but that’s just me 🙂 Picture of the finished product below! Please make one or several and enjoy! Let me know if you love them as much as I do!

Until next time, Be Kind to Each Other,



End Product Molten Lava Cake