Moussaka is an eggplant- or potato-based dish, often including ground meat, in North Africa, Greece, Middle East, and the Balkans, with many local and regional variations. Although I started out with a vegan version of this classic recipe, where mushrooms are substituted for the traditional ground lamb, I ultimately decided to make this with ground turkey. I'm sure the vegan version is delicious, and it is already fairly high in protein using cashew cream instead of the more traditional butter or heavy cream. The recipe is somewhat involved, but you can prep the steps ahead of time, leaving just the layering and cooking for about an hour before dinner.
Here are the steps: (see slideshow)
1) Soak cashews in water for at least 4 hours, then drain most of the water out (save the water). Puree the cashews and add the soaking water as needed until you have the consistency of whipped cream cheese
2) Roast onions and mushrooms
3) Boil potatoes in salted water until soft (I had one sweet potato lying around so I threw it in). Then drain and mash with a potato masher. Add about 2/3 of the cashew cream.
4) Brown turkey in a skillet, then add canned tomatoes and boil until thickened
5) Fill a 9x13 pan with the meat mixture, then the mushroom/onion mixture, then the mashed potato mixture, then top with the cashew cream. Bake and enjoy!
Adapted from Mushroom-Sweet Potato Moussaka recipe in Better Homes and Gardens
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