OmniPork Moussaka

fulsome flavours, textures and taste

Some folks might wonder why vegans want to mimic meat if they hate it so much, but the truth is, not all vegans hate meat. Some like meat and give it up for health reasons or for reasons of sustaining the earth and being kinder to animals. Products like this, whilst not being a highly nutritious food, do the job in convincing more people to turn to kinder alternatives without feeling the sting of sacrifice. I don’t plan on making fake meats a part of my everyday lifestyle since absolutely no other food source is as healing nor as compelling as organic fruits and vegetables, but once in a while, I will experiment as any chef should. This is a delicious, elegant and satisfying recipe and should have a place on the dinner table once in a while. Feel free to substitute with tempeh or puy lentils instead.

Recipe: (serves 6)
3 large zucchini
3 russet potatoes
3 round or long eggplant
salt
black pepper
olive oil
celery and carrot powder (if available, not essential)

Wash and slice the vegetables into 1.5cm 8cm x 8cm squares, or as close as possible. Rub with olive oil then season and pan-fry. You could also bake them but I find eggplant a huge pain in the ass to bake. Once cooked, set on kitchen towel and cover to keep warm.

OmniPork Sauce
1/2 large, white onion, fine dice
3 cloves garlic, finely minced
1 tsp fennel seeds
1 punnet of cherry tomatoes (will render a sweeter sauce
OR, 5 large beefsteak tomatoes (more savoury sauce)
2 tsp cumin
1 tsp cinnamon
1 tsp organic cayenne (add 1/2 tsp more if you like it spicy)
1/2 tsp tumeric
1 tsp freshly minced oregano (1 tbls dry)
2 tsp freshly minced parsley (1 tbls dry)
2 tbls dried basil/ 2 tsp fresh
3 tbls gluten-free soy sauce
1.5 cups cooked lentils
2 packs of Omnipork

Made from soy protein, pea protein, mushrooms, rice and beets, it bleeds in the pan like real meat

1. Omnipork must be fully thawed out. Lightly pan-fry until brown. I guess this seals it like meat. Set aside.
2. In a pot, saute the onion until translucent, then add the minced garlic and cook.
3. Add fennel seeds and cook for about 1 minute.
4. Add tomatoes, soy sauce and all the spices. Cook on low heat until the tomatoes are soft and integrated.
5. Once cooked, turn off and spoon in the lentils and browned omnipork. The steam will further differentiate the texture of the omnipork and the seasoning will soak in.

Cashew Sour Cream
2 cups of cashew (soaked 8 hours)
1 cup of distilled water
3 tbls fresh lemon juice
1 – 2 tbls raw apple cider vinegar
1 tbls minced dill weed

Blend on high speed until smooth. Chill to thicken.

To Plate

  1. Place a layer of eggplant on the plate. Next, layer of potato on top of the eggplant and finally a layer of zucchini on top of the potato. They don’t have to be perfectly aligned. That way you would get a bite of zucchini, then a bite of potato, etc…far more interesting than the same bite over and over.
  2. Next, add a few fresh slices of raw tomato, maybe throw down some fresh herbs, then spoon over some of your meat sauce.
  3. Add another layer of zucchini, potato and eggplant.
  4. Top with a few spoons of omnipork meat sauce.
  5. Finally, spoon over a few luxurious spoons of cashew sour cream, some herbs and you are done.

This recipe was inspire by https://www.foodbymaria.com/2019/07/09/plant-based-summer-moussaka/.

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