Recipes and Cooking Mushroom-Sweet Potato Moussaka Be the first to rate & review! Author Mark Bittman uses mushrooms to replace the traditional lamb in his take on moussaka. His twists to the classic result in a vegan dinner recipe packed with 20 grams protein and 15 grams fiber. By Mark Bittman Mark Bittman Website Mark Bittman is a James Beard Award-winning expert on food. He has been a guest expert on major news syndicates and he has written 30 books on the subject. He has over three decades of experience discussing all things food. He is a graduate of Clark University. Learn about BHG's Editorial Process Published on August 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 2 hrs 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup raw cashews 2 pound assorted mushrooms, sliced 4 tablespoon olive oil Salt and pepper 1 tablespoon chopped garlic 2 tablespoon chopped fresh oregano 1 cup chopped onion 2 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 28 ounce can crushed tomatoes 2 pound sweet potatoes, peeled and cut into chunks Directions For cashew cream: Soak cashews in 2 cups water at least 4 hours. Drain, reserving liquid. Transfer cashews to a blender. Blend, adding reserved liquid 2 tablespoons at a time until the consistency of buttercream frosting, 6 to 8 tablespoons liquid total. Preheat oven to 400°F. Line a baking pan with parchment paper. Add mushrooms and 2 Tbsp. oil. Sprinkle with salt and black pepper; toss to coat. Bake 20 to 25 minutes or until mushrooms are crisp and pan is dry, stirring every 5 minutes. Stir in garlic and oregano; season to taste. Reduce oven to 350°F. For tomato sauce: In a large pot heat remaining 2 Tbsp. oil over medium. Add onion; sprinkle with salt and pepper. Cook 5 to 8 minutes or until onion softens and starts to turn golden, stirring occasionally. Add cinnamon and nutmeg. Cook and stir 30 seconds or until fragrant. Add tomatoes. Bring to boiling; reduce heat. Simmer 30 to 35 minutes or until thickened, stirring occasionally; season to taste. For mashed potatoes: Place potatoes in a large pot with enough cold water to cover by 1 inch. Add a generous pinch of salt. Bring to boiling. Keep water bubbling steadily until potatoes are fork-tender, 10 to 25 minutes depending on size of pieces. Drain, reserving some liquid. Using a potato masher, mash sweet potatoes in pot. Add two-thirds of the cashew cream and about 1/4 cup reserved cooking liquid; sprinkle with salt and pepper. If potatoes are too thick, add cooking liquid 1 tablespoon at a time until creamy. Season to taste. Spread tomato sauce in a 2-quart baking dish. Add mushrooms in an even layer. Carefully spread mashed potatoes on top to completely cover. Spread on remaining cashew cream. Place a foil-lined baking sheet on oven rack below dish. Bake 45 to 50 minutes or until sauce is bubbling and top is browned. Let stand a few minutes before serving. If desired, sprinkle with additional oregano. Serves 4 to 6. Rate it Print Nutrition Facts (per serving) 595 Calories 29g Fat 75g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 595 % Daily Value * Total Fat 29g 37% Saturated Fat 5g 25% Sodium 1641mg 71% Total Carbohydrate 75g 27% Total Sugars 25g Protein 20g Vitamin C 32.1mg 161% Calcium 188mg 14% Iron 7.6mg 42% Potassium 2199mg 47% Folate, total 99.7mcg Vitamin B-12 0.1mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.