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Vegan Moussaka Recipe

This modern twist on a classic Greek dish not only pays homage to traditional moussaka but also champions the vibrant essence of plant-based cuisine.

Equipment

Single burner and Oven

Difficulty

Hard


This picture is of a slice of vegan moussaka.

By replacing meat with hearty layers of eggplant, potatoes, and a melody of spices, this eggplant recipe transcends expectations, elevating the status of vegan fare in the realm of Greek meals.

This recipe is complex, but has been written so you can start at the top and work down without constantly scrolling up or down!

With its rich tomato sauce and creamy bechamel topping, this moussaka recipe proves that indulgence knows no bounds! Not going to lie though, moussaka recipes are always very involved.



So, next time you're craving something hearty and wholesome, give this moussaka recipe a whirl—it's veggie magic on a plate!



This picture shows the ingredients for the moussaka.

Be sure you have all the ingredients, but don't worry too much about prepping them. Preheat the oven to 425F/220C.



This picture shows the sliced eggplants.

Slice the 2 medium globe or 3 Italian eggplants into 1/4 inch slices.



This picture shows the eggplant slices laid out and being salted.

Place them in a single layer and lightly salt both sides. This is very very important! The eggplant will have an unpleasant texture it they aren't salted and left to pull out water. Do this in sections, if needed.



This picture shows the salted eggplant slices layered into a colander.

Layer them into a colander set into a bowl or on a plate. They need to set for 20-30 minutes, but by the time you get back to them they should be ready. Meanwhile, continue to the next section.



This picture shows the potato slices piled onto a prepared baking sheet with parchment paper.

Oil a 9inx13in (22cmx33cm) casserole dish and set aside. Put a sheet of parchment paper onto a 9inx13in (22cmx33cm) baking sheet. Slice the 2 lbs of potatoes into 1/2 inch sections. Pile the potatoes onto the parchment paper and drizzle them with oil. Use your hands to toss the potato slices until the oil is distributed.



This picture shows the slices of potatoes after being oiled and layered into rows.

Line them up into rows on the baking sheet, overlapping them as needed. Place the baking sheet in the preheated oven and cook until the potatoes are golden brown. Approximately 20-25 minutes. Meanwhile, continue to the next section.



This picture shows diced onions being sauteed in the warmed oil.

After the potatoes go into the oven prepare the sauce. Heat a large skillet with a lid over medium heat. Dice one onion. Once the skillet is hot add a drizzle of oil and then the diced onions. Cook the onions until translucent, stirring occasionally, about 4-5 minutes. Meanwhile dice the 3 cloves of garlic.



This picture shows the vegan ground beef meat substitute and garlic added to the oinions.

After the onions are translucent add the 2 cups (200g) of ground beef alternative and the diced garlic to the pan and saute until the garlic is fragrant, about 1-2 minutes.


If you are not using my ground beef recipe skip to the next step. If you are using my ground beef recipe wait for the beef to absorb most of the oil, about 2-3 minutes. Then add 1/2 cup water and 2 Tbs soy sauce and cook until most of the liquid is absorbed, about 3-4 minutes.



This picture shows the other ingredients for the meat free meat sauce added into the pot.

Add to the pan the 14.5oz can diced tomatoes, 1/2 cup red wine, 1 cup vegetable broth, 2-3 bay leaves, 1 tsp cinnamon, 1 Tbs oregano, 1 Tbs soy sauce, 1 Tbs tomato paste, and 1 tsp brown sugar (optional*). Bring the mixture to a boil, then lower the heat, put the lid on the pan, and simmer for 15 minutes. Put on a timer and remove the sauce from the heat when finished. Taste and add salt and pepper as needed. Meanwhile, continue to the next section.



This picture shows the roasted potato slices after they have been removed from the oven.

Once the potatoes are finished remove them from the oven.



This picture shows the roasted potatoes slices after being laid into the prepared casserole pan.

Using a fork or set of tongs, layer the potatoes from the baking sheet into the oiled casserole dish. It will probably make almost two whole layers, distribute the potato slices as evenly as you can. The eggplant should now be ready for the next step.



This picture shows the eggplant slices after being squeezed added into a pile on the prepared baking sheet with parchment paper.

Take 4-5 slices of eggplant and squeeze them between your palms over the sink to squeeze out as much water as possible, then place them in a pile onto the parchment paper and baking sheet that was used to cook the potatoes. Work in sections until all of the eggplant slices have been squeezed out and are in the pile. Drizzle some oil over the eggplant slices pile and then using your hands toss the slices until the oil is distributed.



This picture shows the eggplant slices after they have been oiled and layered into rows.

Line the eggplant up in rows, overlapping as needed. Put the eggplant in the oven to cook until golden brown, approximately 20 minutes. Meanwhile, continue to the next section.



This picture shows the finished meatless meat sauce.

If you haven't already removed your meat sauce from the heat, it is probably time to do so.



This picture shows the vegan meat sauce layered on top of the roasted potatoes.

Put a few spoonfuls of the sauce into the casserole dish over the potatoes and smooth until even, working some meat into the crevices between the potatoes.



This picture shows the ingredients for the vegan bechamel sauce.

Start prepping for the bechamel. Get the ingredients measured and set aside. You will need 1/4 cup neutral flavored oil, 5 Tbs flour, 2 1/2 cups plain unsweetened non-dairy milk, and then in one bowl you can put together the 1/4 tsp salt, 1/8 tsp white pepper, 1Tbs nutritional yeast, 1 tsp french or yellow mustard, and pinch of nutmeg.



This picture shows the eggplant slices after they have been removed from the oven.

Wait until the eggplants are done.



This picture shows the eggplant slices after they have been layered over the meat sauce and roasted potatoes.

Once the eggplants have been removed from the oven, use tongs or a spatula to carefully transfer the rows from the baking sheet into the casserole, on top of the meat sauce.



This picture shows the rest of the vegan meat sauce after it has been poured over the eggplant.

After placing all the eggplant slices into the casserole, pour all the remaining meat sauce over the top of them and smooth it out. Now prepare the bechamel.



This recipe shows the flour added to the warmed oil for the vegan roux.

Warm the 1/4 cup oil in a sauce pan over medium heat. Sift the 5 Tbs flour. (Or don't if you're feeling lazy. No judgement, but it will be easier to keep your sauce smooth if you do.) When the oil is hot add the 5 Tbs flour and whisk quickly being sure to whisk out any lumps. Keep whisking while the flour cooks for 1 - 2 minutes to remove any raw flavor. It should be bubbling.



This picture shows the vegan bechamel has come together in the pot.

Keeping the heat medium, slowly add the 2 1/2 cups dairy-free milk while whisking constantly to keep the mixture smooth. It can help to add it in sections, whisking out any lumps between.



This picture shows the vegan bechamel simmering.

Whisk the mixture frequently for around 5 - 10 minutes while it thickens. It doesn't need to be a rapid whisk, just keep it moving and constantly scraped off the sides and bottoms so it doesn't burn or clump. When it is nearly thickened stir in the 1/4 tsp salt, 1/8 tsp white pepper, 1 Tbs nutritional yeast, 1 tsp french or yellow mustard, and pinch of nutmeg. Adjust salt, white pepper, and nutmeg to taste. It is ready when it sticks to the back of a spoon.



This picture shows that the vegan bechamel has been poured over the top of the moussaka in the casserole dish.

Immediately pour the bechamel over the top of the casserole and smooth it out. Place the casserole in the oven and bake for 20-25 minutes until the top is golden brown and the edges are bubbling.



This picture shows the vegan bechamel has come out of the oven after getting a golden brown exterior.

Enjoy!



This picture shows a slice of vegan moussaka from the side where you can see the eggplant slices.

This picture shows a final image of the vegan moussaka.

How can I serve this?

This is delicious served with a side or two. Here are some suggestions:

  • Greek salad

  • Roasted Veggies

  • Hummus and warm pitas

  • Quinoa salad

  • Spanakopita


Storage.

This is good in the fridge for 4-5 days.


Packs well for lunch. This recipe microwaves pretty well, so it makes for a good packed lunch.


Can I freeze it? It is better to freeze it before you cook it, so it can be assembled ahead of time and then packed into the freezer. Thaw it in the fridge overnight before cooking until hot through.


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