This vegan twist on a classic Greek dish keeps the traditional flavors of moussaka without the use of meat or dairy.
Equipment | Single burner and Oven |
Difficulty | Hard |
A moussaka recipe that creates a satisfying vegan dinner.
Want an idea for how to use eggplant? Make moussaka! This eggplant recipe is layered with vegetarian meat sauce, roasted potatoes, and creamy vegan bechamel to make a filling, savory meal. It is also an excellent vegan dinner idea because it is so filling.
This recipe is complex, but has been written so you can start at the top and work down without constantly scrolling up or down!
All moussaka recipes are involved and difficult because of all the separate layers and parts, but the final dish has a lot of depth and flavor. So, hang in there! If you're interested in a Greek meat sauce recipe that is easier I suggest Makaronia Me Kima.
Substitutions for the meat sauce:
Substitute for cinnamon:Â Allspice is the best substitute in this recipe, or you can use nutmeg.
Substitute for red wine:Â You can use an extra 1/2 cup veggie broth instead.
Substitute for tomato paste: You can use 1/2 tsp brown sugar and also an extra 2 tsp soy sauce.
Substitute for oregano: You can use basil.
Substitutions for the bechamel:
Can I substitute white pepper with black? Yes! It is possible to substitute the white pepper for black. Be aware that this will add black specks to your sauce, so in a situation where you want the sauce to look completely white it is probably best not to use black pepper.
Substitute for nutmeg:Â You can use mace or allspice. If you don't have those, or don't want to use them, you can leave it out altogether. It is traditional and adds a warm depth of flavor, but it is ultimately unnecessary for the final product.
Can I omit the salt? Go for it, no biggie.
Can I use extra virgin olive oil? Absolutely. Honestly that's how I usually make it, but the final product will taste strongly of olive oil. It is up to you whether or not that is the final product you are trying to make.
Money Saving Tips |
You can substitute the wine to save money (see above) |
Soy sauce can be bought cheaper at Asian grocery stores. |
My vegan ground beef recipe is cheaper than store-bought versions. |
Lets Begin:
Be sure you have all the ingredients, but don't worry too much about prepping them. Preheat the oven to 425F/220C.
Slice the 2 medium globe or 3 Italian eggplants into 1/4 inch slices.
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.
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.
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.
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.
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.
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.
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.
Once the potatoes are finished remove them from the oven.
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.
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.
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.
If you haven't already removed your meat sauce from the heat, it is probably time to do so.
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.
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.
Wait until the eggplants are done.
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.
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.
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.
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.
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.
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.
Fresh from the oven!
Enjoy!
What can I serve with this moussaka?
This is delicious served with a side or two! Try one of these;
Greek salad
Roasted Veggies
Hummus and Warm Pitas
Quinoa salad
Spanakopita
Baba Ghanoush and Warm Pitas
Tzatziki Sauce and Sliced Veggies
Etc.
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.
Opmerkingen