Greetings beautiful people! today I’ll show you how to make vegan Moussaka, in this great family sized recipe. this vegan moussaka is perfect for meal prep if you like to have microwave ready meals for the week!
Moussaka is a dish that has been around for centuries, originating in the Eastern Mediterranean and Middle East regions. It is a dish that is loved by many, and its unique combination of flavors has made it a favorite in many households. This savory dish is typically made with layers of eggplant, potatoes, ground meat, and a creamy béchamel sauce. However, for those who follow a vegan diet, this traditional recipe is off-limits. But don’t worry! There are vegan versions of this dish that are just as delicious and packed with flavor. Keep reading!
Watch the video on how to make a perfect vegan Moussaka
The History of Moussaka
The history of moussaka dates back to the Ottoman Empire, which ruled over much of the Middle East and the Balkans for centuries. The word “moussaka” is believed to have originated from the Arabic word “musaqqa,” which means “chilled.” This is because the original version of the dish was served cold, rather than hot.
The traditional recipe for moussaka features layers of sliced eggplant, minced meat, and a tomato-based sauce. However, different regions have their own variations of the dish, and some even use different types of meat.
The dish was brought to Greece by the Ottoman Empire, and over time, it became a staple in Greek cuisine. In fact, moussaka is now considered one of the national dishes of Greece, and it is often served on special occasions.
Vegan-Friendly Moussaka
While the traditional version of moussaka is made with meat and dairy products, there are plenty of vegan-friendly versions of the dish available. The key is to replace the meat with a plant-based protein source, such as lentils or tofu, and to use a dairy-free béchamel sauce.
One of the most popular vegan versions of moussaka is made with lentils or plant based meat replacements. In this version, the plant based meat is cooked with onions, garlic, and a tomato-based sauce, and then layered with sliced eggplant and a dairy-free béchamel sauce. The dish is then baked in the oven until the top is golden brown and the sauce is bubbling.
Another option is to use tofu instead of lentils or plant based meat. In this version, the tofu is crumbled and seasoned with spices like cumin and coriander, and then layered with sliced zucchini and a tomato-based sauce. A dairy-free béchamel sauce is then poured over the top, and the dish is baked until it is hot and bubbly
If you don’t like using ‘junk food’ vegan mincemeat like beyond or other vegan ground ‘beef’ you can use what’s called TVP (textured vegetable protein) which is basically dried soy, you need to rehydrate it in hot water, squeeze out the water once inflated and repeat until the water is clean.
Be careful with this, it inflates to over 3 times the original size so manage your portions carefully!
One of the great things about moussaka is that it is a versatile dish, and you can easily customize it to suit your tastes. For example, you can add different vegetables to the dish, such as bell peppers or mushrooms, or you can use a different type of protein source, such as tempeh or seitan.
Benefits of a Vegan Diet
There are many benefits to following a vegan diet, including improved heart health, better digestion, and a reduced risk of chronic diseases like cancer and diabetes. In addition, a vegan diet is more environmentally sustainable, as it requires less land, water, and energy to produce plant-based foods than it does to produce animal products.
If you are new to veganism, it can be helpful to start with simple swaps, such as replacing meat with plant-based protein sources like lentils or tofu. As you become more comfortable with vegan cooking, you can start to experiment with different ingredients and recipes, and you may be surprised by how delicious and satisfying plant-based meals can be.
Conclusion
Moussaka is a delicious and hearty dish that has a rich history and a place in many different culinary traditions. While the traditional version of the dish is made with meat and dairy products, there are plenty of vegan-friendly versions available that are just as tasty and satisfying. Whether you are a longtime vegan or simply love Moussaka and want to cut out your impact on the environment, give this recipe a try, you won’t be disappointed.
Vegan Greek Moussaka
Equipment
- 1 large baking dish
Ingredients
- 3 large potatoes
- 3 large eggplants
- 600 grams vegan mincemeat / lentils
- 1 large onion
- 3 cloves garlic
- 500 grams passata
- 2 tablespoons tomato puree
- 2 bayleaf
- 1/2 cup water
- To taste Salt and Pepper
- 1/2 teaspoon Cinnamon
For the Bechamel sauce
- 1 Litre plant based milk
- 100 grams vegan butter
- 150 grams plain white flour
- 1/2 teaspoon nutmeg
Instructions
Layers
- Start by slicing the aubergine / eggplants into 1/2 cm slices legnthways, lay them flat on a baking tray and sprinkle with salt to release the moisture
- slice potatoes to same length
- Fill a pot with enough oil to deep fry your potatoes and eggplants
- Start by frying the potato slices until golden
- Once potatoes are fried, go back to eggplants, you'll see they are bleeding with moisture, pat them down with kitchen paper
- once dried fry the eggplants until golden and set aside
Frying the 'meaty' layer
- Meanwhile in a separate pan, fry the onions and garlic and add in the vegan mincemeat
- add in the salt, spices, tomato puree + passata and bay leaf (except the nutmeg)
- Stir until you have a 'bolognaise style' sauce.
Bechamel Sauce
- add the butter to a pan and melt on a medium flame
- add in half the flour and whisk until you have a paste
- Slowly add in the plant based milk in parts, 1 cup at a time and continue to whisk and repeat
- once you have added half the carton of plant based milk, add in the rest of the flour and whisk then add in the flour and keep boiling until you have a creamy sauce.
- Add in the nutmeg and a pinch of salt and give a final whisk.
- Add a ladle of the bechamel to the 'bolognaise' mix to make it slightly creamy
Layering
- Pour some cooking oil in the baking tray and smear to prevent sticking
- Start with a layer of potatoes and cover with red sauce
- add a layer of the eggplants and cover with red sauce
- repeat the process until the potatoes and eggplants have finished
- cover with the bechamel sauce
- put in oven for 40 minutes on 355*F or 180*C
- Wait for it to cool down and serve!
