Vegan Greek Moussaka
A delicious meal to prep for the week if you need something ready for the microwave at work or for the family. This moussaka is absolutely delicious AND it's vegan! if you want to make it for 4 portions, use half the recipe but there's some effort involved in making this so you might as well make a batch.
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!
Video
Notes
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Moussaka is a traditional Greek dish that typically consists of eggplant, ground meat, and a creamy béchamel sauce.
But for vegans, there's a delicious alternative that still delivers all of the flavors and textures of the original.
Vegan moussaka is made with a mixture of eggplant and other vegetables, layered with a flavorful tomato sauce and a creamy, plant-based white sauce. The ingredients are combined to create a dish that is hearty, filling, and bursting with flavor.
One of the great things about vegan moussaka is that it is a versatile dish that can be adapted to suit your taste. For example, you can use different vegetables, such as zucchini or bell peppers,
or switch up the sauce to include different spices and herbs. The result is a dish that is always delicious, and always tailored to your taste. In conclusion, if you're looking for a delicious and hearty vegan dish, give vegan moussaka a try.
Whether you're a fan of traditional Greek cuisine or just love comforting and flavorful meals, this dish is sure to be a hit. So, grab your apron and get ready to whip up a delicious and healthy vegan feast.