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Vegan Moussaka
Created by: Howcan Team
Ingredients
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 package (12 oz) of vegan ground meat substitute
- 1 can (14 oz) of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- For the bechamel sauce:
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
Instructions
- Preheat the oven to 400°F (200°C). Place the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes, or until tender. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the vegan ground meat substitute to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced tomatoes, tomato paste, oregano, basil, cinnamon, salt, and pepper. Simmer for 10 minutes, then remove from heat.
- For the bechamel sauce, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden brown.
- Gradually whisk in the almond milk, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the nutritional yeast, if using.
- To assemble the moussaka, layer half of the roasted eggplant slices in the bottom of a 9x13 inch baking dish. Spread the vegan meat mixture over the eggplant, then layer the remaining eggplant slices on top. Pour the bechamel sauce over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly. Allow to cool for 10 minutes before serving. Enjoy your vegan moussaka!
Moussaka is a traditional Mediterranean dish with a rich history dating back to the Ottoman Empire. This hearty casserole is typically made with layers of eggplant, potatoes, and a savory meat sauce, topped with a creamy béchamel sauce. However, with the rise of plant-based diets, chefs and home cooks have been experimenting with vegan versions of this classic dish, using meat substitutes like lentils, mushrooms, or textured vegetable protein. In Greece, renowned chefs have been reimagining moussaka with vegan twists, while in the Middle East, restaurants are serving up their own unique takes on this beloved comfort food. Today, the best vegan moussaka can be found in progressive eateries that prioritize fresh, high-quality ingredients and innovative cooking techniques. To nail the vegan version of moussaka, it's crucial to get the seasoning and texture of the meat substitute just right, as it plays a central role in the dish's overall flavor profile. Whether you're a seasoned chef or a home cook looking to impress, experimenting with different vegan meat substitutes and finding the perfect balance of spices is key to creating a mouthwatering vegan moussaka that rivals the traditional recipe.
90 min
6
380 calories
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