Why is this recipe interesting?

This vegan moussaka recipe is delicious, hearty and full of flavors.
It is much healthier than the traditional Greek moussaka as it grills the veggies rather than deep frying. It also used mushrooms instead of meat and is completely dairy-free and gluten-free.
Although this dish does take time, the steps are very easy to follow and require simple accessible ingredients.

Vegan Moussaka

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Prep Time: 15

Cook Time: 1 15

Resting Time: 15

Course: Main Course

Keyword: Vegan

Servings:

Calories: 319kcal

Ingredients

MUSHROOM FILLING

1 tbsp olive oil
1 medium onion chopped
2 cloves of garlic minced
2 sprigs of fresh rosemary optional
300 g mushrooms minced finely
2 tbsp tomato paste
½ cup tomato puree
A pinch of grated nutmeg
1 tsp paprika powder
1 tsp of ground black pepper
Salt to taste
1 tsp sugar

EGGPLANT & POTATO LAYER

1 tbsp olive oil
1 large eggplant
3 medium potatoes

VEGAN BÉCHAMEL SAUCE

1 tbsp vegan butter or olive oil
3 tbsp flour
1 cup plant-based milk
A pinch of grated nutmeg
½ tsp ground black pepper
½ tsp of salt

US Customary – Metric

Instructions

MUSHROOM FILLING

In a pan, heat olive oil at medium heat. Sauté chopped onions and minced garlic until golden brown. Add fresh rosemary.
Add minced mushrooms and cook until all the moisture from the mushrooms is evaporated.
Add tomato paste and tomato puree. Mix well and cook for another 5 minutes on low heat.
Add a pinch of grated nutmeg, ground black pepper, paprika powder, salt and sugar. Mix well and cook down for another 5 minutes on medium-low heat. Keep it aside.

VEGAN BÉCHAMEL SAUCE

In a pan, melt vegan butter. Don’t let it get brown or burn.
Add flour and roast it in the vegan butter.
Add plant-based milk little by little and whisk gently so that no lumps are formed.
Keep adding milk and whisking to make a smooth sauce.
Finally, add nutmeg, ground black pepper. Mix, take off the heat and keep aside.

EGGPLANT & POTATO LAYER

Remove the end of the eggplant. Slice it lengthwise into 1 cm slices.
Peel and slice potatoes into ½ cm slices.
On medium heat, spread olive oil in a grill pan.
Grill the eggplant and potato slices for 2-3 minutes on each side. They just need to be cooked 50 per cent. The rest of the cooking will be done in the oven while baking the assembled moussaka.
While the veggies are grilling, preheat the oven at 390F/200C before starting to assemble the layers.

ASSEMBLY

Lightly grease the baking dish with olive oil.
Start by placing the pre-cooked eggplant slices into the dish followed by potato slices.
Next, top with the mushroom filling.
Finally, pour the vegan béchamel sauce on top and spread it evenly.

BAKING

Bake in a preheated oven for 25 to 30 minutes or until golden brown.
Garnish with fresh herbs like basil or rosemary.

Notes

Ingredients are for a 9×9 inch baking dish.

Nutrition

Substitutions & Shortcuts

You can also add veggies like zucchini, sweet potatoes and squash to the button vegetable layer.
If you’re not a fan of mushrooms, substitute them with soy granules or lentils.
You can substitute the vegan béchael sauce with mashed potatoes.
If you’re okay with having dairy, add a layer of parmesan cheese on the top before baking.

Lessons learned while making this dish

One tip to make this dish quicker is to multi-task. Prep all ingredients first. While the onions and garlic are sautéing in one pan for filling, start grilling the veggies on another grill pan. Similarly, start with the béchamel sauce while working on the filling or grilling the veggies.
Leftovers can be refrigerated and enjoyed for 2 days. Reheat in the microwave until warm.

Enjoy and thank you for reading.

Forking The Vegan Moussaka — Cutting The Vegan Moussaka

Why is this recipe interesting?

Vegan Moussaka

Ingredients

MUSHROOM FILLING

EGGPLANT & POTATO LAYER

VEGAN BÉCHAMEL SAUCE

Instructions

MUSHROOM FILLING

VEGAN BÉCHAMEL SAUCE

EGGPLANT & POTATO LAYER

ASSEMBLY

BAKING

Notes

Nutrition

Substitutions & Shortcuts

Lessons learned while making this dish

Enjoy and thank you for reading.

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