What are the key ingredients used in this savory Greek vegan moussaka recipe?
If you’re a fan of Greek cuisine, you’ve probably heard of moussaka before - the hearty, layered casserole that’s typically made with eggplant, ground meat, and creamy béchamel sauce. But did you know that there’s a vegan version too? This meatless moussaka keeps all the classic flavors and textures, but swaps out the animal products for plant-based ingredients that are just as delicious. So whether you’re a strict vegan or just trying to eat more plant-based meals, this recipe is sure to satisfy your cravings for comfort food.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/2 cup olive oil, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 lb. mushrooms, chopped
- 1/2 cup red wine
- 28 oz. can of crushed tomatoes
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 cup nutritional yeast
- 1/4 cup flour
- 2 cups unsweetened plant-based milk
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for 30 minutes, flipping halfway through, until golden brown.
- Meanwhile, heat 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the mushrooms and sauté for another 5 minutes, until they release their moisture and start to brown.
- Pour in the red wine and let it reduce for a few minutes, scraping any browned bits from the bottom of the pan.
- Add the crushed tomatoes, oregano, basil, cinnamon, nutmeg, nutritional yeast, salt, and pepper. Simmer for 10-15 minutes, until the sauce thickens and the flavors meld together.
- Meanwhile, make the béchamel sauce by whisking together the flour and 1/4 cup of olive oil in a saucepan over medium heat. Cook for 2-3 minutes, until bubbly and golden brown.
- Slowly whisk in the plant-based milk, stirring constantly to prevent lumps. Cook for another 5-10 minutes, until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
- Arrange half of the eggplant slices in a 9×13-inch baking dish. Pour half of the tomato sauce over them, then repeat with the remaining eggplant and tomato sauce.
- Pour the béchamel sauce over the top, spreading it evenly to cover the entire dish.
- Bake for 35-40 minutes, until the top is golden brown and the sauce is bubbly.
- Let the moussaka cool for a few minutes before slicing and serving.
There you have it – a vegan moussaka recipe that’s every bit as delicious as the original. With its hearty layers of eggplant, mushrooms, and savory tomato sauce, topped with creamy béchamel sauce, this dish is sure to satisfy your comfort food cravings. Serve it up with a side of crusty bread and a crisp green salad for a meal that’s both satisfying and nourishing.
