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This vegan Moussaka beckons with irresistible layers of tender eggplant, crisp potatoes, and aromatic sauce, smothered in a velvety Bechamel, and baked to golden perfection.
My Story
Moussaka may just be the crown jewel of Greek cuisine, and I am thrilled to share with you The Ultimate Vegan Moussaka recipe! This is my Grandmother’s recipe that has been passed down through generations in my family, and holds a special place in my heart. I have carefully revamped this traditional moussaka recipe to create a lighter and entirely plant-based version, while still respecting its roots.
Ingredients
- INGREDIENTS
For the sauce:
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 tsp dried oregano
- ½ tsp cinnamon
- 1 tsp salt
- ½ tsp ground pepper
- 1 package 3.3 oz meatless ground plant-based pea crumbles
For the vegetables:
- 3 medium eggplants cut into ½ inch slices - I used Graffiti/Zebra/Sicilian Eggplant
- 3 large potatoes cut into ¼ inch slices - I used Yukon Gold
- olive oil for brushing the vegetables
- salt & pepper
For the Bechamel Sauce:
- 6 tbsp vegan butter
- 6 tbsp all-purpose flour
- 3 cups unsweetened plant-based milk I used plain soy milk
- ¼ tsp freshly ground nutmeg
- ½ tsp salt
- ¼ cup nutritional yeast
- ¼ cup grated vegan parmesan optional
Instructions
- INSTRUCTIONS
For the tomato sauce:
- Place a large sauce pot over medium heat.
- Add the olive oil, the diced onions and garlic and cook for about 5 minutes until soft and translucent.
- Add the canned tomatoes, oregano, cinnamon, salt & pepper.
- Turn the heat down and simmer for 45 minutes.
- If the sauce is too acidic, add ½ teaspoon of baking soda, which will neutralize the acid in the tomatoes.
- Add the pea crumbles and stir to blend.
For the vegetables:
- Preheat the oven to 375℉
- Brush the sliced eggplants and potatoes with olive oil, and arrange in a single layer, them on a couple of baking sheets.
- Sprinkle with a little salt and pepper.
- Bake for 20-30 minutes until the eggplants are soft and the potatoes are crisp.
For the Bechamel sauce:
- In a large sauce pan, over medium heat, melt the vegan butter.
- Sprinkle in the flour and whisk until smooth.
- While whisking, pour in the plant-based milk.
- Continue to whisk until the sauce thickens about 10 minutes.
- Turn off the heat and add the nutritional yeast, freshly ground nutmeg, and salt.
To assemble the moussaka:
- Layer all of the potatoes, overlapping them slightly, so they cover the bottom of your 13 x 9 casserole dish.
- Pour half of the tomato sauce over the potato layer.
- Arrange the eggplants in a layer to cover the sauce.
- Pour the remaining tomato sauce over the eggplant layer.
- Pour the Bechamel over the tomato sauce smoothing out the top.
- If you want a crunchy top, you can sprinkle the top with some vegan parmesan.
- Bake at 375℉, for about 45 minutes until the top is golden brown.