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–+ servings
Vegan moussaka

The Ultimate Vegan Moussaka

Roasted eggplants, a layer of vegetable ground meat, tomato sauce, white cream sauce and mash potatoes baked to perfection makes this Classic Greek dish everyone's favorite.
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Cook Time 1 hr 10 mins
Course Entree
Cuisine Greek
Servings 4

Equipment

  • Lasagna baking dish

Ingredients
  

  • 1 large round eggplant
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 large potatoes peeled
  • 2 cups Gardein's vegie ground round
  • 3 cups tomato sauce or crushed tomatoes
  • 1 tsp oregano
  • 1 tsp thymes
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups breadcrumbs

Bechamel sauce

  • 1/2 cup All-purpose or unbleached flour
  • 1/2 cup olive oil
  • 3.5 cups non-dairy milk (plain soy, almond)
  • 1 tbsp cornstarch
  • dash sea salt & pepper

Instructions
 

Potato layer

  • Peel the 2 large potatoes.
  • Bring water to a boil and blanch the potatoes until tender but still firm (5-10 minutes).
  • Run the potatoes under cold water to stop the cooking process. Set aside.

Roast the eggplants

  • Peel the eggplant leaving a few thin strips of skin (skin can be bitter so leaving a little purple shine adds color and allows the eggplant to cook perfectly.
  • Cut 1/4 inch slices. Line a baking tray with paper towels and salt the slices.
  • Let them sweat for half an hour. You don't want to skip this step otherwise, the eggplant will be watery and the layer won't hold together.
  • Pan fry the slices on both sides or bake them for 15 minutes at 365F just to brown them.

Vegan meat layer

  • Chop the onion, mince the 4 clove soft garlic and pan fry in a little oil for 2-3 minutes until translucent,
  • Sprinkle thyme, paprika and oregano and add the 2 cups of vegie ground round or cooked lentils. Stir and set aside.
  • Taste and season.

Bechamel sauce

  • Heat up the 1/2 cup of oil and 3.5 cups of non-dairy milk.
  • Add the 1/2 cup of all-purpose flour, 1 tbsp cornstarch, salt and pepper.
  • Stir on medium heat until it starts to thicken. Turn off the heat.
  • Add the cooked potatoes and mash using a fork.

Assemble

  • Oil a lasagna baking dish. Sprinkle breadcrumbs and spread evenly.
  • Place the roasted eggplant slices at the bottom of the dish.
  • Pour 1/2 of the tomato sauce over the slices of eggplant.
  • Top with the seasoned vegie meat mixed with the other half of the tomato sauce.
  • Add the last layer made of mash potatoes with the bechamel sauce.
  • Optional: sprinkle some vegan cheese on top.
  • Bake the moussaka at 350 F for 60 minutes.
  • Set aside to cool down for 10-15 minutes, to give time for all liquid to evaporate. 
Keyword Baked vegetables, vegetable stew
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