Dairy-Free Traditional Greek Moussaka
Discover the rich, comforting flavors of Mediterranean cuisine with this Dairy-Free Traditional Greek Moussaka recipe! This plant-based twist on a classic dish features layers of tender roasted eggplant, soft potato rounds, and a hearty spiced ground meat sauce made with aromatic cinnamon, nutmeg, and oregano. Topped with a creamy, dairy-free béchamel sauce crafted from almond milk, vegan butter, and nutritional yeast, this baked casserole is as satisfying as it is wholesome. Perfect for those looking to enjoy a Greek classic without dairy, this dish is a crowd-pleaser that’s ideal for family dinners or special occasions. Ready in just over two hours, it’s a recipe worth savoring and sharing with loved ones. Whether you’re catering to specific dietary needs or simply exploring meat and dairy-free options, this moussaka will transport you to the heart of Greece with every bite!
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Recipe Information
Ingredients
- 3 medium Eggplants
- 6 tablespoons Olive oil
- 1 large Onion
- 3 Garlic cloves
- 1 pound Ground beef or lamb
- 14 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Potatoes
- 2.5 cups Unsweetened almond milk
- 3 tablespoons Flour (all-purpose or gluten-free)
- 3 tablespoons Vegan butter or olive oil
- 2 tablespoons Nutritional yeast
- 1 teaspoon White vinegar
- 0.25 teaspoon Ground nutmeg (for béchamel)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch slices. Lay them on a baking sheet, sprinkle with salt, let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
Brush the eggplant slices with 4 tablespoons of olive oil and place them in a single layer on baking sheets. Roast in the oven for 20 minutes, flipping halfway through, until tender and lightly browned.
While the eggplant roasts, peel and slice the potatoes into 1/4-inch rounds. Boil them in salted water for 8-10 minutes until just tender. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic, then sauté in the skillet until translucent, about 5 minutes.
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon.
Stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Simmer on low heat for 20 minutes, allowing the flavors to meld. Remove from heat.
To prepare the dairy-free béchamel sauce, melt the vegan butter (or heat olive oil) in a saucepan over low heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the almond milk until smooth. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Stir in nutritional yeast, white vinegar, and nutmeg. Season with a pinch of salt. Set aside.
Reduce oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, layer half the potato slices on the bottom, followed by half the roasted eggplant slices. Spread half the meat sauce over the eggplant. Repeat layers with remaining potato slices, eggplant, and meat sauce.
Pour the béchamel sauce evenly over the top layer, spreading it out with a spatula.
Bake in the oven for 45-50 minutes, until the top is golden and bubbly.
Allow the moussaka to cool for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5852 mg | 254% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 58.8 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1503 mg | 116% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 8513 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
