Dairy-Free Traditional Moussaka
Savor the comforting flavors of Greece with this Dairy-Free Traditional Moussaka, a hearty and wholesome casserole that's perfect for a family dinner or special occasion. This recipe swaps out dairy for velvety almond milk in the luscious béchamel sauce, complemented by nutritional yeast for a subtle, cheesy flavor. Layers of tender eggplant, perfectly seasoned ground lamb or beef, and a spiced tomato sauce infused with cinnamon and allspice create a rich and aromatic bite in every forkful. Topped with a golden béchamel crust and nestled over a base of tender potato slices, this moussaka is both satisfying and entirely dairy-free, with an easy gluten-free option. Whether you're catering to dietary needs or simply craving a lightened-up version of the Mediterranean classic, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 3 large Eggplants
- 6 tablespoons Olive oil
- 500 grams Ground lamb or beef
- 1 large Onion
- 3 medium Garlic cloves
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 500 milliliters Unsweetened almond milk
- 4 tablespoons All-purpose flour (or gluten-free flour blend, if needed)
- 3 tablespoons Vegan butter or olive oil
- 0.5 teaspoons Nutmeg
- 3 tablespoons Nutritional yeast
- 3 large Potatoes
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants lengthwise into 1cm (1/3 inch) thick slices. Sprinkle both sides of each slice with a pinch of salt and let them rest on paper towels for 20 minutes to draw out moisture.
Meanwhile, peel the potatoes and slice them into 1cm (1/3 inch) thick rounds. Boil the potato slices in salted water for 5-7 minutes until just tender but not fully cooked. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pat the eggplant slices dry with paper towels and fry in batches, adding more oil as needed, until golden brown on both sides. Set aside on a plate lined with paper towels to drain.
In the same skillet, add 1 tablespoon of olive oil, followed by the finely chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
Add the ground lamb or beef to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the canned diced tomatoes, tomato paste, ground cinnamon, ground allspice, oregano, salt, and pepper. Reduce the heat to low and let the mixture simmer for 15 minutes, stirring occasionally. Remove from heat and set aside.
To make the dairy-free béchamel sauce, heat 3 tablespoons of vegan butter or olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until slightly golden.
Gradually whisk in the unsweetened almond milk, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 3-4 minutes.
Add the nutmeg, nutritional yeast, and a pinch of salt to the béchamel sauce. Stir and set aside.
Assemble the moussaka in a greased 9x13-inch (23x33 cm) baking dish. Start with a layer of potato slices, followed by a layer of eggplant, and then a layer of the meat mixture. Repeat the layers until all ingredients are used, finishing with a layer of eggplant on top.
Pour the béchamel sauce evenly over the top layer. Use a spatula to spread it out so it fully covers the surface.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Allow the moussaka to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 352.2 g | 128% | |
| Dietary Fiber | 80.4 g | 287% | |
| Total Sugars | 76.5 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1476 mg | 114% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 11266 mg | 240% | |
*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.
