Vegan Traditional Moussaka
Indulge in the comforting flavors of Vegan Traditional Moussaka, a plant-based twist on the beloved Mediterranean classic. This vibrant recipe layers roasted eggplant and thinly sliced potatoes with a hearty tomato-based sauce made from plant-based ground 'meat,' infused with aromatic spices like cinnamon, oregano, and allspice. Topped with a creamy vegan béchamel sauce and golden breadcrumbs, this dairy-free and egg-free dish delivers rich, authentic flavors while accommodating vegan diets. Perfect for family dinners or special occasions, this moussaka is both impressive and satisfying, making it an ideal centerpiece for your next meal. Ready in just 90 minutes, this oven-baked creation combines wholesome ingredients and bold seasonings for a heartwarming culinary experience.
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Recipe Information
Ingredients
- 3 medium eggplants
- 4 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 12 ounces plant-based ground 'meat'
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 0.25 cup red wine (optional)
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups unsweetened plant-based milk (like almond, soy, or oat)
- 4 tablespoons all-purpose flour
- 3 tablespoons vegan butter
- 0.25 teaspoon nutmeg
- 0.25 cup vegan parmesan or nutritional yeast
- 2 medium potatoes, peeled and thinly sliced
- 0.25 cup breadcrumbs (gluten-free if necessary)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4 inch slices. Sprinkle with a bit of salt and let them rest for 15 minutes to remove excess moisture. Pat them dry with a paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and arrange them on a baking sheet. Roast for 20 minutes in the oven, flipping once halfway through. Set aside when done.
While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
Add the minced garlic and sauté for an additional minute. Stir in the plant-based ground 'meat', cooking until browned, about 5 minutes.
Add the crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, allspice, salt, and black pepper. Stir until well combined and simmer on low heat for 15 minutes, allowing the flavors to meld.
Meanwhile, prepare the vegan béchamel sauce. In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the plant-based milk, ensuring there are no lumps. Cook the sauce until thickened, about 5-7 minutes, stirring constantly.
Season the béchamel sauce with nutmeg and stir in the vegan parmesan or nutritional yeast. Remove from heat and set aside.
Lightly grease a 9x13-inch baking dish with olive oil. Layer the bottom with the thinly sliced potatoes, followed by a layer of roasted eggplant.
Spread half of the plant-based 'meat' sauce over the eggplants. Repeat the layers with the remaining eggplants and 'meat' sauce.
Pour the béchamel sauce evenly over the top, spreading it with a spatula to cover the entire surface.
Sprinkle breadcrumbs over the béchamel for a crunchy topping.
Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.
Allow the moussaka to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.5 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1099 mg | 23% | |
*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.
