Vegan moussaka
Moussaka is a delicious dish, typical of Greek cuisine, made with eggplant, potatoes and meat sauce, topped with béchamel sauce. Here's how to make a vegan version of moussaka!
Difficulty:
Medium
Preparation time:
20 minutes
Cooking time:
1 hour and 15 minutes
Cost:
Average
Ingredients for six people
- 400 grams of eggplants (about 2)
- 200 grams of potatoes (about 3)
- 400 grams of tomato sauce
- 200 grams of plant-based minced meat
- 100 grams of onion (about 1)
- 4 tbsp of olive oil
- 1 tbsp of salt
- 1 tsp of black pepper
For the béchamel sauce:
- 40 grams of olive oil
- 40 grams of flour
- 500 grams of unsweetened non-dairy milk (I suggest oat milk)
- 1 tsp of salt
- A pinch of nutmeg
- A pinch of black pepper
Preparation
First, start with the vegan meat sauce: finely chop the onion and brown it in a pan. Next, add the plant-based mince and tomato sauce, cook for at least half an hour.
Meanwhile, prepare the béchamel sauce: pour the flour and oil into a pot and mix well. Add the milk, salt, nutmeg and pepper and simmer for a few minutes.
Next, cut the eggplant into slices and cook them in a pan with a little oil.
At this point, cut the potatoes into very thin slices and place them on an oiled baking tin. Place the eggplant back on top of the potatoes and pour the plant-based meat sauce over everything. After the vegan meat sauce, add the béchamel sauce all over.
Bake for 1 hour in a static oven at 170 °C.
The vegan moussaka can be stored in the fridge for four days.
