Delicious Vegan Moussaka Recipe - VEGANUARY SPECIAL

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: regular yeast

Ground flaxseed adds fiber and omega-3s while being cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

plant-based milk

🥗Healthier: homemade almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

lentils

🥗Healthier: chickpeas

💰Cheaper: black beans

Chickpeas are nutritious and can be a more affordable protein source.

Slice 2 bulbs of garlic in half, drizzle with olive oil and salt, cover with foil, and place in the oven at 180°C (356°F) for 45 minutes.

Chop shallots and mushrooms for the mushroom duxelles.

Sweat down the shallots in vegan butter, then add mushrooms and a tablespoon of garlic. Season with salt, pepper, and thyme.

Cook until the liquid from the mushrooms has evaporated, then add a splash of soy sauce and a handful of peas for texture.

Slice potatoes, courgette, and onion thinly.

Lay the sliced vegetables on a tray, add oil, and season with salt, black pepper, and oregano. Bake at 180°C (356°F) for 20 minutes.

Layer the baked vegetables starting with potatoes, then courgette, then onion, and top with the mushroom duxelles. Press down gently with the back of a spoon to flatten.

Puree the roasted garlic and press through a sieve to make it fine. Add this to the béchamel sauce for flavor.

Melt 100g of vegan butter in a pot, then slowly add flour until it thickens into a roux.

Heat milk separately, then slowly add it to the roux, stirring until creamy. Season the béchamel sauce with nutmeg, salt, and black pepper.

Top the layered vegetables and mushroom duxelles with the béchamel sauce, ensuring it's creamy and smooth.

Bake at 180°C (356°F) until golden brown and bubbling, which should take around 30 minutes. Top with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens