Vegan moussaka | Akis Petretzikis

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.

Place a frying pan over high heat and add 2 tablespoons of olive oil.

Cut the onion into small pieces, finely chop the garlic, and add them to the hot frying pan. Sauté for 2-3 minutes until they caramelize.

In a blender, add the mushrooms in batches and beat until they are broken down into small pieces, not a mash, and add them to the frying pan.

Finely chop the celery, add it to the frying pan with the rest of the ingredients, and sauté for 15-20 minutes until the whole moisture evaporates.

Add the wine and as soon as it evaporates, add the tomato paste and sauté.

Add the sugar, canned tomatoes, salt, and pepper, lower the heat, and simmer for 4-5 minutes.

Place a grill pan over high heat.

Cut the eggplants into thin slices lengthwise, and add salt, pepper, and 2 tablespoons olive oil.

Add the eggplants into the hot grill pan and cook them for 2 minutes on each side until they are golden.

Spread olive oil in a 32x25 cm baking pan and place the eggplant slices in. Set aside 6 eggplant slices.

Spread the mushroom sauce over the eggplants, add the finely chopped basil, and drizzle with 1 tablespoon olive oil.

Preheat the oven to 170°C (340°F) set to fan.

After boiling and draining the potatoes well, add them into a bowl while hot and press with a potato masher.

Add the margarine, pepper, salt, soy milk, nutmeg, and beat with an immersion blender until the ingredients are homogenized.

Spread the mixture over the mushroom sauce, cover with the 6 eggplant slices that you set aside, drizzle with olive oil, and bake for 30-40 minutes.

Let it cool and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens