Delicious Vegan Moussaka Recipe | How To Make Vegan Moussaka

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 the potatoes into half a centimeter thick rounds.

Slice the eggplants into rounds of similar thickness.

Sprinkle salt on the eggplant slices and let them sit for about half an hour to draw out moisture.

In a deep pan, heat sunflower oil for frying the potatoes.

Dry the potato slices with kitchen towel before frying.

Deep fry the potato slices until golden, about 5-10 minutes, then set aside.

Rinse the eggplant slices to remove excess salt and pat them dry with kitchen towel.

Fry the eggplant slices in the same oil until they are golden brown, then set aside.

In a skillet, add a bit of water and sauté the chopped onion and minced garlic until shiny and not golden.

Add the vegan mincemeat to the skillet and cook on low heat, breaking it up as it cooks.

Add the salt, tomato puree, tomato passata, cinnamon, and pepper to the skillet, along with the bay leaves.

Add about half a cup of water to the mixture and simmer on low heat.

In a separate pot, melt the vegan butter to make a roux with the flour, whisking until smooth and golden without browning.

Gradually add soy milk to the roux, whisking continuously to avoid lumps, until smooth and creamy.

Add nutmeg and additional pepper to the bechamel sauce, and season with salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens