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.

Preheat the oven to 400°F (204°C).

Slice sweet potatoes and place them on a sheet pan. Brush with olive oil and sprinkle with salt.

Bake sweet potatoes in the oven for 15-20 minutes until softened but not colored.

Slice the eggplant thinly, brush with olive oil, and sprinkle with salt. Place on a sheet pan and bake in the oven.

In a skillet, sauté chopped onions until translucent, then add minced garlic.

Add black beans and chickpeas to the skillet, followed by canned chopped tomatoes and tomato paste.

Pour in red wine and add spices: cinnamon stick, bay leaves, all spice berries, dried Greek oregano, balsamic vinegar, Greek sea salt, and black pepper. Simmer for 15 minutes, mashing some beans for texture.

In a separate pot, combine olive oil and flour to make a roux, cooking until the flour is no longer raw.

Add coconut milk and almond milk to the roux, stirring until thickened. Season with salt, white pepper, and ground nutmeg.

Whip aqua faba until stiff peaks form, then fold into the milk mixture to create a creamy topping.

Grease the baking dish with olive oil and sprinkle breadcrumbs on the bottom to prevent sticking.

Layer sweet potatoes on the bottom, followed by a layer of eggplant, then the bean sauce, and alternate layers of eggplant and sweet potatoes.

Spread the creamy topping over the layers, then sprinkle breadcrumbs on top.

Bake in the oven at 375°F (190°C) for 45-50 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens