Vegan Moussaka Recipe
The best vegan moussaka ever! It has all the flavors of an authentic Mediterranean moussaka, with layers of tender eggplant, zucchini and potato topped with a hearty vegan beef ragu and a creamy, dairy-free béchamel sauce.
Servings: 8 servings
Calories: 364kcal
Equipment
- Large skillet or saucepan
- 3-quart baking dish
Ingredients
- 2 medium Italian eggplants (about 1 ½ pounds. Cut into ¼-inch slices)
- 1 large zucchini (or 2 small zucchinis. Cut into ¼-inch slices)
- 2 medium potatoes (use waxy gold or red potatoes. Cut into ¼-inch slices)
- 3 tablespoons extra virgin olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced or crushed through a garlic press)
- 12 oz vegan ground beef
- 1 cup tomato sauce (storebought or homemade)
- 2 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- 2 bay leaves (fish out after cooking the sauce)
- 2 tablespoon fresh oregano and/or fresh thyme (chopped)
- ½ cup all-purpose flour (rice flour for a gluten-free version)
- 3 cups non-dairy milk
- ½ teaspoon nutmeg
- 1 cup vegan parmesan cheese (divided)
- Salt and ground black pepper to taste
Optional ingredients
- ¼ cup vegan mozzarella shreds
- 2 tablespoons fresh basil leaves (torn, for garnish)
Instructions
Prepare the vegetables
- Rub the eggplant slices with a bit of salt and set them aside on a baking sheet. This will draw out the moisture and any bitterness.
- Heat 2 tablespoons oil in a skillet or saucepan over medium-high heat (adjust heat down at any time if the veggies brown too fast). Add the potato slices and fry in batches on each side until golden-brown and tender. Remove to a plate lined with paper napkins.
- Fry the slices of zucchini in batches, if needed, until golden-brown on both sides. Remove to a plate.
- Pat the eggplant slices dry, then add to the skillet and fry in batches until golden-brown and tender.
Make the vegan meat sauce
- To the same skillet/saucepan add the chopped onions with salt and ground black pepper. Sauté until translucent, then add in the garlic. Stir to mix and saute for 30 seconds.
- Stir in the spices: ground allspice, ground cumin, ground cinnamon, red pepper flakes and bay leaves. Mix well.
- Stir in the vegan meat or lentils. Sauté the meat until brown, a couple of minutes. Stir in the chopped fresh oregano and fresh thyme.
- Add the tomato sauce to the pan. Mix well and let the meat sauce cook four to five minutes. Stir frequently. Check seasoning and add more salt and pepper if needed. Turn off the heat and set aside.
Make the vegan béchamel sauce
- In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the flour and mix well. Continue to stir until the flour becomes grainy and is no longer lumpy.
- Stir in salt, ground black pepper and nutmeg. Mix.
- Add the non-dairy milk to the saucepan a little at a time, whisking vigorously after each add to ensure there are no lumps. Once you've incorporated all the milk, let the sauce come to a boil. Cook 2-3 minutes until the sauce has thickened quite a bit.
- Stir in ½ cup of the vegan parmesan. Mix well, turn off heat, check salt and add more if needed. Set aside.
Assemble and bake the moussaka
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Arrange the potato slices in the bottom of a 3-quart baking dish. Arrange the zucchini slices on top. Arrange half the eggplant slices over the zucchini.
- Pour the vegan meat sauce over the eggplant layer and spread evenly. Layer the remaining eggplant slices over the meat sauce. Sprinkle half a cup of vegan parmesan over the eggplant.
- Pour the vegan béchamel over the eggplant slices. Smooth with a spatula.
- Optionally, sprinkle a few vegan mozzarella shreds on top of the béchamel. Bake in the preheated oven for 1 hour or until the moussaka is golden-brown on top and the sauce is bubbling up the sides. Let stand 30 minutes at room temperature before digging in. Garnish with torn basil leaves, if you wish, before serving.
Nutrition
Calories: 364kcal | Carbohydrates: 41g | Protein: 18g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Potassium: 1114mg | Fiber: 10g | Sugar: 10g | Vitamin A: 744IU | Vitamin C: 33mg | Calcium: 235mg | Iron: 3mg