Vegan Moussaka (How To Make the Finest Eggplant Moussaka)
Do that scrumptious vegan moussaka and you’ll agree it’s the greatest moussaka you ever ate. It has all of the flavors of an genuine Mediterranean moussaka, with layers of tender eggplant, zucchini and potato topped with a hearty vegan beef ragu and a creamy vegan béchamel sauce. It is one of the best kind of consolation meals!
You can not go unsuitable whenever you serve up layered consolation meals for dinner, like a vegan lasagna or a vegan tamale pie. Now add to that checklist this extra-delicious vegan moussaka.
I sit up for consuming moussaka each summer season, when eggplants and zucchini are at their greatest and freshest. These are tasty greens on their very own, however layered along with potatoes, a meaty vegan sauce and a creamy, dairy-free béchamel, they’re out-of-this-world superb.
The eggplants, particularly, get melt-in-the-mouth tender and go so superbly with the hearty, protein-packed ragu made with vegan beef and a selfmade tomato sauce.
In case you love a standard moussaka, you’ll agree that this one is simply pretty much as good, albeit dairy-free and meatless.
A moussaka is a labor of affection, so you’ll need a while to make it. However the course of is kind of easy and nothing right here is tough to make. You may as well prep or make the assorted parts upfront. So what’s stopping you?
Desk of Contents
Why you’ll love this vegan moussaka
- Genuine — and scrumptious — style! This recipe is true to a standard moussaka recipe, and even a meat eater may not have the ability to inform the distinction.
- Easy recipe. You have to put collectively three parts for a moussaka–the greens, which must be pan-fried, the meaty sauce, and the vegan béchamel. None of those is tough to make, nor are they time-consuming.
- Wholesome. It is a one-dish meal with so many vitamins from the veggies and protein from the vegan meat.
- Vegan and soy-free. Could be gluten-free and nut-free. See the recipe FAQs under for tips about simply making this recipe each gluten-free and nut-free.
Elements
See recipe card under for actual portions of every ingredient.
Greens
- Eggplant (aubergine/brinjal). Select medium-sized Italian eggplants, for greatest outcomes. When shopping for eggplants, be sure the pores and skin is darkish and glossy with no brown spots or smooth spots. The eggplant ought to really feel heavy for its measurement whenever you maintain it in your hand.
- Zucchini (or yellow summer season squash). I take advantage of these interchangeably. Or use a mixture.
- Potatoes. Use waxy potatoes like Yukon gold or purple potatoes. Starchy russets is not going to work on this recipe.
For the vegan meat sauce
- Onions
- Garlic
- Vegan floor meat. Historically a moussaka is made with floor lamb. Some variations use beef. For our meatless model, use any model of vegan beef or crumbles that you just like. You will have 12 oz for this recipe. You may as well use brown lentils or inexperienced lentils as a substitute of the vegan meat.
- Tomato sauce. I take advantage of my selfmade tomato sauce (I will share that recipe quickly), however you should utilize any sauce you want, storebought or selfmade, together with this terrific marinara sauce.
- Spices: floor allspice, floor cumin, floor cinnamon, bay leaves and purple pepper flakes.
- Herbs: Oregano and/or thyme. I take advantage of a mixture, you should utilize both. If you do not have recent herbs, use dried as a substitute.
For the vegan béchamel
- Flour. Use all-purpose flour or use rice flour, if gluten-free.
- Vegan milk. I make my very own by mixing 1 cup of cashews with three cups of water. You should utilize storebought cashew milk or one other milk like soy milk or oat milk. Almond milk, which is relatively skinny, just isn’t most popular however will do at a pinch.
- Nutmeg. Use freshly grated nutmeg, if attainable, for greatest taste.
Different elements
- Additional virgin olive oil
- Vegan parmesan cheese
- Vegan mozzarella shreds (elective). Mozzarella just isn’t sometimes utilized in a moussaka however I just like the slight crunch and the colour vegan mozzarella shreds add to the ultimate dish. You possibly can go away them out.
- Basil (elective). For garnish, earlier than serving.
Tips on how to make vegan moussaka
Put together the greens
Rub the eggplant slices with a little bit of salt and set them apart on a baking sheet. It will draw out the moisture and any bitterness.
Warmth 2 tablespoons oil in a skillet or saucepan. Add the potato slices and fry in batches on either side till golden-brown and tender. Take away to a plate lined with paper napkins.
Fry the slices of zucchini till golden-brown on either side. Take away to a plate.
Pat the eggplant slices dry, then add to the skillet and fry in batches till golden-brown and tender.
Make the vegan meat sauce
To the identical skillet add the chopped onions with salt and floor black pepper. Sauté till translucent, then add within the garlic. Stir to combine and sauté for 30 seconds.
Stir within the spices: floor allspice, floor cumin, floor cinnamon and purple pepper flakes. Combine nicely.
Stir within the vegan meat or lentils. Sauté the meat till brown, a few minutes.
Stir within the chopped recent oregano and recent thyme.
Add the tomato sauce to the pan.
Combine nicely and let the meat sauce cook dinner 4 to 5 minutes. Stir often. Flip off the warmth and put aside.
Make the vegan béchamel sauce
In a saucepan, warmth 1 tablespoon olive oil over medium warmth. Add the flour and blend nicely. Proceed to roast and stir till the flour turns into grainy and is not lumpy. Do not stroll away as a result of the flour can burn simply.
Stir in salt, floor black pepper and nutmeg. Combine.
Add the non-dairy milk to the saucepan somewhat at a time over medium-low warmth. Use a whisk to combine vigorously after every add to make sure there are not any lumps. As soon as you have included all of the milk, let the sauce come to a boil. Prepare dinner on a simmer, stirring continually, till the sauce has thickened fairly a bit.
Stir in ½ cup of the vegan parmesan. Combine nicely and put aside.
Assemble the vegan moussaka
Preheat the oven to 350 levels Fahrenheit/180 levels Celsius. Organize the potato slices within the backside of a 3-quart baking dish.
Organize the zucchini slices on high.
Organize half the eggplant slices over the zucchini.
Pour the vegan meat sauce over the eggplant layer and unfold evenly. Layer the remaining eggplant slices over the meat sauce. Sprinkle remaining half a cup of vegan parmesan over the eggplant.
Pour the vegan béchamel sauce over the eggplant slices. Clean with a spatula.
Optionally, sprinkle just a few vegan mozzarella shreds on high of the béchamel. Bake within the preheated oven for 1 hour or till the moussaka is golden-brown on high and the sauce is effervescent up the edges. Let stand half-hour earlier than digging in. Garnish with torn basil leaves, if you want, earlier than serving.
Recipe FAQs
Substitute the all-purpose flour with rice flour. Your outcomes will probably be simply pretty much as good.
I take advantage of a selfmade cashew milk, however oat milk and soy milk are each fantastic substitutes.
Use two 14-oz cans of lentils (drained and rinsed), and add them to the skillet on the similar time you’d add the meat. Proceed with the remainder of the steps as written.
Serving strategies
Storage directions
- Refrigerate: The moussaka will maintain within the fridge for as much as 4 days.
- Freeze: Freeze the moussaka in a freezer-safe container for as much as three months.
- Reheat: Reheat the frozen lasagna in a 350-degree oven for 10-Quarter-hour or till warmed by means of.
- Make-ahead: Make the béchamel sauce and the meat sauce as much as three days forward and retailer within the fridge.
Extra scrumptious one-dish casseroles
In case you love this vegan moussaka recipe, make sure you take a look at extra of our Mediterranean recipes on Holy Cow Vegan!
Vegan Moussaka Recipe
Do that scrumptious vegan moussaka and you’ll agree it’s the greatest moussaka you ever ate. It has all of the flavors of an genuine Mediterranean moussaka, with layers of tender eggplant, zucchini and potato topped with a hearty vegan beef ragu and a creamy, dairy-free béchamel sauce. It is one of the best kind of consolation meals!
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Servings: 8 servings
Energy: 364kcal
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Directions
Put together the greens
-
Rub the eggplant slices with a little bit of salt and set them apart on a baking sheet. It will draw out the moisture and any bitterness.
-
Warmth 2 tablespoons oil in a skillet or saucepan over medium-high warmth (modify warmth down at any time if the veggies brown too quick). Add the potato slices and fry in batches on either side till golden-brown and tender. Take away to a plate lined with paper napkins.
-
Fry the slices of zucchini in batches, if wanted, till golden-brown on either side. Take away to a plate.
-
Pat the eggplant slices dry, then add to the skillet and fry in batches till golden-brown and tender.
Make the vegan meat sauce
-
To the identical skillet/saucepan add the chopped onions with salt and floor black pepper. Sauté till translucent, then add within the garlic. Stir to combine and saute for 30 seconds.
-
Stir within the spices: floor allspice, floor cumin, floor cinnamon and purple pepper flakes. Combine nicely.
-
Stir within the vegan meat or lentils. Sauté the meat till brown, a few minutes. Stir within the chopped recent oregano and recent thyme.
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Add the tomato sauce to the pan. Combine nicely and let the meat sauce cook dinner 4 to 5 minutes. Stir often. Test seasoning and add extra salt and pepper if wanted. Flip off the warmth and put aside.
Make the vegan béchamel sauce
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In a saucepan, warmth 1 tablespoon olive oil over medium warmth. Add the flour and blend nicely. Proceed to stir till the flour turns into grainy and is not lumpy.
-
Stir in salt, floor black pepper and nutmeg. Combine.
-
Add the non-dairy milk to the saucepan somewhat at a time, whisking vigorously after every add to make sure there are not any lumps. As soon as you have included all of the milk, let the sauce come to a boil. Prepare dinner 2-3 minutes till the sauce has thickened fairly a bit.
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Stir in ½ cup of the vegan parmesan. Combine nicely, flip off warmth, verify salt and add extra if wanted. Put aside.
Assemble and bake the moussaka
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Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
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Organize the potato slices within the backside of a 3-quart baking dish. Organize the zucchini slices on high. Organize half the eggplant slices over the zucchini.
-
Pour the vegan meat sauce over the eggplant layer and unfold evenly. Layer the remaining eggplant slices over the meat sauce. Sprinkle half a cup of vegan parmesan over the eggplant.
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Pour the vegan béchamel over the eggplant slices. Clean with a spatula.
-
Optionally, sprinkle just a few vegan mozzarella shreds on high of the béchamel. Bake within the preheated oven for 1 hour or till the moussaka is golden-brown on high and the sauce is effervescent up the edges. Let stand half-hour at room temperature earlier than digging in. Garnish with torn basil leaves, if you want, earlier than serving.
Vitamin
Energy: 364kcal | Carbohydrates: 41g | Protein: 18g | Fats: 15g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Potassium: 1114mg | Fiber: 10g | Sugar: 10g | Vitamin A: 744IU | Vitamin C: 33mg | Calcium: 235mg | Iron: 3mg
