Ingredients
Scale
600g potato
2–3 eggplants
3 tbsp tomato puree
400g canned diced tomatoes
1 big white onion
450 minced meat substitute
2 tsp thyme
2 tsp cinnamon
70g nutritional yeast
100g vegan butter substitute
100g all-purpose flour
3 bay leaves
1 tsp nutmeg
3 cloves garlic
80ml red wine
80ml olive oil
600ml oat milk
Salt&pepper to taste
Instructions
- First, lets prepare the ingredients. Slice the eggplants into approximately 1 cm thick slices, sprinkle salt over both sides, and let them sweat. Let the eggplant rest for 20-30 minutes while wiping off the liquid from the eggplant every few minutes.
- Preheat your oven to 180° (356° Fahrenheit). Peel the potatoes and cut them into 1 cm thick slices. Put parchment paper on 2-3 baking trays, depending on how much Moussaka you intend to make.
- Wipe any remaining liquid from the eggplants for a last time. Next, gently brush some olive oil on both sides. You can toss and gently salt your potatoes with some oil too. Spread the potato slices and eggplants on the baking trays, and bake them. Keep a close eye on them, and turn them around when turning nicely golden. That should take roughly 10-15 minutes.
- Dice a big onion. Crush your garlic cloves, and mince them. Heat a pan to high heat. Sauté your onions for a few minutes until turning translucent, before adding the garlic and meat substitute of your choice. Next, add the tomato concentrate and sauté for a few more minutes while stirring thoroughly.
- Deglaze the pan with red wine. Add your spices, a laurel leaf, and the canned diced tomato. Reduce the heat, and simmer without a lid until a thick sauce forms.
- Add a pot on medium heat, and melt your butter substitute of choice. Add the flour, and whisk it in until a crumbly dough forms. Start to add small sips of plant-based milk and whisk it in until fully incorporated. Add two laurel leaves and a generous pinch of nutmeg, and simmer the sauce at low-medium heat. Whisk repeatedly until the sauce thickens nicely. You can add nutritional yeast if you want to introduce a cheesy flavour to the topping.
- To assemble the Moussaka, start with one layer of potato, followed by a layer of eggplant. Next, spread out a nice layer of your delicious meaty tomato sauce. Add another layer of eggplant, before covering everything with a thick layer of bechamel sauce.
- Bake the Moussaka at 180° Celsius (356° Fahrenheit) for 20 minutes. You can use the broiler function at 200° Celsius (392° Fahrenheit) for another 5-10 minutes to get a nice crust at the end.
- Let the Moussaka rest for 10-15 minutes before digging in. Enjoy!
- Prep Time: 30
- Cook Time: 60
- Category: Main, Dinner
- Cuisine: Greek
- Diet: Vegan