Vegetarian moussaka

Absolutely delicious authentic Greek moussaka with plant based meat.

Course Main Course

Cuisine Greek

Prep Time 45

Cook Time 1

Servings

Calories 412kcal

Heat two tablespoons of olive oil in a deep saucepan and brown the ground plant-based meat over high heat, stirring and breaking it with a spoon.
After the meat browns, add the diced onion, garlic, sea salt and pepper, cinnamon sticks, bay leaf, ground nutmeg, cumin and two or three cloves.
Saute the onion and garlic for a few minutes, then add the tomato paste. Stir and cook for two to three minutes, then pour the wine. Allow the alcohol to evaporate.
Add the tomatoes, a teaspoon of sugar, and stir. Simmer the sauce for 20 minutes on low heat.

Cut the eggplants into slices about 1 cm / ⅓ inches thick.
Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes.
Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while you slice. When all is done, drain and pat dry.
Add a frying pan over medium-high heat. Pour in about two or three tablespoons of olive oil
Pat the eggplants dry.
Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.
Transfer to a wire rack and set aside.
Fry the potato slices in the hot olive oil until they take on color, about 1-2 minutes.
Transfer to a wire rack and set aside.

Add a layer of potatoes to the bottom of your baking pan and season with sea salt and freshly ground pepper.
Layer the eggplants. Add another layer of potatoes, and right after a layer of eggplant.
After each layer, add grated cheese.
Remove the cinnamon stick and bay leaf from the meat sauce and pour it evenly over the vegetables.
Sprinkle a generous amount of grated cheese.
Preheat the oven to 200°C / 390°F

Pour the béchamel over the meat in an even layer.
Sprinkle grated cheese on top.
Bake for 45 minutes to one hour or until the top is golden brown.
Let moussaka sit for 15 minutes before serving.

- Bechamel sauce—Make the bechamel sauce according to our recipe for traditional moussaka.
- Make it vegan moussaka. The plant-based meat works great, just like ground beef, and the traditional moussaka seasonings help enrich the flavor. This recipe transforms into a vegan moussaka, with instructions for vegan béchamel below. Additionally, use vegan cheese and make a Bolognese with tofu or lentils.

- Tomatoes—If you can afford it, choose canned authentic San Marzano tomatoes and pulse them in the food processor.

- Dry red wine—Dry white wine will also work. If you prefer not to use alcohol, omit from recipe.

You don't like anything fried? No problem! You have two options.
- - Air fry: Toss the potato slices with olive oil, sea salt, pepper, and a generous pinch of oregano, and air fry in the basket for 15 minutes. For the eggplants, brush olive oil on each side of the slices, season, and line them up in one layer on the air fryer basket or rack. Air fry for 15 minutes.
- Roast: Line a baking sheet with parchment paper and add an even layer of seasoned and oiled potatoes. Roast for 15-20 minutes at 180°C / 360°F. For the eggplants, brush olive oil on each side of the eggplant slices, line them up on a parchment-lined baking sheet and roast at the same temperature for 15 minutes.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.