Vegan - αντί - μουσακάς 
Vegan - Alternative - Moussaka
I never really liked moussaka. Too much baking and a very 'heavy' dish. However, the rest of the family loves it, so one day when I was making vegetables in the oven, I decided to do it differently. It tastes like moussaka, but without cheese, animal products, or separate baking for each vegetable. As for the béchamel, it's actually better than the regular kind.
Vegan - Alternative - Moussaka
I never really liked moussaka. Too much baking and a very 'heavy' dish. However, the rest of the family loves it, so one day when I was making vegetables in the oven, I decided to do it differently. It tastes like moussaka, but without cheese, animal products, or separate baking for each vegetable. As for the béchamel, it's actually better than the regular kind.
Cooking Instructions
- 1
In a preheated oven at 350°F (180°C), bake the potatoes, eggplants, and zucchinis after lightly oiling them and adding 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon agave syrup, salt, and pepper.
- 2
In a non-stick pan, sauté the onions and carrots, then add the mushrooms, cumin, paprika, Ceylon cinnamon, salt, and pepper. Deglaze with wine. Add the tomato juice and 1 teaspoon agave syrup. Cook until the mixture is dry.
- 3
In a non-stick saucepan, add 1 tablespoon olive oil, cold soy milk with 1/2 teaspoon nutmeg, salt, and pepper, and gradually add the flour while stirring. Once the mixture is smooth, start cooking and add the vegan cheese. Continue stirring until it thickens.
- 4
In a baking dish, cover the vegetables with the mushroom 'meat' and top with the béchamel. Bake for about 40 minutes at 350°F (180°C). Let it sit for half an hour after removing it from the oven before cutting.
- 5
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