Vegan Moussaka

Name: Vegan Moussaka
Total time: 7200 s
Yield: 8 servings
Ingredients: 4-5 eggplants; 4 large potatoes; 1 onion; 1 cup soy mince; 2 tablespoons tomato paste; 1 carrot; Salt and pepper; Sweet paprika, cinnamon, and dried basil; 1 cup oil; 7 ounces canned mushrooms; 2 allspice berries; 1 quart soy milk; 8 tablespoons all-purpose flour; 3 tablespoons plant-based butter; 1 teaspoon nutmeg; Salt and pepper; Breadcrumbs

Maria Konstantopoulou @mariakonstantopoulou

Ιτέα Φωκίδας

A wonderful recipe ideal for the fasting period, for a vegan diet, and for all year round since its taste is amazing. The vegan moussaka has nothing to envy in taste and aroma from the classic version!

Maria Konstantopoulou @mariakonstantopoulou

Saved

Ingredients

1 1/2 hours +

8 servings

4-5eggplants
4large potatoes
For the soy mince:
1onion
1 cupsoy mince
2 tablespoonstomato paste
1carrot
Salt and pepper
Sweet paprika, cinnamon, and dried basil
1 cupoil
7 ouncescanned mushrooms
2allspice berries
For the béchamel:
1 quartsoy milk
8 tablespoonsall-purpose flour
3 tablespoonsplant-based butter
1 teaspoonnutmeg
Salt and pepper
Breadcrumbs

Saved

Steps

1 1/2 hours +

1

Prepare the soy mince according to the package instructions: Boil for 3 minutes until it expands, leave it covered off the heat for 10 minutes, then drain and squeeze out all the water. After this, start cooking it like regular mince.
2

In a pot, add the oil, sauté the onion and carrot after lightly blending them. Add the tomato paste, mushrooms, and all the spices. Pour in 3 cups of water and simmer for 50 minutes on low heat.
3

Slice the potatoes and eggplants thinly, place them on a baking sheet with a little oil, sprinkle with salt and pepper, and bake in a preheated oven at 375-400°F for 15-20 minutes.
4

For the béchamel: In a pot, pour the milk and once it starts to warm, add the flour and butter. Lower the heat and stir well and quickly to prevent the cream from sticking. Then add the salt, pepper, and nutmeg. Once it starts to thicken, remove from the heat.
5

Assembling the dish: In a greased baking dish, place the potatoes, half of the eggplants, and the soy mince. Continue with the remaining eggplants, pour the béchamel over, and sprinkle with some breadcrumbs. Bake in a preheated oven at 375-400°F for 30-40 minutes, until the béchamel is golden brown.