Vegan Moussaka
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
506 kcal
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Course
Main Course
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Cuisine
Greek
Vegan Moussaka
Description
Vegan Moussaka in this recipe is constructed from three main layers. The first layer consists of medium-thick slices of roasted potatoes and eggplant, lightly seasoned and baked until golden and tender. The second layer is a vegan ragu made by pulsing cauliflower florets and walnuts into a coarse mixture, mixed with an aromatically spiced blend of coriander, cumin, cinnamon, black pepper, nutmeg, cloves, and salt. This mixture is baked and combined with sautéed onions, garlic, carrots, mushrooms, and canned or fresh chopped tomatoes, seasoned further with oregano and bay leaf to create a richly textured and fragrant filling. The final layer is a vegan béchamel sauce made by blending soaked cashews and water with nutritional yeast flakes, plant-based margarine, and flour, producing a creamy, thick sauce that tops the casserole. The assembled moussaka is baked to meld the flavors and develop a golden crust. This version offers depth without dairy or meat, delivering a complex and hearty casserole that suits vegan diets while honoring the moussaka tradition.
Ingredients
Layer 1 - Roasted Vegetables
- 2 potatoes medium size
- 1 eggplant large
- 1 teaspoon salt sea salt
- 1 tablespoon olive oil
Layer 2 - Vegan Ragu
- ⅓ cauliflower medium size
- ⅓ cup walnuts
- 1 teaspoon Coriander
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ½ teaspoon cloves ground
- 1 teaspoon salt
- 1 onion small
- 2 garlic cloves
- 2 carrot
- 2-3 button mushrooms
- 600 g tomato chopped, canned or fresh
- 1 teaspoon oregano
- 1 bay leaf
Layer 3- Vegan Bechamel
- 100 g cashews presoaked
- 400 ml water
- 1 tablespoon yeast flakes
- 40 g plant-based margarine or vegan butter
- 40 g all-purpose flour
Instructions
1. Prepare the Roasted Eggplant and Potatoes
- Preheat the oven to 200C (400F)
- Peel and slice the potatoes into 2 cm thick slices. Wash and slice the eggplant (vertically) into medium-size slices.
- Place the potatoes and eggplant slices on a big baking tray, brush gently with olive oil, sprinkle some sea salt and bake for about 20 minutes or until golden.
2. Prepare the Vegan Ragu
- Cut the cauliflower into big florets and add into a food processor. Add the walnuts and pulse a couple of times. Keep pulsing a few times until everything is completely combined and grounded.
- Transfer the mixture to a baking tray. Add half of the spice mixture (cumin, coriander, cloves, cinnamon, black pepper, nutmeg, and salt) and drizzle some olive oil on the top.
- Bake for about 20 minutes at 180C (350F) stirring the mixture halfway through. When the mixture is cooked turn off the oven and leave aside.
- Finely chop the onion, carrot, mushrooms, and mince the garlic.
- Heat some oil in a big saucepan and add the onions. Stir for a couple of minutes until softened. Then add the garlic, carrot, and mushrooms.
- Leave cooking for 10-12 minutes. Add the chopped tomatoes and the other half of the spice mixture, oregano, and bay leaf. Stir until all the ingredients are perfectly combined.
- Lower the heat and leave simmering for at least 20 minutes. Adjust with sugar if the sauce is too acidic.
3. Prepare the Vegan Bechamel
- Leave the cashews soaking in warm water for 20-30 minutes or soak them overnight at room temperature. Rinse and set aside.
- Add the presoaked cashews to a blender jug with the water and yeast flakes. Blend until you have a smooth cream.
- Using a medium-size pan heated to medium-low heat, add the plant-based margarine and stir until melted. Gradually add the flour while you keep whisking until you have a smooth kind of paste.
- Slowly pour the cashew cream, while you keep whisking. Keep mixing until you have the right consistency and no lumps are formed.
4. Assemble the Moussaka
- Assemble the Moussaka using a medium-size casserole dish by creating layers. First, add the roasted potatoes and eggplant, then add the tomato ragu, add another layer of eggplant and to finish the moussaka, add the cashew bechamel.
- Bake the Moussaka for about 20 minutes. Then optionally, you can broil the top for about 2-3 minutes to get a nice golden colour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1484mg | 62% |
| Potassium | 1467mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 5705IU | 114% |
| Vitamin C | 43mg | 48% |
| Calcium | 133mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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