Vegan Moussaka

Name: Vegan Moussaka
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 people
Ingredients: 2 medium size potatoes; 1 large eggplant; 1 teaspoon sea salt; 1 tablespoon olive oil; ⅓ medium size cauliflower; ⅓ cup walnuts; 1 teaspoon Coriander; 1 teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon black pepper; ½ teaspoon nutmeg; ½ teaspoon ground cloves; 1 teaspoon salt; 1 small onion; 2 garlic cloves; 2 carrots; 2-3 button mushrooms; 600 g chopped tomatoes (canned or fresh); 1 teaspoon oregano; 1 bay leaf; 100 g cashews; 400 ml water; 1 tablespoon yeast flakes; 40 g plant-based margarine or vegan butter; 40 g all purpose flour

User Reviews

5.0

117 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
4 people
Calories
506 kcal
Course
Main Course
Cuisine
Greek

Vegan Moussaka

Iris Warren

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This hearty Vegan Moussaka consists of different layers of roasted eggplant and potatoes, a delicious and umami-packed cauliflower and walnut ragu, and a creamy vegan bechamel made with cashews.

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Ingredients

Servings

Layer 1 - Roasted Vegetables

2 medium size potatoes
1 large eggplant
1 teaspoon sea salt
1 tablespoon olive oil

Layer 2 - Vegan Ragu

⅓ medium size cauliflower
⅓ cup walnuts
1 teaspoon Coriander
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon black pepper
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon salt
1 small onion
2 garlic cloves
2 carrots
2-3 button mushrooms
600 g chopped tomatoes (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

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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 Details

Calories 506kcal (25%) Carbohydrates 56g (19%) Protein 14g (28%) Fat 28g (43%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 12g Trans Fat 0.04g Sodium 1484mg (62%) Potassium 1467mg (42%) Fiber 12g (48%) Sugar 13g (26%) Vitamin A 5705IU (114%) Vitamin C 43mg (48%) Calcium 133mg (13%) Iron 6mg (33%)

Nutrition 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%