Vegetarian moussaka with plant based meat
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr
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Servings
6
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Calories
412 kcal
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Course
Main Course
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Cuisine
Greek
Vegetarian moussaka with plant based meat
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Absolutely delicious authentic Greek moussaka with plant based meat.
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Ingredients
- 1 plant based meat package like Beyond beef
- 3 potatoes sliced
- 1 large eggplant sliced
- 1 red onion diced
- 2 cloves garlic minced
- ¼ extra virgin olive oil
- ½ cup red wine
- 1 tablespoon tomato paste
- 4 oz Parmesan Cheese
for the béchamel
- 1 cup all purpose flour plus some more in case you need to thicken the bechamel
- 5 tablespoons butter
- 1 pint whole milk plus some more in case you need to dilute the bechamel
you will also need
- light olive oil for frying
- sea salt
- freshly ground pepper
- nutmeg grated
- dry oregano I love Greek oregano
- red chili flakes
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Place the eggplant slices, drizzle 2 tbsp olive oil all over. Season with salt and fresh ground pepper. Bake in the oven for 15 min or so, until eggplant has a slight golden color. Don’t overbake! When ready, remove from oven and let them cool.
- In a frying pan add 2-3 tbsp light olive oil. In high heat fry the potato slices for approximately 1-2 min, both sides. Remove slices and place in a paper towel to absorb extra oil.
- Remove the light olive oil from the frying pan, wipe excess with a paper towel. Add 2 tbsp extra virgin olive oil. In medium heat, add the onions. season with a pinch of salt. After 2-3 min add the garlic. Stir well. Add the tomato paste. Season with another pinch of salt, fresh ground pepper and 1-2 pinch of dry oregano. Stir well. Add 1-2 pinches of chili flakes.Stir well.
- Add the plant based meat. Break it to small pieces, just like you would do with ground beef. Mix everything well. Add the wine. Allow the wine to evaporate a little for 2-3 min. Remove from heat and set aside.
Assemble the eggplant and potatoes.
- Add a layer of potatoes slices to the bottom of the baking pan. Season potato slices with salt and pepper.
- Add a layer of eggplant. Sprinkle some grated parmesan cheese al over. Repeat a layer of potatoes. Season with salt and pepper. Add another layer of eggplant slices. Sprinkle a generous amount of grated parmesan.
- Add your “meat” on top of the eggplant. Spread evenly.
- Add a generous amount of grated parmesan. Set aside.
Make the béchamel.
- Place a medium sauce pan on medium to low heat. Add the butter.
- When butter is melted add 1/3 of the flour. Stir well with a whisk. Add 1/3 of the milk. Keep whisking. Add more flour. Keep whisking. Add more milk. Repeat alternating between flour and milk.
- Season with salt and pepper. Grate a good amount of nutmeg. Keep whisking. You might need to add a little more flour or milk to reach the correct consistency. The béchamel should be smooth and velvety but thick enough to remain distinct atop the ragù in the moussaka.
- Turn the heat off. Add a generous amount of grated parmesan cheese. Stir well with the whisk. Adjust salt and pepper to taste.
Final steps
- Pour the béchamel on top of the "meat". Spread evenly.
- Grate a good amount of parmesan cheese on top, sprinkle some chili flakes and fresh ground pepper.
- Bake in a 350 F oven for 45 min to 1 hour or until top is a nice golden color.
- Let moussaka sit for 15 min before serving. Enjoy!
Notes
- I used an 8“ square deep baking tin. I had to line the bottom with parchment paper and place the tin on a baking sheet to cook because it has a removable base. I used that pan because it’s deep and allows the moussaka to have a nice layer of béchamel on top.
- If you are using a 10.5''×8''×3'' lasagna pan, add one more potato and 2 more yellow squash to the recipe.
- For the béchamel: Always have some more milk and flour around if you need to thicken or dilute the bechamel. You might need to add a little more or less of either flour or milk to reach the correct consistency, or if you need to make a little more to cover your pan and create a nice layer on top of the meat and veggies.
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
451mg
(19%)
Potassium
853mg
(24%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
628IU
(13%)
Vitamin C
25mg
(28%)
Calcium
347mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 451mg | 19% |
| Potassium | 853mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 347mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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