Moussaka is a traditional Greek dish made with layers of eggplant, meat, cheese, and béchamel sauce. It’s a rich and flavorful dish that is perfect for a hearty meal. But what if you’re a vegan or looking for a plant-based alternative? Well, fear not! This recipe for Moussaka meets Veganism is a delicious twist on the classic dish that uses only plant-based ingredients. It’s just as satisfying and flavorful as the original, but with the added bonus of being vegan-friendly.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14 ounces) of chopped tomatoes
• 1/4 cup tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 can (15 ounces) of chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Sea salt and freshly ground black pepper, to taste
• 2 cups unsweetened almond milk
• 2 tablespoons cornstarch
• 1/4 cup nutritional yeast
• 1/2 teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet lined with parchment paper. Brush them with olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until tender.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the red bell pepper and continue to sauté for another 5 minutes.
5. Add the chopped tomatoes, tomato paste, smoked paprika, dried oregano, and ground cinnamon. Stir to combine and bring to a simmer.
6. Add the chickpeas and cook for another 10 minutes or until the sauce has thickened. Season with salt and pepper to taste.
7. In a separate saucepan, whisk together the almond milk and cornstarch over medium heat. Add the nutritional yeast and ground nutmeg.
8. Cook for 5-7 minutes, stirring constantly, until the sauce has thickened. Season with salt and pepper to taste.
9. Assemble the moussaka by layering the roasted eggplant slices and chickpea mixture in a baking dish.
10. Pour the almond milk sauce over the top of the mixture.
11. Bake in the oven for 30-35 minutes or until golden and bubbling.
12. Serve sprinkled with chopped fresh parsley and mint.

“This is hands down one of the best vegan recipes I’ve ever tried. The chickpea mixture is so flavorful and the almond milk sauce is the perfect finishing touch. I didn’t even miss the meat and cheese!”