If you’re a fan of Mediterranean cuisine, you’re probably already familiar with moussaka. This traditional Greek dish is a hearty casserole made with layers of eggplant, tomatoes, onions, and ground meat, all topped off with a creamy béchamel sauce. However, if you’re vegan, you may have thought you’d never get to enjoy this classic meal. But fear not – with a few tweaks, it’s totally possible to make a delicious, plant-based moussaka that’s just as flavorful and satisfying as the original.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can chopped tomatoes
• 1 can chickpeas, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp tomato paste
• 1/4 cup red wine
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1/4 cup vegan margarine
• 1/4 cup flour
• 2 cups unsweetened almond milk

Instructions:

1. Preheat your oven to 375°F. Grease a baking dish and set aside.
2. Slice your eggplant into rounds and sprinkle with salt. Let them sit for about 10-15 minutes to release some of the water.
3. In a large pan, sauté the onion and garlic until softened. Add the red bell pepper and cook for a few more minutes.
4. Add the canned tomatoes, chickpeas, dried oregano, dried basil, ground cinnamon, and ground nutmeg to the pan. Mix well.
5. Add the tomato paste, red wine, and vegetable broth to the pan. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes until the sauce has thickened.
6. Rinse the salt off your eggplant slices and pat them dry.
7. In a mixing bowl, combine the breadcrumbs and nutritional yeast.
8. Dip each eggplant slice into the breadcrumb mixture and coat well.
9. Place the coated eggplant slices on a baking sheet and bake for about 15-20 minutes until slightly browned and crispy.
10. Melt the vegan margarine in a saucepan. Add the flour and whisk until smooth. Cook for a minute or two until the mixture starts to brown.
11. Add the almond milk to the saucepan and whisk until smooth. Cook for a few minutes until the sauce thickens.
12. Layer the baked eggplant slices in the bottom of the greased baking dish.
13. Pour the tomato sauce over the eggplant slices.
14. Pour the béchamel sauce over the tomato sauce.
15. Bake in the preheated oven for about 30-45 minutes until golden brown on top.