Ingredients:

• 2 large potatoes, sliced thinly
• 1 large eggplant, sliced thinly
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can of crushed tomatoes
• 2 tbsp. tomato paste
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 cup of breadcrumbs
• 1/4 cup of olive oil
• 1/4 cup of nutritional yeast
• 1/4 cup of all-purpose flour
• 2 cups of unsweetened almond milk

Instructions:

1. Preheat your oven to 375 degrees F (190 degrees C)
2. In a large saucepan, heat olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes or until the onion is translucent
3. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir well and let the sauce simmer for about 15 minutes or until it has thickened up.
4. While the sauce is simmering, layer the sliced potatoes at the bottom of a baking dish. Top with a layer of sliced eggplant, then pour half of the sauce over the vegetables.
5. Add another layer of potatoes and eggplant, and pour the rest of the sauce over them. Cover the dish with foil and bake for 45 minutes.
6. While the moussaka is baking, make the béchamel sauce by heating the nutritional yeast, flour, and almond milk in a small saucepan over medium heat, whisking constantly until it thickens up (about 5-7 minutes)
7. Remove the foil from the moussaka and sprinkle the breadcrumbs on top. Pour the béchamel sauce over the breadcrumbs and return the dish to the oven, uncovered, for another 15-20 minutes or until the top is golden brown.
8. Let the moussaka cool for 10 minutes before serving. Enjoy!

Conclusion

There you have it – a delicious, vegan take on traditional Greek moussaka! This hearty dish is perfect for dinner parties or for a cozy night in. We hope you enjoy it as much as we do!