What are the traditional flavors found in Greek Vegan Moussaka?
Reviving Traditional Flavors: Authentic Greek Vegan Moussaka Recipe
The Greek moussaka is a dish that tastes like home. It’s warm, comforting, and packed with flavor. But what if you’re a vegan? No worries, we’ve got you covered. This authentic Greek vegan moussaka recipe will revive your taste buds while also satisfying your dietary preferences. Let’s get cooking!
Ingredients
2 eggplants, sliced into 1cm rounds
2 tbsp olive oil
2 tbsp olive oil
2 potatoes, peeled and sliced into 1cm rounds
1/2 tsp salt
1/2 tsp salt
2 tbsp vegan butter or margarine
1 onion, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried oregano
1 cup (240 ml) vegetable broth
1 can (400 g) chopped tomatoes
1 can (400 g) chopped tomatoes
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground nutmeg
1 cup (240 ml) soy milk
2 tbsp cornstarch
2 tbsp cornstarch
1/4 cup (30 g) nutritional yeast
1/4 cup (30 g) breadcrumbs
1/4 cup (30 g) breadcrumbs
Directions
- Preheat your oven to 200°C (400°F).
- Arrange the eggplant slices on a baking sheet and brush them with olive oil. Sprinkle with salt and bake for 20-25 minutes, or until tender and golden.
- While the eggplant is baking, melt the vegan butter in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until translucent.
- Add the sliced potatoes, dried oregano, vegetable broth, chopped tomatoes, ground cinnamon, and ground nutmeg to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender.
- In a small bowl, whisk together the soy milk and cornstarch to create a slurry. Add the slurry to the skillet and stir until the mixture thickens.
- Grease a baking dish with olive oil. Layer the eggplant and potato mixture in the dish, starting with the eggplant. Sprinkle nutritional yeast and breadcrumbs on top.
- Bake for 20-25 minutes, or until the top is golden brown and crispy. Serve hot and enjoy!