What are the traditional flavors found in Greek Vegan Moussaka?
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!
2 tbsp olive oil
1/2 tsp salt
1 onion, chopped
1 tsp dried oregano
1 can (400 g) chopped tomatoes
1/2 tsp ground nutmeg
2 tbsp cornstarch
1/4 cup (30 g) breadcrumbs
- 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!