How can we achieve the same richness and depth of flavor in a vegan moussaka without using meat or dairy products?
Mouthwatering Greek Vegan Moussaka Recipe
If you are looking for a hearty and satisfying vegan meal, this Greek Vegan Moussaka Recipe is a must-try! With a delicious twist on the classic meat-based dish, this vegan alternative is sure to impress.
Ingredients
- 1 large aubergine, sliced
- 1 large potato, sliced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can chopped tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground cinnamon
- 1/4 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup wholemeal flour
- 1/4 cup vegan butter
- 2 cups unsweetened soy milk
Instructions
- Preheat your oven to 375°F and grease a large baking dish.
- Arrange the sliced aubergine and potato in a single layer on baking sheets and brush them lightly with olive oil. Roast them in the oven for 20 minutes, until they are browned and tender.
- While the vegetables are roasting, heat olive oil in a large saucepan over medium heat. Add chopped onions and garlic and cook until they are tender.
- Add the can of chopped tomatoes, oregano, basil, cinnamon and vegetable broth to the saucepan, stirring to combine. Reduce the heat and let the sauce simmer for 10 minutes, stirring occasionally.
- In a separate saucepan, melt the vegan butter and stir in wholemeal flour. Cook the mixture for 1 minute, stirring constantly. Gradually whisk in unsweetened soy milk and cook until the mixture thickens.
- Stir in nutritional yeast, salt and pepper to taste.
- Layer the roasted aubergine and potato in the prepared baking dish, and pour the tomato sauce over the vegetables. Spread the vegan cream sauce on top of the tomato sauce.
- Bake for 30-35 minutes, until the top is golden brown.