Satisfy Your Cravings with this Savory Greek Vegan Moussaka Recipe


Satisfy Your Cravings with this ⁣Savory ⁣Greek ⁣Vegan Moussaka Recipe

What are the key ingredients used in this savory Greek​ vegan⁢ moussaka recipe?

Satisfy Your Cravings with this Savory Greek Vegan Moussaka Recipe

Vegan moussaka

‍ If you’re a fan⁤ of ‌Greek cuisine, you’ve probably heard of ‌moussaka before -⁣ the hearty, layered casserole that’s typically made with eggplant, ground meat, and ​creamy béchamel sauce. But⁣ did‌ you know that there’s ⁤a vegan version too? This⁤ meatless moussaka⁤ keeps all the classic‍ flavors‌ and textures, but ​swaps out the animal products for plant-based ingredients ⁢that‍ are just‌ as ⁣delicious. ⁤So whether you’re a ⁢strict vegan ‌or just trying to eat more plant-based ⁣meals, this recipe is ​sure to satisfy your cravings for comfort food.


  • 2 large⁤ eggplants, sliced into 1/4-inch rounds
  • 1/2 cup olive oil, divided
  • 1 large onion, ‌diced
  • 3 garlic ‌cloves, minced
  • 1 lb. mushrooms, chopped
  • 1/2 cup red wine
  • 28 oz. can of crushed tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. ⁤dried basil
  • 1 ‍tsp. ground cinnamon
  • 1/4 tsp. ground ⁢nutmeg
  • 1/4 cup nutritional⁤ yeast
  • 1/4⁣ cup flour
  • 2 cups ‌unsweetened plant-based​ milk
  • Salt and ⁣pepper, to taste


  1. Preheat the oven to 375°F.
  2. Brush ⁣the ‌eggplant slices with olive ​oil⁣ and sprinkle⁤ with salt and pepper. Place them‍ on a baking sheet​ and bake for 30 ⁢minutes, flipping halfway through, until golden brown.
  3. Meanwhile, heat 1/4 cup of ⁤olive oil in a large ‍saucepan over medium ⁢heat. Add the onion⁤ and⁣ garlic and sauté until softened, ‍about‌ 5 minutes.
  4. Add ⁢the mushrooms and⁢ sauté for another 5 minutes, until they release their moisture and start to brown.
  5. Pour ⁣in the red wine ‌and let it reduce for‌ a​ few minutes, ⁢scraping any browned bits from the bottom of ⁤the pan.
  6. Add the crushed ⁤tomatoes, oregano, basil, cinnamon, nutmeg, nutritional yeast, salt, and pepper. Simmer for 10-15 minutes, ‍until the ⁢sauce thickens and the flavors ‍meld together.
  7. Meanwhile,⁣ make the béchamel sauce by whisking⁤ together the flour and‍ 1/4 cup of olive oil in a saucepan⁤ over medium heat. Cook for 2-3 minutes, until bubbly and⁤ golden brown.
  8. Slowly whisk in ​the plant-based milk, stirring⁢ constantly to prevent lumps. Cook for another ‍5-10​ minutes, until the sauce thickens and coats the back of a ⁤spoon.⁢ Season with salt and pepper to taste.
  9. Arrange half of the eggplant ​slices in‍ a ‍9×13-inch baking dish. Pour half of⁢ the tomato ⁣sauce over them, then⁢ repeat with the ​remaining eggplant ⁣and ⁢tomato sauce.
  10. Pour‌ the béchamel ⁢sauce over the top, spreading it evenly to cover the entire ​dish.
  11. Bake for 35-40 minutes,⁢ until the ⁣top is golden brown and the sauce is bubbly.
  12. Let the moussaka cool⁢ for ⁣a ‌few ‌minutes before‌ slicing⁢ and serving.

⁢There you have it – a vegan ⁤moussaka recipe that’s every bit as delicious ⁤as the original. With ‍its hearty​ layers of eggplant, mushrooms, ⁤and⁢ savory tomato sauce, topped with creamy béchamel sauce, this dish ⁢is sure to‍ satisfy your comfort food cravings. Serve it up with a side of crusty bread and a crisp green salad for a ⁣meal that’s both ​satisfying‌ and nourishing.

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