What ingredients are typically used in a Greek vegan moussaka recipe?
Mediterranean Delight: Greek Vegan Moussaka Recipe
If you’re a fan of Greek cuisine, you’re going to love this vegan version of the classic Moussaka recipe! This dish is hearty, flavorful, and perfect for a cozy dinner at home.
Ingredients
- 2 eggplants, sliced lengthwise
- 1/2 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 medium zucchinis, sliced
- 1 can of diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 2 tablespoons flour
- 1/2 cup almond milk
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and place eggplant slices on a baking sheet lined with parchment paper. Brush slices with olive oil and bake for about 20-25 minutes or until lightly browned.
- In a large saucepan, heat olive oil over medium heat. Add onions and garlic and cook until onions are translucent.
- Add bell peppers, zucchinis, and diced tomatoes. Stir well and bring to a simmer. Add oregano, basil, cinnamon, tomato paste, and vegetable broth. Cover and simmer for about 20-25 minutes or until vegetables are tender.
- In a separate saucepan, mix flour and almond milk. Cook over medium heat, stirring constantly, until sauce thickens. Add salt and pepper to taste.
- Place a layer of eggplant slices in a greased 9×13 inch baking dish. Top with vegetable mixture, alternating layers of eggplant and vegetables until all ingredients are used.
- Pour the almond milk sauce over the top of the dish and bake for about 30 minutes or until the top is lightly browned. Serve hot and enjoy!