Is conventional Greek food easily made vegan?
{
"@context": "https://schema.org/",
"@type": "Recipe",
"name": "The Best Vegan Moussaka You’ll Ever Eat",
"image":[[
"https://placehold.co/1200x800/2c3e50/ffffff?text=Vegan+Moussaka+hero"
],
"author": {
"@type": "Person",
"name": "Olive Oil & Oregano Kitchen"
},
"datePublished": "2024-05-15",
"description": "Layers of roasted eggplant,savory lentil-walnut ragu,and velvety cashew béchamel. This vegan moussaka is the ultimate Greek comfort food—hearty, creamy, and fully plant-based.",
"prepTime": "PT30M",
"cookTime": "PT1H30M",
"totalTime": "PT2H",
"recipeYield": "8 servings",
"recipeCategory": "main Course",
"recipeCuisine": "Greek",
"keywords": "vegan moussaka,greek vegan recipes,plant based dinner,eggplant recipes,vegan bechamel",
"recipeIngredient":[[
"3 large Globe Eggplants (about 2.5 lbs total)",
"1/2 cup Extra Virgin Olive Oil (divided)",
"1 tsp Sea Salt (divided)",
"1 large Yellow Onion (finely diced)",
"3 Carrots (finely diced)",
"2 Celery Stalks (finely diced)",
"4 Garlic Cloves (minced)",
"1 cup Raw Walnuts (lightly toasted)",
"1 cup brown or Green Lentils (cooked, drained)",
"1 can (28 oz) Crushed San Marzano Tomatoes",
"1/2 cup Dry Red Wine (optional, sub veg broth)",
"2 tbsp Tomato Paste",
"1 tsp Dried Oregano (Greek preferred)",
"1/2 tsp Ground Cinnamon",
"1/4 tsp Ground Nutmeg (freshly grated)",
"1 Bay Leaf",
"1/4 cup Fresh Parsley (chopped)",
"2 cups Raw Cashews (soaked 4hrs+ or boiled 15 mins, drained)",
"3 cups Unsweetened Soy Milk (or oat milk)",
"1/4 cup Nutritional Yeast",
"3 tbsp Cornstarch (or arrowroot)",
"2 tbsp Lemon Juice",
"1 tsp Dijon Mustard",
"1/2 tsp Ground White pepper",
"Pinch Kala Namak (Black Salt, for 'eggy' flavor - optional)",
"1/2 cup Panko Breadcrumbs (for topping)",
"1 tbsp Olive oil (for topping)"
],
"recipeInstructions":[[
{
"@type": "HowToStep",
"name": "Roast the Eggplant",
"text": "Preheat oven to 425°F (220°C).Slice eggplants 1/2-inch thick lengthwise. brush generously with olive oil,sprinkle with salt. Arrange on wire racks over baking sheets. Roast 20-25 mins until golden and tender. Reduce oven to 375°F (190°C)."
},
{
"@type": "howtostep",
"name": "Build the 'Meat' Sauce (Ragu)",
"text": "Pulse toasted walnuts in food processor until coarse crumb. Sauté onion, carrot, celery in 2 tbsp oil until soft (10 mins). Add garlic, cook 1 min. Add walnut crumb, cook 3 mins to toast. Deglaze with wine. Stir in tomato paste, then crushed tomatoes, lentils, oregano, cinnamon, nutmeg, bay leaf. Simmer 25 mins until thick. Stir in parsley. Discard bay leaf."
},
{
"@type": "howtostep",
"name": "Make the Vegan Béchamel",
"text": "Blend soaked cashews, soy milk, nutritional yeast, cornstarch, lemon juice, dijon, white pepper, salt, and kala namak until ultra-smooth (2 mins high speed). Pour into saucepan. Whisk constantly over medium heat until it thickens to a pudding consistency (5-7 mins). Do not boil vigorously."
},
{
"@type": "HowToStep",
"name": "Assemble the Moussaka",
"text": "In a 9x13 inch baking dish: Spread thin layer of sauce.Layer 1/2 eggplant slices. Spread all remaining sauce. Layer remaining eggplant. pour béchamel over top, smoothing with offset spatula. Mix panko with 1 tbsp oil, sprinkle evenly over top."
},
{
"@type": "HowToStep",
"name": "Bake & Rest",
"text": "Bake at 375°F (190°C) for 45-50 mins until top is deep golden brown and edges bubble. CRITICAL: Rest 20-30 mins before cutting. This sets the layers."
}
],
"nutrition": {
"@type": "NutritionInformation",