Introduction

Moussaka is a traditional Greek‍ dish ⁤made with meat, eggplants, potatoes, and béchamel sauce. However, as plant-based diets gain popularity, many people are looking for vegan versions of this classic ⁤dish. This recipe offers a⁢ delicious Greek⁢ twist on the traditional moussaka, without ⁤using any animal products. It’s easy to make and sure to impress your guests!

Ingredients

• 2 large eggplants, sliced into ⁣rounds
• 3 large potatoes, sliced into rounds
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 can diced tomatoes
• 2 ⁢tbsp tomato ⁤paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp‌ ground cinnamon
• 1 tsp paprika
• 1 tbsp soy sauce
• 1 cup vegetable broth
• 1 cup breadcrumbs
• 1 cup almond milk
• 1/4 cup all-purpose flour
• 1/4 cup nutritional yeast
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place ⁢the eggplant and potato rounds‌ on a baking sheet lined ⁣with parchment paper. Drizzle with some olive oil and sprinkle‍ with salt and pepper. Roast in the oven ⁤for about 20-25 minutes or until golden brown and tender.
3. In ​the meantime, heat the olive oil ​in a ⁤large skillet over medium heat. Add the chopped ‌onion and minced garlic and sauté for a few minutes until soft and fragrant.
4. Add the diced tomatoes, tomato paste, oregano, basil, cinnamon,‍ paprika, soy sauce, and ⁤vegetable broth to the skillet. ‌Stir to combine and bring to​ a boil. Reduce⁢ the heat and let simmer for about 10 minutes, stirring occasionally.
5. Grease a large⁣ baking dish with some olive oil. Layer⁣ half of the roasted ⁤eggplant⁣ and potato rounds on the bottom of the dish. ⁢Pour half of the tomato‌ sauce over the vegetables and spread evenly. Repeat with the remaining vegetables and sauce.
6. In a small⁢ bowl, whisk together the breadcrumbs, almond milk, all-purpose flour,⁤ nutritional ‍yeast,⁣ and salt and pepper to taste.
7. Pour the breadcrumb mixture over the top of the‌ moussaka, spreading it ⁢evenly with a spoon.
8. Bake in the oven ‌for about 35-40‍ minutes or​ until the​ top is golden brown and crispy.
9. Let cool for a few minutes before serving. Enjoy!

Conclusion

This vegan moussaka recipe is a perfect alternative for those looking to enjoy a classic Greek dish without⁤ any animal products. With roasted eggplants, potatoes, and a ⁤spiced tomato sauce, this recipe is ⁤full of flavor and will leave you feeling satisfied. Give‍ it a try and ‍impress your guests with this delicious⁢ plant-based twist on a classic moussaka!