Vegan Moussaka – TVP Ground Beef – DrNewMed Healthy Recipes for Healthy Eating

For weeks, we worked on this vegan moussaka recipe until we found the ideal technique. A rich tomato lentil filling and layers of roasted aubergine combine beautifully, and a stunning roasted garlic cashew bechamel is drizzled on top.

Ingredients

For the TVP Filling

1 cup Textured Vegetable Protein (TVP)
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For the Eggplant Layers

2 large eggplants, sliced lengthwise
Salt for sprinkling

For the Potato Layer

3 medium potatoes, peeled and thinly sliced

For the Vegan Bechamel Sauce

2 cups unsweetened plant-based milk (such as almond, soy, or oat)
1/4 cup all-purpose flour
3 tablespoons vegan butter or oil
1/4 teaspoon nutmeg
Salt and pepper to taste

For Assembling

Olive oil for greasing
1 can (14 oz) diced tomatoes
1/4 cup breadcrumbs (optional, for topping)
Fresh parsley, chopped, for garnish

Instructions

Prepare the TVP Filling

In a bowl, combine the TVP, vegetable broth, soy sauce, tomato paste, oregano, garlic powder, onion powder, salt, and pepper. Mix well and let it sit for about 15 minutes to rehydrate.

Prepare the Eggplant and Potatoes

Sprinkle salt on the eggplant slices and let them sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry.
Preheat the oven to 375°F (190°C).
Brush the eggplant slices with olive oil and roast them on a baking sheet until slightly golden, about 15-20 minutes. Set aside.
In the meantime, boil the potato slices until slightly tender. Drain and set aside.

Prepare the Vegan Bechamel Sauce

In a saucepan, melt the vegan butter or heat the oil over medium heat.
Add the flour and whisk constantly for about 2 minutes to create a roux.
Gradually add the plant-based milk, whisking continuously to avoid lumps.
Cook until the sauce thickens, then add nutmeg, salt, and pepper. Remove from heat.

Assemble the Moussaka

Grease a baking dish with olive oil.
Layer half of the roasted eggplant slices at the bottom of the dish.
Top with all of the TVP filling, spreading it evenly.
Add a layer of sliced potatoes on top of the TVP filling.
Layer the remaining roasted eggplant slices on top of the potatoes.

Final Assembly

Pour the vegan bechamel sauce over the top layer of eggplant and spread it evenly.
Scatter the diced tomatoes over the sauce.
If desired, sprinkle breadcrumbs on top for a crispy topping.

Baking

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the moussaka is heated through.

Serving: