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:
- Let the moussaka cool slightly before slicing and serving.
- Garnish with chopped fresh parsley.
Nutrition Facts
- Calories: 300-350 kcal
- Protein: 15-20 g
- Carbohydrates: 40-50 g
- Dietary Fiber: 10-15 g
- Fat: 10-15 g
