Step 1

Preheat oven to 425°F.

Step 2

Slice the eggplants lengthwise (quarter-inch slices). Salt all sides and place in a colander to sweat for 30 minutes.

Step 3

Thoroughly dry the eggplant slices with cloth napkins or paper towels.

Step 4

Place on baking trays lined with parchment paper or silicone sheets and brush both sides with olive oil.

Step 5

Bake for 20 minutes until golden brown and set aside.

Step 6

Heat olive oil in a large pot over medium heat. Add and sweat the onion for 4 minutes. Add the garlic and tomato paste and cook for 2 minutes.

Step 7

Add the vegan ground beef, break it up, and cook for 5 minutes.

Step 8

Add wine and cook off the alcohol for 2 minutes.

Step 9

Mix and dissolve the vegetable bouillon in the hot water in a separate bowl and add into the pot.

Step 10

Add the tomatoes, sugar, dried oregano, and salt; then mix.

Step 11

Add the bay leaves and cinnamon sticks. Let simmer on medium heat for 20 minutes, until reduced to a very thick ragu. Remove bay leaves and cinnamon sticks before using.

Step 12

In a large saucepan over medium heat, add the olive oil and warm for 30 seconds.

Step 13

Add the flour and whisk to form a paste. Cook, stirring constantly, for about 1-2 minutes, until the scent of raw flour is gone.

Step 14

Add plant milk gradually, a few tablespoons at a time, and continuously whisk, getting all corners and bottom of the pan. See FAQs in the post in case the béchamel sauce gets clumpy.

Step 15

Cook on medium-high heat, stirring, until sauce begins simmering. Reduce heat to low and cook, stirring, until the sauce is thick enough to cover the back of a wooden spoon—about 5 minutes.

Step 16

Stir in the grated nutmeg, garlic powder, salt, white pepper, and potato starch. If not using right away to top the moussaka, press a piece of plastic wrap over surface of sauce to prevent a skin from forming.

Step 17

Lower the oven to 350°F.

Step 18

Place a little bit of the vegan ragu (less than 1/5th) at the bottom of a baking dish (80-sq-in minimum, see notes). Place half the eggplant slices in one layer, then top with the remaining ragu.

Step 19

Place the remaining eggplant and pour over the bechamel.

Step 20

Sprinkle with breadcrumbs, drizzle with olive oil, and top with vegan mozzarella shreds.

Step 21

Bake for 40-50 minutes. If the top isn’t golden brown by this point, broil the top for 5 minutes. Let the moussaka rest for at least 15 minutes before slicing and serving.

Step 22

Place in an airtight container and keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in a covered skillet on the stovetop on low-medium heat or the microwave.