greek vegetarian moussaka

What do you need to make the BEST ever vegan moussaka? I would say layers of roasted eggplant slices, a hearty tomato-based ragú sauce with vegan ground meat, and a creamy white bechamel baked together. We made this recipe with THREE different ground beef alternatives. All came out scrumptious, but the meatiest of them was TVP. 

Meaty Vegan Moussaka (TVP Ground Beef)

+ ½ cup TVP (Soy) (-> What is TVP?)

Veggie broth

Onion (medium)

Garlic

tomatoes

Sieved tomato puree aka Tomato sauce

tsp Tomato paste

tsp Dried parsley

Salt and Pepper to taste

Tbsp Vegan butter

Tbsp Rice flour

Tbsp Corn starch

Dairy-free milk

Nutmeg

Salt

Pepper

Eggplant (medium)

Tbsp Olive oil

vegan cheese

Soak TVP in hot veggie broth for 30 minutes. If they softened, drain the water and squeeze any additional moisture out with your hands. Now, they are ready to be used as &quot;raw ground beef&quot;.

Wash and slice eggplant into 1-inch (1-1,5 cm) thick. Salt them and let them sit at least for 20 minutes. (You can do overnight and don&#39;t worry if you turn brown. The slices will be brown after roasting and baking.)

Initial preparations

We recommend roasting them in a baking tray with a grill rack*. Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and roast them for 15 minutes. When they are ready, leave them to cool on the rack. 

Roasting eggplant slice

Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes. 

Add the pre-soaked and squeezed TVP and stir it a couple of times. 

Finally, add chopped tomatoes, tomato sauce, tomato paste, and seasoning (parsley, salt, and pepper) and cook for 5 minutes.

Making vegan ground beef ragu

Heat frying pan on medium/low heat, and melt vegan butter.

Take the heat to low and add rice flour. Stir and cook for 2-3 minutes until the &quot;batter&quot; is boiling up.

In a small bowl combine 1/2 cup of milk and corn starch. Add it to the pan and stir until combined.

Add the next 1/2 cup of milk and stir until combined. You need to go in small batches to make sure you get a smooth sauce. Go until you run out of milk. (Troubleshooting tips in the Notes section below.)

When the sauce has thickened, add salt, nutmeg, and pepper. Stir to combine.

Making vegan bechamel sauce

To ensure that the eggplant slices do not stick to the bottom, we grease the bottom of our 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe glass dish with vegan butter.

The first layer is roasted eggplant slices (not overlapping). Then cover it with whole tomato ragu. Then add the remaining roasted eggplant slices. Top it with vegan white sauce generously. Optionally, add grated vegan cheese.

Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and bake it for 15 minutes.

Layering and baking moussaka

https://content.jwplatform.com/videos/YQgmcNpy.mp4

What do you need to make the BEST ever Vegan Moussaka? I would say layers of roasted eggplant slices, a hearty tomato-based mince ragú sauce, and a creamy white bechamel baked together. We made this recipe with THREE different ground beef alternatives. All came out scrumptious.

Vegan Moussaka with 3 Vegan Mince Alternatives

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