Description
Dive into this delectable Vegan Moussaka, a Mediterranean classic reimagined. Packed with layers of grilled eggplant, savory mushroom filling, and creamy vegan béchamel, it’s a plant-based delight that doesn’t skimp on flavor.
Ingredients
Scale
- Olive Oil
- 1 Medium Onion, finely chopped
- 2 Garlic Cloves, minced
- Fresh Rosemary (optional)
- 300g Mushrooms, finely minced
- Tomato Paste & Puree
- Nutmeg, Paprika, Ground Black Pepper, Salt, Sugar (for seasoning)
- 1 Large Eggplant, sliced lengthwise
- Medium Potatoes, sliced
- Vegan Butter
- 3 tablespoons Flour
- 1 cup Plant-Based Milk
- Seasonings for Béchamel: Nutmeg, Pepper, Salt
Instructions
- Sauté onions and garlic in olive oil.
- Add rosemary and mushrooms; cook thoroughly.
- Stir in tomato paste, puree, and seasonings.
- Prepare béchamel with vegan butter, flour, and plant-based milk.
- Layer eggplant, potatoes, and mushroom mix in a baking dish.
- Top with béchamel and bake.
Notes
For a nuttier béchamel, consider using almond or cashew milk.
If not vegan, traditional béchamel can be used.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Vegan Moussaka, Mediterranean Vegan Dish, Plant-based Moussaka