Moussaka with eggplant:
This vegan moussaka recipe is made with many layers of vegetables. Even though it’s a vegan recipe it’s super easy to make! No tofu or cashews used. Only layers of eggplant, potatoes and tomatoes, and topped with the creamiest sauce.
I made this recipe the other day and actually it reminds me a little bit of my latest Vegan Lasagna Recipe.
I think this recipe is one of the best – and I really hope you feel the same! You can easily use ingredients you already have in your fridge, the key for a good moussaka is always time.
Remember you can easily adjust the vegetables to suit the seasons or your speciel wants. I hope you can use this recipe!
Delicious and creamy Vegan Moussake with eggplant, potatoes and tomatoes and a creamy sauce. Best Greek Moussaka recipe here.
- 2 gloves of garlic
- 2 onions
- 200g mushrooms
- 3 tablespoon sun dried tomatoes, chopped
- 2 cans of chopped tomatoes (2x400g)
- 1 eggplant
- 4-5 medium potatoes, boiled
- 1 tablespoon plant butter
- 1 tablespoon flour
- 3 cup milk (I used oat milk)
- 120g feta cheese or another cheese (I used the vegan version of feta)
- 1 teaspoon nutmeg, chopped
- Juice from 1/2 lemon
- salt and pepper
Boil potatoes in only 10 minutes until almost done. (the potatoes should not be overcooked)
Cut eggplant in slices and put on a baking tray drizzled with oil, salt and pepper - and let them rest for a while, while the potatoes are cooking.
Add oil on a pan, add onion, garlic and chopped mushrooms over medium heat. Add sun dried tomatoes and chopped tomatoes, and add the rest of the vegetarian sauce ingredients. Cook and stir every 10. minute in about 40-50 minutes. Cook on a lower/medium heat and taste with salt and pepper. Add water if needed.
When the vegetables are almost done, turn down the heat to a lower temperature. Meanwhile, turn on the oven at 180c degrees hot air and prepare the moussaka sauce: Warm the plant butter slowly in a small can, add the flour and whisk fast and properly. Add the milk and whisk until the sauce is creamy. Add the feta cheese, lemon juice and fine nutmeg. Whisk again until the sauce is creamy and thick. Taste with salt and pepper.
Cover with a thin layer of butter or oil in a lasagna pan. Spoon just enough vegetable mixture into the pan to lightly cover the bottom. Add eggplant and potato slices to cover the pan and cover with vegetable sauce again. Repeat until you're finish and cover with eggplant slices and sauce on top, (like seen on the picture).
Bake the moussaka in the oven in 20-25 minutes. Cool down before serving.
~ Eggplant slices with salt and pepper. And onions, garlic and sun dried tomatoes.
~ The finish moussaka, filled with eggplant slices and moussaka ‘cheese’ sauce.
~ The creamy sauce is an important ingredient for a creamy and tasty moussaka. I hope you’ll like this recipe – let me know if you have any questions making it.
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