A Perfect Vegan Greek Moussaka

This is one of the first recipes that I ever published. The pictures were聽bad聽and I always felt that people are missing this amazing dish because of my terrible photography.

 

I took a traditional Moussaka recipe and substituted the non vegan ingredients, I was blown away by the results and gave some to a couple of omnivorous聽friends, they completely cleaned their plates and asked for the recipe.

Last week I made the same recipe and took some pictures again. I hope that you’ll try this meal, you will not regret it 馃檪

*I believe that the Moussaka tastes much much better if you have some time and let the soy cook longer. I find that with soy – the longer you cook it, the better it absorbs taste.

Vegan Moussaka - Served
Vegan Moussaka – Served and Amazing

A Perfect Vegan Greek Moussaka
Print Recipe
A vegan moussaka - baked eggplants, fake meat sauce made of Soy granules and a vegan white sauce. tastes like the real thing.
Servings Prep Time
6 people 45 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 45 minutes
Cook Time Passive Time
45 minutes 30 minutes
A Perfect Vegan Greek Moussaka
Print Recipe
A vegan moussaka - baked eggplants, fake meat sauce made of Soy granules and a vegan white sauce. tastes like the real thing.
Servings Prep Time
6 people 45 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 45 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
Servings: people
Instructions
Eggplants
  1. Heat the oven to 180 degrees C.
  2. Slice the eggplants into long 5mm wide slices. salt and brush with olive oil from both sides.
    Moussaka - eggplants lined up
  3. place on a wide baking pan and put in the oven (the slices can touch but not cover one another). check every few minutes, when the eggplants are "tanned"- turn upside down for 5-10 more minutes.
Soy Sauce
  1. place the soy above a strainer and squeeze gently until all the water comes out.
  2. On a wide pan - fry the onions with 5 tbsp of olive oil. after 2-3 minutes add the soy, paprika, garlic and chili. stir and if needed- add some water to keep the soy hydrated.
  3. After 10 minutes, add the tomatoes, hyssop, salt and pepper. cook on a medium flame for another 15 minutes. if possible - keep cooking for another 45-50 minutes over low heat
    Moussaka - faux meat sauce
white sauce - bechamel
  1. In order to make the white sauce - we need to use a good pot and a relatively low flame - put 4 olive oil tbsp and when hot add 3 tbsp of flour. stir constantly, you should have a small ball of oil and flour. add water steadily- 100 ml at a time and keep stirring, the "ball" would widen. add water whenever needed, you will eventually have a thick white sauce. add wine, salt&pepper and a pinch of nutmeg. add cashew cheese and take off the fire.
    Bechamel sauce for Moussaka
Creating the Moussaka
  1. Layer in the following order - eggplants, "faux meat" soy sauce, eggplants, white sauce. bake in 170 degrees C for 45 minutes. A good pan size would be- ~20X30 CM.
    Moussaka - layers of soy meat sauce, eggplants and Bechamel sauce
  2. Moussaka is the best!!
    Vegan Moussaka - Served
Recipe Notes

The recipe was inspired by this original Greek recipe: http://greek.food.com/recipe/kittencals-greek-moussaka-88804

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *