This is one of the first recipes that I ever published. The pictures were bad 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 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 🙂
*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.
A Perfect Vegan Greek Moussaka
A vegan moussaka - baked eggplants, fake meat sauce made of Soy granules and a vegan white sauce. tastes like the real thing.
Slice the eggplants into long 5mm wide slices. salt and brush with olive oil from both sides.
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.
place the soy above a strainer and squeeze gently until all the water comes out.
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.
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
white sauce - bechamel
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.
Creating the Moussaka
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.