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.
Servings Prep Time
6people 45minutes
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
6people 45minutes
Cook Time Passive Time
45minutes 30minutes
  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.
  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
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.
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.
  2. Moussaka is the best!!
Recipe Notes

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