Vegan Moussaka with Creamy Bechamel
Try this Vegan moussaka with creamy bechamel recipe.
Try this Vegan moussaka with creamy bechamel recipe.
- 1 bay leaf
- salt and pepper
- olive oil
- ground black pepper to taste
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp ground nutmeg
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 large garlic clove
- 2 cups of fine organic soy mince*
- 1 large red onion finely diced
- 4 garlic cloves finely diced
- 2 x 400 g tins quality chopped tomatoes (or 5 large peeled and chopped)
- pinch of chilli flakes (optional)
- 120 ml / 1/2 cup red wine
- 1 level tsp salt adjust to taste
- 1-2 tsp date nectar (i use homemade) or sugar
- 4 mediumâ potatoes
- 4 medium eggplants
- 1 small garlic clove (optional)
- dried greek herbs (i used thyme)
- 300 g / 2 cups raw cashews (soaked overnight or in boili
- 1 heaped tbsp white miso paste
- 4 tbsp / 1/4 cup nutritional yeast
- 1/2 tsp ground nutmeg adjust to taste
- 1/2 tsp salt adjust to taste
- pepper (i used white pepper) adjust to taste
- 1 slighly heaped tbsp tapioca starch
- Carbohydrate 16.6735499157365 g
- Cholesterol 0 mg
- Fat 1.54406873826585 g
- Fiber 9.85123462150798 g
- Protein 2.86683074517031 g
- Saturated Fat 0.296048814940721 g
- Serving Size 1 1 Serving (314g)
- Sodium 15.0344418068672 mg
- Sugar 6.82231529422854 g
- Trans Fat 0.230444503610664 g
- Calories 78 calories
Step-by-step
- POTATO LAYER: Boil a large pot of water. Cut the peeled potatoes into ½ cm / 0.2” slices and boil them for 5 minutes. Drain and set aside to cool.
- AUBERGINE LAYER: Preheat the oven up to 225° C / 440° F and line a large baking tray with a piece of baking paper. Top the aubergines and cut them into 1.5 cm / 0.6” slices lengthwise. Place the aubergine slices on a parchment-lined baking tray (no need to grease them) and into the hot oven for 25 minutes – until they are soft and lightly browned. You may need to do it in two goes.
- RAGÚ: Bring a kettle of water to the boil and place your soy mince in a medium-size bowl. Once the water boils, pour enough boiling water over the ‘mince’ to rehydrate it (about 2 cups / 480 ml). Set aside. In a pan, heat up 2 tbsp of olive oil. Add the finely diced onion and fry until translucent and slightly browned, stirring from time to time. Add in the garlic and fry for another minute. Add cinnamon, nutmeg and cloves, coating the onion-garlic mixture in the spices. Gently fry for another minute on low heat so that the spices don’t burn. Add in the tomatoes, 2 tins worth of water, bay leaf, oregano, chilli (if using) and wine. Simmer covered until the tomatoes break down completely. Remember to give the sauce a good stir from time to time. Once the tomatoes break down fully and the sauce becomes more uniform, add the rehydrated soy mince and continue to simmer (lid off) until the excess moisture has evaporated and the sauce has thickened. You want the sauce to be rather thick for this application. Season with salt, date nectar (or sugar) and pepper. Set aside to cool down.
- BECHAMEL: Place the drained cashews and 1 ½ cups (300 ml) of water in an upright blender. Blend until super creamy and smooth. If you have an average blender like I do, you may need to do it in two goes. Add garlic, miso paste, nutritional yeast, nutmeg, salt and pepper. Adjust seasoning to taste. Keep the mixture in the blender until you are ready to top the moussaka. Seconds before topping moussaka add tapioca starch into the blender and give it a good whizz.
- ASSEMBLY: This is totally optional, but I crushed a garlic clove with some coarse salt with the edge of my knife against a chopping board and immersed it in some olive oil to brush the potatoes with. Brush the bottom of the baking dish with a little olive oil and arrange a layer of parboiled potatoes so that they cover the entire bottom of the tray. Brush the potatoes with a bit of oil (or some garlic oil if you love garlic like me), sprinkle with a little salt and pepper and some Greek herbs (I used oregano and thyme). Follow with another layer of potatoes, again brush with oil and season. Place a layer of aubergine slices on top, season and sprinkle with some herbs. Spoon the cooled-down tomato sauce on top of the aubergines. Even out with a spatula. Arrange another layer of aubergine slices neatly on top, season. Finally, spread the béchamel on top evenly. Bake in a 160° C / 320° F fan oven (or 20° C / 70° F more for non-fan) for about 40 minutes – until the top gets golden. If the top is browning too quickly, cover it with a piece of kitchen foil. Allow the moussaka to set for an hour or so before cutting or else the slices will come out messy. Store the leftovers in the fridge.
A Deliciously Unexpected Vegan Moussaka
Moussaka. The very word conjures up images of rich, creamy layers, a comforting classic often reserved for special occasions. But what if I told you this beloved dish could be completely transformed, made healthier, and still maintain that irresistible heartiness? That’s the magic of this vegan moussaka recipe – a testament to how plant-based cooking can elevate familiar favorites to new heights.
As a busy working mom, time is my most precious commodity. I need recipes that are both delicious and efficient. This vegan moussaka fits the bill perfectly. It's surprisingly easy to make, requiring no specialized culinary skills or exotic ingredients. The satisfaction of creating such a flavorful and impressive dish without sacrificing time or ethical values is truly rewarding.
The beauty of this recipe lies in its layers. First, there's the perfectly tender potato base, providing a sturdy foundation for the rest of the culinary masterpiece. Then comes the eggplant, roasted to perfection, offering a smoky counterpoint to the richness of the creamy cashew béchamel. And let's not forget the heart of the dish – the vibrant and flavorful ragu. Made with hearty soy mince, this ragu delivers a depth of flavor that rivals its traditional meat-based counterpart.
The star of the show, however, is undoubtedly the cashew béchamel. Rich, creamy, and utterly decadent, this sauce is the secret weapon that elevates this vegan moussaka beyond mere imitation. The cashew's natural creaminess creates a velvety texture that melts in your mouth. It's a testament to the versatility of plant-based ingredients, proving that vegan cooking can be both luxurious and satisfying.
This isn't just a meal; it's an experience. It's a dish to share with loved ones, to celebrate milestones, or to simply savor on a quiet evening in. The aroma alone is enough to transport you to a cozy kitchen, filled with warmth and the promise of a delicious meal. Each bite is a symphony of textures and flavors, a culinary journey that leaves you feeling nourished, satisfied, and utterly delighted.
The best part? The leftovers are just as delicious, if not more so! The flavors meld together overnight, creating an even richer and more complex taste. So, make a double batch and enjoy this hearty, healthy, and utterly satisfying vegan moussaka for days to come. Prepare to be amazed by the transformative power of plant-based cuisine – and by how effortlessly delicious this vegan moussaka truly is.
Beyond the deliciousness, this recipe represents a broader shift in my approach to cooking. It's about embracing healthier choices without compromising on taste or enjoyment. It's about discovering the incredible versatility of plant-based ingredients and proving that vegan cooking can be both accessible and absolutely irresistible. Give it a try – I guarantee you won't be disappointed.
Ingredients: This recipe uses readily available ingredients. Feel free to adjust spices to your personal preference. The list above provides a comprehensive overview.
Tips for Success:
- Soaking the cashews: Soaking the cashews overnight or in boiling water softens them significantly, resulting in a smoother, creamier béchamel.
- Roasting the eggplant: Roasting the eggplant brings out its natural sweetness and creates a lovely texture.
- Adjusting seasonings: Don't be afraid to adjust the seasonings to your preference. Taste as you go and adjust salt, pepper, and spices accordingly.
Enjoy your culinary adventure! Let me know your experience in the comments below.
