Vegan moussaka without frying - With almond milk béchamel and olive oil - ALL ABOUT VEGANS - E-shop - Blog - Recipes

Photo of Greek vegan moussaka. Vegan moussaka with grilled potatoes and eggplants and almond milk and olive oil béchamel. A vegan and vegetarian recipe from All About vegans.

Vegan Greek moussaka without frying - With béchamel from almond milk and olive oil

Vegan Greek moussaka! Recipe for incredibly tasty, nutritious and high-fiber vegan Greek moussaka. With almond milk, lots of vegetables, olive oil, turmeric and without frying!

Course Main Dishes, Main Dish

Cuisine Balkan, Greek, Greek / vegan, Middle East, Turkish

Keyword vegan, almond milk, olive oil, moussaka, béchamel, fasting, lenten, healthy, vegetarian, no frying, baking

Prep Time 1

Cook Time 40

Total Time 1 40

Servings portions

Calories 315kcal

Author Thodoris Tibilis

Ingredients

Ingredients for potatoes and eggplants

4 large potatoes
4 large eggplants (preferably globe)
3 Tbsp olive oil
½ tsp ground nutmeg
salt and pepper

Ingredients for soya mince

170 g soya mince (6 oz) (preferably organic)
3 grated tomatoes or blended or 500 g / 17.6 oz) tomato juice
1 large onion
1 large carrot
1 medium zucchini (optional)
½ pepper (preferably Florina)
2 cloves garlic
1½ tsp ground nutmeg
½ tsp cinnamon
½ tsp ground allspice
½ tsp ground clove
½ tsp curry
½ tsp sweet paprika
¼ tsp turmeric powder (optional)
¼ tsp smoked paprika (optional)
1 tsp unprocessed sugar or other vegan sweetener
¼ cup olive oil for sautéing
salt and pepper

Ingredients for béchamel

1 liter almond milk (33.8 oz) or soy milk
1 cup and 4 Τbsp whole wheat flour or all-purpose flour
½ cup olive oil
½ tsp ground nutmeg
salt

Topping ingredients (optional)

1 whole wheat rusk or 2 small rusks or rusks
3 Tbsp nutritional yeast
¼ tsp ground nutmeg
salt

Instructions

Preparation

Soak the minced soy in hot water for 10 minutes to plump and soften. Then, drain it in a strainer, rinse it under water, and finally press it with your fist (inside the strainer) to remove the excess water.
Cut the eggplants and potatoes into relatively thick slices (1-1.5 cm / 4-6 in). Optionally, soak the eggplants into salted water to unbitter them. Then, sprinkle some salt, pepper, nutmeg, and olive oil over the slices and mix well so that all the slices are oiled on both sides. Bake on a preheated grill for 10 minutes on one side and 5 on the other or until lightly browned and softened.
While the potatoes and eggplants are grilled, chop all the vegetables into small cubes.

Soya mince

Heat the olive oil in a large pan over medium to high heat and sauté the onion for 2 minutes.
Add the soya mince and the spices. Raise the temperature a bit and sauté for about 5 minutes.
Add the carrot, zucchini, and Florina pepper, and continue sautéing for another 5 minutes, or until the soya mince start to turn golden brown.
Add the garlic and continue sautéing for another 2 minutes.
Finally, add the tomatoes and sugar and as soon as it starts to boil, lower the temperature and simmer for another 10 minutes or until the sauce thickens.

Béchamel

Heat the olive oil in a non-stick pot, over medium to high heat.
Gradually, add the flour, stirring constantly. If it sticks, lower the temperature a bit.
Once the flour is lightly cooked (it gets a slightly darker color and starts to smell, in about 5 minutes), add the almond milk, nutmeg, and salt, and mix for another 7 minutes or until it thickens and becomes like a liquid cream. It shouldn't be too liquid. Once it's ready, add the nutritional yeast and stir well.

Prepare and bake the vegan moussaka

In a medium baking pan (37x30x5 cm / 15x12x2 in), place in layers, first the potatoes, the eggplants, the soya mince, the béchamel and finally, sprinkle, optionally, with the topping.
Bake in a preheated oven at 200°C / 392°F for 40 minutes or until the béchamel gets a nice golden brown color.

Notes

To save time:

While soaking the soya mince, prepare the potatoes and eggplants.
While cooking the potatoes and the eggplants, prepare the soya mince.
While the soya mince is boiling, prepare the topping.
Preheat the oven when starting the béchamel. So it will be hot when you add the béchamel and you'll put your vegan moussaka to bake without waiting.
Instead of almond milk you can use soy milk. So, you will have a fluffier béchamel.
To drain the soya mince well and get a better texture, place the strainer with the soya mince on a large plate and press it with your fist as if kneading it. If the plate is filled with liquids, empty it and continue draining it by pressing with your fist until it remains relatively dry. That is, until you press it and it produces little or no liquids.
Cut the carrot and zucchini first into slices, lengthwise, about 0.5 cm / 0.19 in. thick. Then, cut each slice into strips, also 0.5 cm / 0.19 in. thick, and finally each strip into 0.5 cm / 0.19 in. cubes. The goal is to have small cubes to give texture to the minced soya.
The topping is optional. We recommend it as it creates a crust giving a wonderful texture and rich taste. Alternatively, you can use:
- Ground nuts.
- Vegan topping. Blend in a blender or food processor ½ cup cashews, 2 Tbsp nutritional yeast, ½ tsp ground nutmeg, salt and pepper, and from ¼ Tbsp onion powder, garlic powder and sweet paprika.

Nutrition