Recipe : Vegan moussaka

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Originally from the Balkans, moussaka is a baked dish, originally prepared with layers of minced mutton, aubergines, tomatoes, bechamel sauce and Gruyere.

In this vegan version, minced meat has been replaced by vegetable mince, available in supermarkets or organic stores. Believe me, the vegan version is just as tasty as the original version!

Preparation time: 30 min
Cooking time: 60 min
Serves: 6 people
Meal cost: $$

Meal course: Gratins
Vegetables
Dishes
Posted by: cassandre
Posted on: Friday October 27th, 2017

Ingredients

Metric US

Medium size eggplants: 3; 3
Tomato pulp: 1 can; 1 can
Peeled whole tomatoes: 240 grams; 8.48 ounces
Vegetable hops with soya: 2; 2
red onion: 1; 1
garlic cloves: 2; 2
white wine: 5 tablespoons; 5 tablespoons
Olive oil: 1 tablespoon; 1 tablespoon
oregano: 1 pinch; 1 pinch
salt, pepper: 1 pinch; 1 pinch
breadcrumbs: 30 grams; 0.6 cup

Preheat your oven to 180°C (350°F).
Vegetables preparation : Wash the eggplants, cut them lengthwise into about 1 cm thick slices. Using a kitchen brush, brush the eggplant with oil and season with pepper and salt. Also remember to incise your eggplant to facilitate cooking. Arrange the eggplants in a baking dish and bake for 10 minutes at 180 ° C (350°F). Remove from the oven. Keep for later use. Then cut the potatoes into thin slices. Place in a greased baking dish. Keep for later use. Add oil and chopped onion in a heated pan. Once the onion is lightly browned, pour the 2 trays of chopped vegetable. Mix vigorously. Stir in the pan, tomato sauce, peeled whole tomatoes, garlic, soy sauce and white wine. Mix vigorously. Season as you like. Leave to simmer for about 15 minutes.
Béchamel sauce preparation : Melt your butter in a saucepan. Then add the flour and mix with a hand whisk. Next add soymilk gradually while continuing to whisk. Leave to cool. Season with salt and pepper. Add also grated nutmeg and 2 pinches of dried provencal herbs.
Making the dish: Take your gratin dish lined with the potato layer, add the tomato mixture and then put a layer of aubergine, another layer of tomato mixture. Repeat the process until your dish is filled. To finish coat your dish with a good layer of bechamel sauce. Finally, sprinkle with breadcrumbs, malt yeast and parmesan cheese as you wish.
Bake for about an hour at a temperature not exceeding 150 °C (300 °F) . The moussaka is finally ready! Leave to cool and enjoy with a green salad! Enjoy your meal !