Refer to this Greek vegan moussaka baking guide
Moussaka is a traditional Greek dish celebrated for its rich flavors and layered textures. While traditionally made with ground meat, this guide focuses on a vegan, eggless alternative suitable for plant-based diets. Originating from the Eastern Mediterranean, moussaka has been adapted across cultures, always offering a comforting, hearty meal. Let's begin cooking to bring this vegan delight to your table.
Gather the following ingredients
For this recipe, you need two sliced large eggplants, three sliced large potatoes, one finely chopped onion, two minced garlic cloves, one can of drained lentils, two cups of crushed tomatoes, a teaspoon each of cinnamon and oregano, and salt and pepper to taste. For bechamel, arrange for three tablespoons olive oil, four tablespoons all-purpose flour, two cups almond milk, a pinch of nutmeg, and salt.
Prepare the vegetables
Begin by preheating your oven to 375 degrees Fahrenheit. Take the sliced eggplants and potatoes and arrange them on baking sheets lined with parchment paper. Brush them lightly with olive oil and season with salt. Bake in the preheated oven for about 25 minutes or until they are tender and slightly golden. This step is crucial for achieving the right texture in your moussaka.
Cook the lentil mixture
While the vegetables are baking, heat some olive oil in a large pan over medium heat. Add chopped onions and minced garlic, sauteing until they become translucent. Stir in drained lentils, crushed tomatoes, cinnamon, oregano, salt, and pepper. Let it simmer for about 15 minutes until most liquid has evaporated. This mixture will form the hearty filling that replaces meat traditionally used in moussaka.
Make vegan bechamel sauce
To prepare the bechamel sauce without dairy or eggs: In a saucepan over medium heat, whisk together olive oil and flour until smooth - this creates what's known as a roux. Gradually add almond milk while continuously whisking to prevent lumps from forming. Season with nutmeg and salt to taste. Continue cooking until it thickens into a creamy consistency.
Assemble and bake moussaka
In a deep baking dish, layer half of the baked eggplant slices, followed by half of the potato slices. Spread the lentil mixture evenly over them. Add the remaining potato slices and eggplant. Pour bechamel sauce on top, covering evenly. Bake at 375 degrees Fahrenheit for about 40 minutes until golden brown. Let it cool slightly before serving to allow layers to set properly.
