Vegan Moussaka

Name: Vegan Moussaka
Total time: 80 min
Ingredients: aubergines, sliced into 1cm thick coins; olive oil; potatoes; onion, diced; celery, diced; vegan soy mince ‘meat’; chopped tomato; chickpeas; red wine; dried oregano; ground cinnamon; dark soy sauce; olive oil; plain flour; unsweetened soy milk; silken tofu; nutritional yeast; garlic granules; whole nutmeg

a comforting casserole with aubergines & potatoes

80 min

By Izy Hossack
December 26, 2022

Why trust us?

This is the kind of recipe which is perfect for making on the weekend for when your friends are coming round. This vegan moussaka is sure to be popular with a rich red wine & chickpea ragu, roasted slices of aubergine, potatoes and a creamy soy milk bechamel sauce.

Ingredients

6 Persons

Filling:

2

aubergines, sliced into 1cm thick coins
2 tbsp

olive oil
500 g

potatoes
1

onion, diced
1 stick

celery, diced
250 g

vegan soy mince ‘meat’
2 x 400g tins

chopped tomato
1 x 400g tins

chickpeas
150 ml

red wine
2 tsp

dried oregano
2 tsp

ground cinnamon
2 tbsp

dark soy sauce

Bechamel:

2 tbsp

olive oil
3 tbsp

plain flour
500 ml

unsweetened soy milk
200 g

silken tofu
20 g

nutritional yeast
0.5 tsp

garlic granules
4 gratings

whole nutmeg
1 1

vegan Parmesan-style cheese, grated (optional)

Preparation

1

Preheat the oven to 180C. Sprinkle the aubergine slices with a pinch of salt on both sides and lay out on a clean dish towel for 10 minutes. Pat the slices to remove the moisture from the surface of the aubergines. Drizzle ½ tbsp olive oil onto a large baking tray and lay the aubergine slices on top. Drizzle another ½ tbsp olive oil on top. Roast for 30-40 minutes, flipping over halfway through until golden and tender.
2

Slice the potatoes into 5mm thick coins. Place into a medium pot and cover with water. Bring to the boil over a high heat then turn down to simmer for 10-15 minutes until tender then drain.
3

Heat the remaining 1 tbsp olive oil in a deep frying pan or medium pot. Add the diced onion and celery with a pinch of salt. Cook on a medium-low heat, stirring occasionally, until softened – around 10 minutes. Add the soy mince and cook for 1-2 minutes to brown slightly.
4

Add the chopped tomatoes, swilling the cans out with around 400ml of water. Add the chickpeas and the liquid from their can, wine, oregano, cinnamon and soy sauce. Let this mixture simmer on a low heat for 45-60 minutes, stirring occasionally, so the sauce becomes very thick and glossy.
5

For the bechamel, heat the 2 tbsp olive oil in a medium pot over a medium heat and add the flour. Stir for 2 minutes to gently toast the flour. Gradually whisk in 500ml of the soy milk until fully incorporated and smooth. Mash the silken tofu with the back of a fork until broken down to a ricotta-like texture. Stir this into the bechamel along with the nutritional yeast, garlic granules and grated nutmeg then taste and season with salt, as needed.
6

Take a deep ovenproof dish and lay a single layer of potatoes in the bottom of it. Layer aubergines on top then pour in all of the soy mince sauce. Top with another layer of potatoes and the aubergines. Finally pour the bechamel on top. Sprinkle with the vegan Parmesan-style cheese (if using) and bake for 40-60 minutes. Serve the vegan moussaka warm with salad greens on the side, if you like.
1

Enjoy!