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Hi friends! Hope you are all doing great! Today we will be looking in one of those Greek recipes that almost everybody knows! Mousaka! A delicious mediteranian dish that consists of different layers of veggies, an aromatic bolognese sauce and bechamel. Traditionally the base is a layer of fried potatoes, followed by a layer of fried eggplants. In this recipe, in order to make it a bit easier and healthier we will not be frying our veggies but instead we will bake them. The end result is a perfectly balanced dish, super delicious and of course as Greek as it can get! Give it a try and let me know what you think!
THE BEST EVER VEGAN MOUSAKA – DELICIOUS GREEK RECIPES
Course: MAIN COURSE, MOCK MEATSCuisine: GreekDifficulty: 3/56
servings20
1
hour20
minutesMousaka is probably one of the most famous Greek recipes and this is the most delicious vegan version of it!
Ingredients
- For the bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
Olive oil
1 onion chopped
1 garlic clove
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp clove powder
1 generus pinch all spice
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cumin
250 ml tomato sauce
375 ml water
Black pepper to taste
1 tsp molasses
1 tsp salt
- For the bechamel sauce
50 gr vegan butter
1/3 cup olive oil
3 1/2 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
- Rest of the ingredients
2 large eggplants
2 large potatoes
Olive oil
Salt
Thyme
Directions
- For the bolognese
- Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
- In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
- Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
- Add the tomato sauce, plus 250 cup of water, the black pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
- Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
- The veggies
- Pre heat the oven at 210°C (grill). Peel the potatoes slice the potatoes and the eggplants lengthwise about 1 1/2 cm thick. Line two baking trays with parchment paper. In one tray add the potatoes and in the other the eggplants. Sprinkle some olive oil, salt and thyme on both sides. Bake for about 15 minutes. Half way through turn around. Once ready take out of the oven and place on a kitchen paper towl to absorve excess oil.
- For the bechamel sauce
- In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick turn the heat off, add the nutritional yeast and stir to combine.
- Assemble the mousaka
- Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add one layer of potatoes, then one layer of eggplants, then one even layer of bolognese sauce. Over the bolognese add any excess potatoes and eggplants and then cover with the bechamel sauce. Transfer to the oven and baked for about 25 minutes.
- Before serving let cool for 45 minutes.
Notes
- We want the bolognese to be juicy so it can blend with the pasta.
If you have any questions or just want to just want to say hi drop your comment below.
Happy cooking!
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