A vegan take on a classic Greek Moussaka. A rich tomato sauce made with mushrooms and lentils layered with aubergines, potatoes and a creamy bechamel sauce.
5 from 1 vote
Prep Time 20 minutesmins
Cook Time 1 hourhr10 minutesmins
Course Main
Cuisine Greek
Servings 6
Ingredients
2large aubergines
1teaspoonsalt
3medium potatoes
3tablespoonsolive oil
Salt and pepper for seasoning
Red sauce
2tablespoonsolive oil
400gchestnut mushroomsminced
1brown oniondiced
3clovesgarlicminced
2tablespoonstomato purée
150mlred wine
2bay leaves
¼teaspoonground cloves
1teaspoonground cinnamon
2teaspoonsdried oregano
500mlpassata
300gcooked brown lentils1 tin, drained and rinsed
Salt and pepper for seasoning
50gmelting vegan cheese
Bechamel sauce
100gall-purpose flour
100gvegan butter
1tablespoonnutritional yeast
1tablespoonDijon mustard
¼teaspoonground nutmeg
800mlplant-based milkwe used cashew
¼teaspoonsalt
½teaspoonground white pepper
Instructions
Cut the aubergine into 1cm thick disks. Place in a bowl and coat well with 1 teaspoon of salt. Set aside for 15 minutes then rinse off the salt and pat dry with a clean kitchen towel.
Preheat an oven to 180 °C
Place the aubergines in a single layer on a baking tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Turn over and do the same on the other side.
Cut the potatoes into 1cm thick disks. Season well and coat in 1 tablespoon olive oil. Spread out on a baking tray in a single layer.
Place the aubergines and potatoes in the preheated oven. Roast until they are golden all over. This will take around 25 minutes.
Remove the aubergines and potatoes from the oven and set them aside.
The red sauce and bechamel can be made while the aubergine and potatoes are roasting. When they are removed keep the oven heated to 180 °C
Red Sauce
Heat a large pot over medium heat. Once hot add the olive oil and minced chestnut mushrooms with a pinch of salt.
Sauté until the mushrooms have released all of their liquid and are turning golden, around 10 to 15 minutes.
Add the diced onions and the minced garlic. Sauté until the onions are soft and translucent, around 6 minutes.
Add the tomato purée and sauté until it’s a deep red colour, around 2 minutes.
Add the red wine and bay leaves. Bring to a simmer until the red wine has mostly cooked down, around 4 minutes.
Add the ground cloves, ground cinnamon and dried oregano, and sauté for a further 1 minute.
Add the passata, bring to a boil then reduce the heat to a gentle simmer. Cook for 5 minutes then add the cooked brown lentils then turn off the heat.
Taste and adjust the seasoning. We added ½ teaspoon salt and a good pinch of freshly cracked black pepper.
Set aside.
Bechamel sauce
Melt the butter in a pan over medium-low heat. Once melted gradually whisk in the flour until combined without any lumps. Cook off for 1 minute then add the mustard, nutritional yeast and ground nutmeg.
Evenly combine everything then gradually pour in the milk while continuously whisking.
Once all the milk has been added and the sauce is smooth. Season with salt and pepper and taste and adjust the seasoning.
Assembly
Cover the bottom of a large casserole dish with an even layer of potatoes.
Layer over half the red sauce then a layer of the aubergine using half of them. Layer the remaining red sauce then a final layer of the aubergines.
Carefully pour over the bechamel then sprinkle over the grated vegan cheese.
Cover with kitchen foil then place in the centre of the preheated oven for 20 minutes. Remove the foil then continue to roast until the top is golden, around 10 minutes.
Remove from the oven and let your vegan moussaka sit for 10 minutes before serving with a fresh Greek side salad.