Vegan and Vegetarian Mediterranean Recipes for Winter III.

Our ‘Vegan/Vegetarian Mediterranean Recipes for Winter’ Edition

III. – Vegan Moussaka

In this post, we deliver you the ultimate veganized recipe of this legendary Greek casserole. Moussaka is the national dish of Greece and will more than likely become the favourite meal of your household, as well. It is the number one go-to dish for important occasions and family gatherings all around the country. It may take a while to prepare; however, we can guarantee that this juicy creamy delicacy will worth the trouble! In our vegan moussaka recipe we use lentils and soy instead of meat with traditional spices and some red wine. Enjoy this hearty dish!

Ideal for celebrations and for gloomy winter days when you are in need for a wholesome vegan comfort food.

Greek winter recipes

 Vegan Moussaka Recipe

For the aubergine and potato layers: 

4 large potatoes

6 medium sized aubergine

olive oil

salt & pepper

For the lentils and soy ragù: 

2 tbsp olive oil

1 large onion 

2-3 garlic cloves

3-4 tbsp tomato purée

200 gr dried minced soy

250 gr cooked lentils – ideally brown

200 ml red wine (Merlot Syrah but you can use any other dry red wine)

2 tsp cinnamon

2 tsp nutmeg

salt & pepper

For the béchamel layer: 

1 lt oat milk (soy can do as well or any non-sweetened plant milk)

120 gr all-purpose flour

120 gr margarine

100 gr vegan parmesan cheese

1tbsp nutmeg

1tbsp cinnamon

salt & pepper

Instructions to prepare the vegan moussaka:

  1. Preheat the oven to 180ºC (350ºC). Cut the aubergine in round slices, season them with salt and pepper and bake them until they become tender. Do the same procedure with the potatoes until they become golden and then set them both aside.
  2. Thirty minutes prior to start preparing the ragù, soak the dry minced soy in a bowl of very hot water in order to make them become soft. Pour 2tbsp olive oil on to your frying pan. Add the finely chopped onions and garlic cloves and cook them until they get caramelised. Now it is time for the tomato purée, the cinnamon, and the nutmeg. Stir them well. Add the already cooked lentils and the soy that nicely absorbed the water. Slowly pour the wine on to the mixture. Season it with salt and pepper. Let the ragù cook on slow heat for about fifteen minutes while occasionally stirring it.
  3. Take another pan and melt the margarine in it. Add the flour followed by the milk. Be careful with the milk, add only a small quantity at a time and stir it constantly until it becomes thick and glossy. Sprinkle the sauce with the cinnamon and the nutmeg. Finally, add the parmesan cheese and let it melt in. Season it with salt and pepper.
  4. Place a thin layer of the béchamel sauce on the bottom of your baking pan. Add a potato layer, continue with the aubergine, and then with the ragù. Pour some béchamel on top and repeat the layers. Finish your vegan moussaka with a thick layer of your plant-based béchamel sauce. Bake in the oven for 40-50 minutes until the top turns to golden brown. You can accessorise your meat free plant-based moussaka by sprinkling a handful of fresh parsley on top.

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