Moussaka Greek and Vegan

Moussaka Greek and Vegan

INGREDIENTS (for 6 people)

For the base:
6 large potatoes
2 large eggplants
2 zucchinis
Some olive oil
Salt and pepper

For the “minced meat” sauce
1 1/2 cup bulgur
3 cups hot water
2 cups tomato purée
1 onion
1-2 garlic cloves
1-2 tbsp olive oil
Some parsley
Salt and pepper
Thyme
Peppermint
Paprika
Cinnamon
Meat spices

For the béchamel
5 tbsp margarine
4 tbsp flour
4 cups soy milk
1 tbsp egg substitute (optional)
A bit of nutmeg
1/2 cup vegan cheese or 2 tbsp nutritional yeast

For best time management:
Soak the bulgur in the hot water, and leave it aside for 30 minutes
Clean and cut the eggplants, zucchinis and potatoes in long, thick slices. Oil them, add salt and pepper and grill them until brown (both sides)
Meanwhile, chop the onion and the garlic and sauté them in a bit of olive oil. Add the tomato purée, the spices, the parsley and the drained bulgur. Let it cook in low heat until the liquids are absorbed.
Leave the grilled vegetables somewhere to cool off.
Prepare the béchamel:
Melt the vegan butter and add the flour. Mix well and then add the vegan milk. Stir until well combined. Add the egg substitute, the nutmeg and the vegan cheese. Keep mixing until the béchamel is thick. Get it off the heat.
In a deep oven tray, put first a layer of potatoes, then a layer of eggplants and zucchinis. Cover it with a layer of “minced meat” sauce.
Finally, cover everything with the béchamel, sprinkle some vegan cheese or breadcrumbs on top and bake it for 30-45 minutes, at 180 Celsius (350 Fahrenheit)
Let it cool before you cut it
Enjoy! 🙂

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