Vegan Moussaka
The Greek classic, veganised!
Equipment
- large oval Baking Dish
Ingredients
Ragu
- 1 cup TVP - soaked in 100ml water
- 3 tbsp Olive Oil
- 1 Onion - large, finely sliced
- 2 Cloves Garlic - finely sliced
- 14 oz Tomatoes - can
- 150 ml Red Wine
- 1 tbsp Dried Oregano
- ½ tsp Brown Rice Syrup
- 2 tsp Cinnamon
- ½ tsp Allspice
- Salt and Pepper
Vegetables
- 1 Eggplant - cut into slices or 3 zucchini, cut into slices
- 300 g Potatoes - peeled, cut into slices and cooked until almost tender
- OR
- Use a combination of all three of the above - using 1 eggplant, 2 zucchini and 200g Potatoes
Bechamel Sauce
- 1 14oz Coconut milk - can, full fat
- 1 tsp Coconut vinegar
- 1 tsp Agar powder
- 1 tbsp Tapioca Flour - dissolved in 1 tbsp water
- 2 tbsp Nutritional Yeast
- Salt and Pepper - to taste
Instructions
Make the Ragu
- Heat the olive oil in a large, deep frying pan. Gently saute the onion until soft, then add the rehydrated TVP, saving the soaking liquer for later.
- Pour over the red wine.
- Once the red wine has reduced by half, sprinkle over the brown rice syrup, cinnamon, allspice and oregano and season with salt and pepper.
- Pour over the reserved stock and tinned tomatoes and leave the sauce to simmer for at least half an hour or until thickened and slightly reduced. Your sauce will be a rich, mahogany colour. Taste for seasoning, does it need more cinnamon? More salt? Remove from the heat and leave to one side.
Prepare the Vegetables
- Heat about 3 or 4 tablespoons of olive oil in a large frying pan until really hot, then fry off the slices of aubergine or courgette until golden on both sides. Drain on kitchen paper.
Make the Bechamel Sauce
- Place the coconut milk into a small saucepan and whisk over medium heat. Add the coconut vinegar, salt, agar and white pepper. Whisk briskly until it comes to a small boil. Remove from heat and add the tapioca flour/water mixture and the nooch. Whisk until well combined. Set aside.
To Assemble
- Preheat oven to 180c.
- Place a layer of potatoes in the bottom of your baking dish, then a layer of ragu, then aubergine/courgettes, then some of the Bechamel sauce.
- Repeat, ensuring you end with the Bechamel sauce.
- Grate some Vegan Parmesan over the top and bake, uncovered for about 45 minutes, until the top is puffy and golden.
- Remove from the oven and leave to cool completely.
- Serve with a crisp salad and a rustic loaf of bread.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Moussaka
Serving Size
100 g
Amount per Serving
Calories
230
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
12
mg
1
%
Potassium
660
mg
19
%
Carbohydrates
26
g
9
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
573
IU
11
%
Vitamin C
22
mg
27
%
Calcium
86
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.