📋 Vegan Moussaka
You’ll fall deep into comfort food heaven after tasting this Vegan Moussaka. This Greek layered casserole is delightfully indulgent, featuring layers of roasted potatoes and eggplant, a rich “meat” sauce, and an incredible vegan bechamel, all baked to creamy perfection. A must for special occasions!8 servings • Prep time: 60 minutes • Cook time: 75 minutes • Total time: 135 minutes
Ingredients
1 1/2 pounds (680g) eggplant ((medium-to-large sized works best))
Kosher salt
2 pounds (900g) Yukon gold potatoes
6 tablespoons olive oil, (divided)
2 1/2 teaspoons dried oregano, (divided)
3 garlic cloves, (grated or minced )
Freshly cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, (chopped)
4 garlic cloves, (grated, minced, or finely chopped )
1 cinnamon stick*
1 tablespoon fresh thyme leaves* ((no need to chop, small bunches are fine too))
1 pinch of ground cloves
1/2 teaspoon red pepper flakes ((optional; omit for mild; use 1 tsp for a kick))
3 tablespoons tomato paste
12 to 16 ounces (340 to 450g) vegan ground meat ((we like Impossible Burger)**)
8 ounces (227g) cremini mushrooms (or mushrooms of choice), (finely chopped or pulsed in food processor)
⅓ cup (80 mL) dry red wine ((see notes for substitute)***)
1 28-ounce (800g) can of crushed tomatoes
1/2 teaspoon kosher salt
1 bay leaf
1/2 teaspoon porcini mushroom powder ((optional for extra savory oomph) )
1 large handful of fresh basil (or parsley, chopped)
1 cup (140g) raw cashews, (soaked overnight or quick soaked*)
1 3/4 cups (420 mL) water
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon garlic powder
1/2 cup (40g) nutritional yeast
3/4 teaspoon kosher salt, (more to taste)
4 tablespoons (1/2 stick / 56g) vegan butter ((or extra virgin olive oil))
⅓ cup (42g) all-purpose flour**
1/2 cup (38g) panko bread crumbs* ((optional for a crispy top))
Extra virgin olive oil for drizzling
Flaky sea salt
1 large handful of fresh basil (or parsley, chopped (optional))