Vegan Moussaka with Eggplant, Tofu and Vegan Bechamel
I use tofu to make the ragù layer, but you can also use vegan mince, soy flakes (textured soy protein) or red lentils.
How to Make the Vegan Moussaka:
- Preheat oven on turbo at 200°
- Slice aubergines lengthwise into 1 cm. thick slices. Slice potatoes into 1/2 cm. thick slices. Line pan with baking sheet and arrange all the veggies in one layer. Brush with olive oil and scatter some coarse sea salt. Grill in oven for about 15-20 minutes until veggies are soft and golden-brown. Remove and set aside to cool.
- Meanwhile, make the tofu mixture: in a wide pot, fry onions, garlic, pine nuts and celery in olive oil over a medium-sized flame, until soft and slightly brown. Add tofu crumble and fry for another 2-3 minutes, occasionally giving the mixture a gentle stir.
- Add tomato paste, mix and cook for another minute. Add cubed tomatoes and continue to cook for 2 more minutes.
- Pour tomato passata and broth/water into the pot. Stir, cook for another five minutes, taste, and correct seasoning if necessary. Remove from stovetop, add oatmeal and mix. Let cool.
- Prepare bechamel: Pour olive oil into medium sized pan and add flour. Cook together while using a manual beater to beat into a smooth cream. Add the rest of the ingredients except the salt and continue to heat to a low boil while beating, until achieving a thick creamy sauce. Add salt if necessary. Remove from stove, and if it thickens, add a little more soy milk. See note below on avoiding lumps!
- Reheat oven to 180°/ 356 ℉.
How to Assemble it:
- Grease pan with olive oil and arrange the baked potatoes in one layer, close together.
- Lay first layer of aubergines on top, then pour tofu mixture onto the veggies.
- Cover with another layer of aubergines, and then pour bechamel on top.
- Bake for about 30 minutes, until the moussaka is golden and steady.
- Remove from oven and set aside to cool for at least 15 minutes before serving.
Vegan Moussaka with Eggplant, Tofu and Vegan Bechamel
Ingredients
For the Aubergine and Potato Layer:
- 3 firm aubergines the lighter they are the fewer seeds they contain
- 3 potatoes
- olive oil
- coarse sea salt
For the Tofu Ragù:
- 1 ⅓ lb natural firm tofu crumbed thoroughly
- 1 large white onion or red onion
- 5 garlic cloves diced (I added a stem of spring onion, diced)
- 2-3 celery stalks diced
- 1 generous handful pine nuts
- 3 tbsp tomato paste
- 2 tomatoes cubed
- 1 cup tomato passata
- 1 cup vegetable broth or water
- 1 rounded tsp dried oregano
- 1 tsp sweet paprika
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 pinch grated nutmeg
- salt to taste
- pepper to taste
- 2 tbsp fine ground oatmeal
- 2 tbsp olive oil
For Bechamel (Optional):
- 1/4 cup flour
- 1/4 cup olive oil
- 2 cups unsweetened soy milk or almond milk
- 1 tbsp brewer's yeast (or more)
- 1/4 cup dry white wine
- 1/4 tsp grated nutmeg
- salt
Instructions
- Preheat oven on turbo at 200° C/ 392 ℉.
- Slice aubergines lengthwise into 1 cm (½ inch) thick slices. Slice potatoes into 1/2 cm ( ¼ inch) thick slices. Line pan with baking sheet and arrange all the veggies in one layer. Brush with olive oil and scatter some coarse sea salt. Grill in oven for about 15-20 minutes until veggies are soft and golden-brown. Remove and set aside to cool.
- Meanwhile, make the tofu mixture: in a wide pot, fry onions, garlic, pine nuts and celery in olive oil over a medium-sized flame, until soft and slightly brown. Add tofu crumble and fry for another 2-3 minutes, occasionally giving the mixture a gentle stir.
- Add tomato paste, mix and cook for another minute. Add cubed tomatoes and continue to cook for 2 more minutes.
- Pour tomato passata and broth/water into the pot. Stir, cook for another five minutes, taste, and correct seasoning if necessary. Remove from stovetop, add oatmeal and mix. Let cool.
For the bechamel:
- Pour olive oil into medium sized pan and add flour. Cook together while using a manual beater to beat into a smooth cream.
- Add the rest of the ingredients except the salt and continue to heat to a low boil while beating, until achieving a thick creamy sauce.
- Add salt if necessary. Remove from stove, and if it thickens, add a little more soy milk. See note below on avoiding lumps!
- Reheat oven to 180 °C/ 356 ℉.
How to Assemble it:
- Grease pan with olive oil and arrange the baked potatoes in one layer, close together.
- Lay first layer of aubergines on top, then pour tofu mixture onto the veggies.
- Cover with another layer of aubergines, and then pour bechamel on top.
- Bake for about 30 minutes, until the moussaka is golden and steady.
- Remove from oven and set aside to cool for at least 15 minutes before serving.
Notes and variations:
- You can replace the tofu with red lentils. These must be pre-cooked until completely soft, with added liquids if necessary. Other substitutes are vegetarian mince or soy flakes (these should be cooking in boiling water and strained thoroughly to remove excess liquids).
- Instead of using bechamel, you may also cover the dish with a blanket of tehini sauce, or a nice layer of sliced tomatoes and herbs.
- You don’t have to use all of the spices – it’s a matter of taste.
- The oatmeal is used to stabilize the mixture and absorb liquids – you can substitute it with breadcrumbs, for instance.
- If your bechamel has completely cooled and is too thick, I recommend using a handheld blender or a food processor to remove any lumps.
Notes
Tried this recipe?Let us know how it was!
Related: Best Vegetarian Eggplant Recipes
Related: Most Famous Greek Dishes
Related: Greek Stuffed Eggplant with Chickpeas
