Vegetarian Moussaka Recipe

A traditional Moussaka uses meat, but this Vegetarian Recipe is an absolutely fantastic «vegetarianized» variation of the famous Greek Moussaka. It will simply melt in your mouth... This recipe is so good that any meat eater would love it too!

A Moussaka needs quite a lot of prep time, so I have noted where it is OK to prep in advance. It also tastes amazing the next day, so if you need it for lunch, you might want to prep it and cook it a day in advance and then just heat it up in the oven and serve. The moussaka freezes well, but better before the Bechamel sauce has been added.

Vegetarian Moussaka Recipe

Greek Vegetarian Moussaka Recipe

Here's What You Need

The Vegetable Layers:

  • 2 Medium Eggplants, sliced in ½ inch thick rounds.
  • Sea salt.
  • 2 Large Potatoes, peeled and sliced very thinly. (Uncooked)

The Tomato Sauce:

  • 1 cup dried Soy Protein
  • 2 Tbs. Olive oil
  • 1 tsp. Soy Sauce
  • 1 Large Onion, finely chopped.
  • 2 Large garlic cloves, thinly sliced.
  • 2 cans crushed tomatoes.
  • ½ tsp. sugar
  • 2 egg whites, lightly beaten.
  • ½ cup finely chopped parsley.

For between the Layers:

  • 6 Tbs. Fine bread crumbs.
  • 1 cup grated Kefalotiri or Romano cheese.

For the Béchamel Sauce:

  • 3 cups thick Béchamel. See recipe here.
  • ½ cup half and half or condensed milk.  (Original recipe calls for heavy cream).
  • 3 eggs, lightly beaten.

Here's What You Do

Eggplants:

Start by preparing the eggplants: Place the washed and sliced eggplants in a colander and sprinkle all over with sea salt. Cover and let stand for up to 2 hours.

Rinse the eggplants, and squeeze gently to get rid of some of the water. Lightly pat dry with paper towel before frying. Fry in hot oil until lightly browned on both sides. Put on a plate with paper towels after frying to drain away excess oil.

TIP: You could prep the eggplants as well as the Béchamel sauce a day in advance to speed up time.

Soy Protein:

Next, prepare the soy protein. Bring to a boil in double the amount of water, take off the heat and let stand for 10 min. to absorb the water. Then drain and squeeze out excess water. Now it’s ready to cook.

Tomato sauce:

  • Heat 2 Tbs. Oil in a frying pan.
  • Fry the onion and garlic until translucent.
  • Add the soy protein and fry while stirring until lightly browned.
  • Add 1 tsp soy sauce for color and taste.
  • Add canned tomatoes, sugar and season with salt and pepper to taste.
  • Simmer on medium heat until most of the liquid has been evaporated.
  • Take off the heat and let cool.
  • Stir in the egg whites and parsley.

Bechamel:

Assemble the Moussaka:

  • Lightly oil an oven proof dish. Sprinkle with 2 Tbs. Breadcrumbs.
  • Put one layer with half of the eggplant slices. Top with half of the potato slices.
  • Spread half of the tomato sauce on top.
  • Sprinkle with half of the cheese and 2 Tbs. bread crumbs.
  • Repeat each layer again. Eggplant, potato, tomato sauce, cheese and breadcrumbs.

(Here you could cover and freeze the vegetarian moussaka. When you want to cook it, simply thaw it first.)

  • Top the vegetarian moussaka with a thick layer of Béchamel sauce and spread it out evenly.
  • Bake in 400F/200C for about 50 min. (Test with a stick to feel if the potatoes are done. If not cover with some aluminum foil and bake a little more.)
  • Take out and let stand for about 10 min.
  • Then.... Dig in! OOOhh..heaven!

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