Juliette Navarrogreek, moussaka, veggie, vegeterian, eggplant, cheese, comfort food, winterComment

Vegetarian Moussaka

Juliette Navarrogreek, moussaka, veggie, vegeterian, eggplant, cheese, comfort food, winterComment
Vegetarian Moussaka

When it comes to greek food, a lot of people might think right away about a greek salad, a gyros plate or grilled souvlaki. 

But here I’d like to share with you a very tasty traditional greek recipe: The Moussaka.

Moussaka is an eggplant minced meat and potato casserole cooked with crushed tomatoes and béchamel sauce and topped with Feta (which I’m a huge fan of) 

Here I made a vegetarian version with some amazing soy meat.

It’s a kind of recipe you would do on weekends when you don’t need to rush. 

Especially in the winter times I love to make casseroles, they’re just the best comfort food (as well as stews and soups!)

This Moussaka is absolutely yummy and so rich in flavour that you’ll fall in love with this recipe!

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4 servings

Ingredients:


  • ½ eggplant

  • 1 zucchini

  • 300 ml peeled tomatoes

  • 1-2 potatoes

  • 3 tbsp good olive oil

  • 1 tsp oregano (I used vegetable spice)

  • 180 g vegan minced meat 

  • ¼ tsp cinnamon

  • For the béchamel sauce

  • 2 tbsp butter

  • 2 tablespoons flour

  • approx. 300 ml almond milk

  • 3 tablespoons parmesan

  • a dash of lemon


Here's how:


  1. First cut the potatoes, zucchini and eggplant into rounds. Bake the vegetables in the oven for about 15 minutes until they have lost their liquid and are cooked. Then cut the onion and garlic into fine pieces.

  2. pieces. 

  3. Sauté the onion and then add the vegan mince and season with salt and pepper. 

  4. After about 3 min, add the peeled tomatoes, garlic and spices, season the sauce with salt and pepper. 

  5. Now prepare your béchamel sauce by frying the butter until it slowly melts, in the meantime you can coarsely grate the parmesan. 

  6. Then add the flour and slowly, peu-a-peu, add the milk and mix with a whisk until uniform. Add the grated parmesan to your sauce and finally a squeeze of lemon.  

  7. Pour your minced tomato sauce first on your vegetable bed and then carefully add the béchamel sauce. 

  8. Cut your feta into small cubes. 

  9. Bake for about 20 minutes in the oven at 200 degrees. 

  10. Decorate with basil and feta cubes. 


Optional: Add some more parmesan 5 min before you take the moussaka out of the oven.