Meaty Vegan Moussaka

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❤️ Why you’ll love it

I love how this vegan moussaka recipe gives a plant-based twist to the classic dish. The combination of the hearty vegan mince and the creamy bechamel sauce is a must-try.

TVP (textured vegetable protein) soaked in veggie broth is a simple yet effective way to mimic the texture and flavor of traditional ground beef. It is a great way to get a meaty texture using only plant-based ingredients. Plus, roasted eggplant adds a delicious, smoky flavor and gives the dish a hearty and satisfying feel.

The vegan bechamel sauce is a star of this recipe. It is rich, creamy, and delicious, and you will not believe it is entirely dairy-free. It is a versatile sauce that can be used in various other recipes, and once you try it in this moussaka, you will want to make it again and again.

🧾 Key ingredients

This vegan moussaka is a delicious, plant-based take on the traditional dish. The ingredients for this recipe are simple and easy to find at your local grocery store.

Vegan mince is the star of this dish. It provides a hearty, meaty texture that is perfect for a moussaka. In this recipe, we will use TVP (Textured Vegetable Protein) as our vegan mince. It is a high-protein soy product that, when rehydrated, closely resembles the texture of ground meat.

Onion and garlic are essential for adding flavor to the vegan mince. They are sauté, which releases their sweet aroma and savory flavor, which will make the mince incredibly tasty.

Chopped tomatoes, tomato puree, and tomato paste are the key ingredients for the mince sauce. They provide a rich, tomato flavor that complements the vegan mince perfectly.

Eggplant is a traditional ingredient in moussaka. It is roasted to perfection, adding a delicious, meaty texture to the dish.

Vegan bechamel is the creamy, decadent finishing touch to this dish. It is made with simple ingredients like vegan butter, rice flour, and dairy-free milk, seasoned with a hint of nutmeg.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this vegan moussaka, a crucial piece of equipment you will need is a good quality oven-safe baking dish. I recommend using a 9 x 7 x 3-inch dish, as it is the perfect size for this recipe. It allows you to layer the roasted eggplant, vegan mince ragu, and bechamel sauce evenly.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by soaking the textured vegetable protein (or TVP) in hot vegetable broth for about 30 minutes. Once they have softened, drain the water and squeeze any additional moisture out with your hands. This will help them mimic the texture of raw ground beef.

STEP 2
While the TVP is soaking, wash and slice the eggplant into 1-inch thick slices. Sprinkle salt on the slices and let them sit for at least 20 minutes. This process helps to remove any bitterness from the eggplant.

STEP 3
Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius). Arrange the eggplant slices on a baking tray with a grill rack. Roasted them for 15 minutes. Once they are ready, set them aside to cool on the rack.

Making the vegan ground beef ragu

STEP 1
Peel and chop the onion. Heat some olive oil in a pan and lightly cook the onion until it turns glossy. Add the peeled and chopped garlic to the pan and cook for 1-2 minutes.

STEP 2
Add the pre-soaked and squeezed TVP to the pan and stir it a couple of times to combine it with the onions and garlic.

STEP 3
Next, add the chopped tomatoes, tomato sauce, tomato paste, and your choice of seasoning (such as parsley, salt, and pepper) to the pan. Cook this mixture for about 5 minutes to allow the flavors to meld together.

Making the vegan bechamel sauce

STEP 1
Heat a frying pan on medium/low heat and melt some vegan butter. Reduce the heat to low and add the rice flour to the pan. Stir and cook this mixture for 2-3 minutes until it starts to bubble up.

STEP 2
In a small bowl, combine ½ cup of plant-based milk and corn starch. Add this mixture to the pan and stir until it is well combined. Then add another ½ cup of plant-based milk and continue stirring.

STEP 3
Keep adding the plant-based milk in small batches, stirring well after each addition, until you have used all of it. Once the sauce has thickened, add salt, nutmeg, and pepper. Stir to combine these ingredients.

Assembling and baking the moussaka

STEP 1
Grease the bottom of a 9 x 7 x 3-inch oven-safe glass dish with vegan butter. This will prevent the eggplant slices from sticking to the bottom of the dish. Arrange a layer of the roasted eggplant slices in the dish, making sure not to overlap them.

STEP 2
Cover the eggplant slices with the vegan ground beef ragu that you prepared earlier. Add another layer of the roasted eggplant slices on top of the ragu.

STEP 3
Generously pour the vegan bechamel sauce over the top of the dish, covering the eggplant slices. If you like, you can also add some grated vegan cheese at this point. Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius) and bake the moussaka for 15 minutes.

💡 Expert tip

The key to this vegan moussaka is the preparation of the eggplant. Salting the sliced eggplant and allowing it to sit for at least 20 minutes, or even overnight, helps to remove any bitterness and excess moisture. Plus, roasting the eggplant slices before laying them in the moussaka removes any excess moisture, preventing the dish from becoming watery while adding a smoky flavor.

🔄 Variations

Try a different type of ragu. Instead of using TVP, you can make a lentil ragu for a change in texture and flavor. This will give your vegan moussaka a unique twist and add a good amount of protein.

If you like mushrooms, consider adding them to your ragu. This will not only add a meaty texture but also a rich, earthy flavor that complements the other ingredients beautifully.

You can also experiment with walnut and cauliflower mince as we do in our vegan spaghetti Bolognese recipe. Cauliflower gives the minced texture, while walnut adds

🥣 Serving ideas

This vegan moussaka is a delicious and hearty dish that can be enjoyed in various ways. It is a perfect main course for a cozy family dinner.

I love serving it with a side of cooked brown rice or some simple mixed salad with balsamic vinaigrette. Of course, any other grain would do, like quinoa, millet, or buckwheat.

In addition, this dish goes well with other potato-based dishes. You can serve it with vegan mashed potatoes or a savory sweet potato casserole. The soft texture of the potatoes and the creamy bechamel sauce of the moussaka make for a truly comforting and satisfying meal.

And of course, you can never go wrong with a classic side of roasted or steamed vegetables. Some roasted cauliflower or carrots would add a pop of color and a healthy crunch to your meal.

❄️ Storing tips

Storing and reheating this vegan moussaka is simple, and the flavors even intensify over time, making it a perfect meal prep option.

To store, allow it to cool completely after baking. Once cooled, transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days without any issues.

If you have used a freezer-safe dish, you can also freeze it. Just make sure to divide it into single-serving portions before freezing for easier reheating. It can be kept in the freezer for up to 3 months.

To reheat, if frozen, make sure to thaw it overnight in the refrigerator before reheating. You can reheat it in the oven at 350°F. Cover it with foil to prevent the top from burning and bake it for 30-40 minutes, or until it is heated through. If you are reheating a single portion, it can also be reheated in the microwave. Just make sure to stir it every few minutes to guarantee even reheating.

🤔 FAQs

More vegan eggplant recipes

Eggplant/aubergine is such a versatile ingredient to have around. We listed more than 30 delicious vegan eggplant recipes from appetizers through lunch to dessert. Or check out the ones below.

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