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Vegan Moussaka
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5 from 39 votes

Vegan Moussaka

This hearty Vegan Moussaka consists of different layers of roasted eggplant and potatoes, a delicious and umami-packed cauliflower and walnut ragu, and a creamy vegan bechamel made with cashews.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: greek
Keyword: Vegan Moussaka
Servings: 4 people
Calories: 506kcal

Ingredients

Layer 1 - Roasted Vegetables

  • 2 medium size potatoes
  • 1 large eggplant
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Layer 2 - Vegan Ragu

  • ⅓ medium size cauliflower
  • ⅓ cup walnuts
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 small onion
  • 2 garlic cloves
  • 2 carrots
  • 2-3 button mushrooms
  • 600 g chopped tomatoes (canned or fresh)
  • 1 teaspoon oregano
  • 1 bay leaf

Layer 3- Vegan Bechamel

  • 100 g cashews presoaked
  • 400 ml water
  • 1 tablespoon yeast flakes
  • 40 g plant-based margarine or vegan butter
  • 40 g all purpose flour

Instructions

1. Prepare the Roasted Eggplant and Potatoes

  • Preheat the oven to 200C (400F)
  • Peel and slice the potatoes into 2 cm thick slices. Wash and slice the eggplant (vertically) into medium-size slices.
  • Place the potatoes and eggplant slices on a big baking tray, brush gently with olive oil, sprinkle some sea salt and bake for about 20 minutes or until golden.

2. Prepare the Vegan Ragu

  • Cut the cauliflower into big florets and add into a food processor. Add the walnuts and pulse a couple of times. Keep pulsing a few times until everything is completely combined and grounded.
  • Transfer the mixture to a baking tray. Add half of the spice mixture (cumin, coriander, cloves, cinnamon, black pepper, nutmeg, and salt) and drizzle some olive oil on the top.
  • Bake for about 20 minutes at 180C (350F) stirring the mixture halfway through. When the mixture is cooked turn off the oven and leave aside.
  • Finely chop the onion, carrot, mushrooms, and mince the garlic.
  • Heat some oil in a big saucepan and add the onions. Stir for a couple of minutes until softened. Then add the garlic, carrot, and mushrooms.
  • Leave cooking for 10-12 minutes. Add the chopped tomatoes and the other half of the spice mixture, oregano, and bay leaf. Stir until all the ingredients are perfectly combined.
  • Lower the heat and leave simmering for at least 20 minutes. Adjust with sugar if the sauce is too acidic.

3. Prepare the Vegan Bechamel

  • Leave the cashews soaking in warm water for 20-30 minutes or soak them overnight at room temperature. Rinse and set aside.
  • Add the presoaked cashews to a blender jug with the water and yeast flakes. Blend until you have a smooth cream.
  • Using a medium-size pan heated to medium-low heat, add the plant-based margarine and stir until melted. Gradually add the flour while you keep whisking until you have a smooth kind of paste.
  • Slowly pour the cashew cream, while you keep whisking. Keep mixing until you have the right consistency and no lumps are formed.

4. Assemble the Moussaka

  • Assemble the Moussaka using a medium-size casserole dish by creating layers. First, add the roasted potatoes and eggplant, then add the tomato ragu, add another layer of eggplant and to finish the moussaka, add the cashew bechamel.
  • Bake the Moussaka for about 20 minutes. Then optionally, you can broil the top for about 2-3 minutes to get a nice golden colour.

Nutrition

Calories: 506kcal | Carbohydrates: 56g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Sodium: 1484mg | Potassium: 1467mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5705IU | Vitamin C: 43mg | Calcium: 133mg | Iron: 6mg