Vegan Moussaka

Name: Vegan Moussaka
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 1 ½ pounds (680g) eggplant ((medium-to-large sized works best)); Kosher salt; 2 pounds (900g) Yukon gold potatoes; 6 tablespoons olive oil, (divided); 2 ½ teaspoons dried oregano, (divided); 3 garlic cloves, (grated or minced ); Freshly cracked black pepper; 2 tablespoons olive oil; 1 medium yellow onion, (chopped); 4 garlic cloves, (grated, minced, or finely chopped ); 1 cinnamon stick*; 1 tablespoon fresh thyme leaves* ((no need to chop, small bunches are fine too)); 1 pinch of ground cloves; ½ teaspoon red pepper flakes ((optional; omit for mild; use 1 tsp for a kick)); 3 tablespoons tomato paste; 12 to 16 ounces (340 to 450g) vegan ground meat ((we like Impossible Burger)**); 8 ounces (227g) cremini mushrooms (or mushrooms of choice), (finely chopped or pulsed in food processor); ⅓ cup (80 mL) dry red wine ((see notes for substitute)***); 1 28-ounce (800g) can of crushed tomatoes; ½ teaspoon kosher salt; 1 bay leaf; ½ teaspoon porcini mushroom powder ((optional for extra savory oomph) ); 1 large handful of fresh basil (or parsley, chopped); 1 cup (140g) raw cashews, (soaked overnight or quick soaked*); 1 ¾ cups (420 mL) water; ½ teaspoon freshly grated nutmeg; ½ teaspoon garlic powder; ½ cup (40g) nutritional yeast; ¾ teaspoon kosher salt, (more to taste); 4 tablespoons (½ stick / 56g) vegan butter ((or extra virgin olive oil))

Instructions

Prep:1hCook:1h 15min

You’ll fall deep into comfort food heaven after tasting this Vegan Moussaka. This Greek layered casserole is delightfully indulgent, featuring layers of roasted potatoes and eggplant, a rich “meat” sauce, and an incredible vegan bechamel, all baked to creamy perfection. A must for special occasions!

Vegan Moussaka

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

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