Vegan Moussaka Recipe

Prepare and salt eggplant

Slice the eggplants lengthwise into 1/2-inch slices. Lay slices on a tray, sprinkle 1 tsp salt over them and let sit 20 minutes to draw out bitterness. Pat dry with paper towels.

Preheat the oven to 220°C (430°F). Arrange potato, zucchini and red pepper slices on two baking sheets in a single layer. Brush or toss with 4 tbs olive oil, remaining 1 tsp salt and 1 tsp black pepper so all pieces are lightly coated.

After the eggplant has rested and been patted dry, brush both sides with a little olive oil and add to the baking sheets. Roast vegetables for 20–30 minutes, turning once halfway through, until edges are browned and vegetables are tender but not falling apart. Remove and set aside.

In a large skillet or saucepan, heat 2 tbs extra virgin olive oil over medium heat. Add the chopped onion, carrot and celery and cook until softened, about 6–8 minutes, stirring occasionally.

Add minced garlic, dried oregano and dried thyme and cook for 1 minute until fragrant.

If using, pour in the red wine and simmer 2–3 minutes to reduce slightly and deglaze the pan, scraping up any browned bits.

Stir in the crushed tomatoes and tomato paste. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.

Season with maple syrup (or sugar), chopped basil, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep warm off the heat until assembly.

In a medium saucepan, heat 3 tbs olive oil over medium heat. Whisk in the 60 g all-purpose flour to form a roux. Cook, whisking continuously, for 1–2 minutes without browning.

Gradually whisk in 600 ml unsweetened soy milk a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly until it thickens to a pourable but coat-the-back-of-a-spoon consistency, about 6–8 minutes.

Stir in 4 tbs nutritional yeast, 1 tsp ground nutmeg, 1 tsp salt, 1 tsp ground pepper and 1 tbs lemon juice. Taste and adjust seasoning. If too thick, thin with a few tablespoons of plant milk.

Preheat oven to 180°C (350°F). In a small bowl combine 60 ml olive oil, chopped parsley, optional oregano/thyme leaves and lemon zest to make the herb oil. Reserve a tablespoon for brushing the top later.

Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread a thin layer (about 1 cup) of the tomato sauce on the bottom of the dish to prevent sticking.

Layering: Arrange half of the roasted potato slices in an even layer across the bottom. Spoon and spread about half of the tomato sauce over the potatoes. Next arrange a layer of half the roasted eggplant and zucchini slices to cover the sauce. Spoon another 1 cup of tomato sauce over the vegetables.

Repeat: Add the remaining potato slices (if any), then remaining tomato sauce, then the remaining eggplant and zucchini to build up two to three layers depending on your dish depth. Finish with any remaining tomato sauce so top is well coated.

Pour the prepared vegan bechamel evenly over the assembled layers, using a spatula to smooth the surface. The sauce should reach the top of the vegetables.

Sprinkle the top with optional vegan grated cheese and breadcrumbs, then brush the reserved tablespoon of herb oil over the top for shine and flavor.

Bake in the preheated 180°C (350°F) oven for 35–45 minutes until the top is set, golden and bubbling at the edges. If the top browns too quickly, tent loosely with foil.

Remove from oven and let rest 20–30 minutes before slicing; this helps the moussaka set and makes portions hold together. Drizzle with additional herb oil and scatter extra chopped parsley before serving.