It's been a tiring week. Marc and I only have 3 shifts at the restaurant, but it's hours of non stop treadmill. We don't really want more then that. Lately we have taken shifts that have been dropped, so it often turns to four days.
On the day that I don't work and Marc does, or the day I work and Marc's off, we try to have dinner ready for when the other gets home close to midnight.
While Marc was at work I made one of our favorite comfort foods, inspired by a popular Greek dish called moussaka. I have made it a few times.
This time I changed it a bit. It was already non traditional with it being plantbased, so I changed the potatoes a bit for this one. An experiment.
Moussaka
Eggplant 600g
I would say that the eggplant for this would most likely be sliced in rounds, and baked or pan fried first.
I decided to grill mine on an electric grill. I cut them in long slices and I didn't use oil for the grill. I actually just forgot but it's non stick.
After grilling all of the eggplant, I put them aside to make the other parts.
The vegan meat sauce
Vegan mince 340
Tomatoes 600 ml
Onion 150g
Garlic 30g
Celery 25g
Carrot 100g
Oregano 1tsp
Pepper 1 tsp
Cinnamon 1tsp
Cayenne pepper 1tsp
Salt to taste
Oil for frying
I chose one of my favourite product which is soy based. For people that don't want to use this, they can cook brown lentils, until they are tender but not too soft and grind up walnuts or other nuts to mix together.
This product when cooked with the other ingredients, is very close to the real thing in texture.
I like tomatoes so I used quite a bit to add to the sauce. They were from a can.
Saute the onions, carrots, celery. Add garlic, and seasonings to cook until tender and golden.
Add the vegan meat, break it up stirring in the other items.
Add tomatoes and stir together.
Simmer until it thickens and there is less moisture.
The potatoes
Potatoes 500 g
Vegan yogurt 1 cup
1 cup veggie broth
Salt and pepper to taste
I have usually sliced and baked the potatoes, but this time I tried mashed potatoes. Mashed potatoes would most likely be the least traditional for Moussaka. I can't say which I liked more. The more traditional way to cook the potatoes may be to slice and fry. Using mashed potatoes made it more similar to Shepard's pie.
The reason I used vegan yogurt was to replace butter which I would have used if I had it.
The sauce
Flour 20g
Plant milk 400 ml
Butter or oil 25g
Nutritional yeast 1/4 cup
Salt 1tsp
Pepper 1tsp
Nutmeg 1/4 teaspoon
This is a non traditional bechamel sauce. A basic bechamel would use milk, butter and flour. I used soy milk, olive oil, and flour with additional nutritional yeast.
I like to use soy milk for these things because of the neutral flavor and it's thickness.
I have used a little nutmeg along with salt and pepper. I am not a huge fan of nutmeg in savoury dishes but for this I feel it's necessary.
On medium low I add the oil to a saucepan then sprinkle in the flour.
It needs to be stirred constantly so the flour doesn't lump.
When the flour and oil is mixed together, add the milk bit by bit whisking constantly until smooth.
I did not use a whisk and I also walked away for a bit, so it did lump.
To fix this I put it in a strainer and it comes out smooth.
Adding nutritional yeast was something that was not necessary but I did it for a bit of a cheesy flavor. This turned a sauce that should be white, into a yellow sauce. It won't win over a Greek moussaka maker, but it tasted good.
Assembly
Let me just clear up the fact that I started with the eggplant layer first, which should not be. This was due to being distracted by the bad shows that I was watching while cooking.
The potatoes would usually go first then layers of eggplant, meat sauce topped with bechamel sauce. You can put some eggplant on top.
Well I totally changed it from the last time I made it but this still worked and was a dish that goes fast in this two person household.
I added the eggplant on the bottom then spread the potatoes. I added all of the vegan meat sauce after that.
This was not the way I usually do it but I did it anyway. Please don't tell a Greek chef on me. I assure you it was well enjoyed even this way.
At the end I poured over the sauce. I was nervous that my pan wasn't deep enough but I had faith that it would all fit and it did. One more drop and I would have been doomed.
This pan was 9 by 13 inches.
I baked it in the oven on 350 F for around 30 minutes. All of the ingredients were already precooked so this was long enough.
After taking it out of the oven, it needs to rest for 20 minutes or so before cutting it and serving.
A slice of this with some salad is perfect for me. Marc had no salad and three slices instead.
Reminder: this is not the usual way to layer and it usually is done with sliced potatoes. I personally did not think it was less good this way, but it was different. It depends on my mood weather to mash the potatoes or keep them sliced.
Thanks for dropping by and have a great day
design by: @KidSistersPhotos taken with a Nikon D7500 and are of my ownership
Wow! This dish takes a lot of time with so many details! I could never do things like this!🙀😂
It only takes time if you are taking photos haha. It can be whipped up fast if you are not posting it.
It looks so amazing and delicious! I wish I could have some 😋.
I wish I could share. But I want your food in exchange haha.😊
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Getting up in the morning and seeing the pie, It's making me hungry.
I love the layers they have different flavors but they definitely combine well.
It's evening here. Good morning my friend. I appreciate that you were hungry seeing this.😊
Waooo!
A delicious recipe my friend...love your pictures. Spectacular
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Many thanks my friend!!!!
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Thank you very much!
Thank you so much.
Wow!!! This looks absolutely tempting. This is one of my favorite dishes in the whole world; unfortunately, I've been lazy to prepare it. Your vegan version is amazing; besides, it looks so professional. You're an awesome cook, my friend!
I'd wish I could find these products around here. That being said, it's so good when we see what we can do with them once we find them. Have a great evening ❤️😁🌿
The main products are eggplant, potatoes, meat and tomatoes. You have that. I think you would do wonders and take it to the next level.
Thank you my friend!!!!😊❤️
You're right! I don't know if I could take it to any level, lol, but I can use homemade almond milk and buy some soy meat. I'll try!!!
I loved your dish, it made my mouth water! haha.
I congratulate you for your tasty, nutritious and healthy recipe!
I wish you happy dreams, I send you hugs and blessings! @carolynstahl
Your wish for happy dreams is much appreciated as I am on my way to bed. Thank you so very much. Hugs and blessings to you to @kristal24
Great job. My mother always used to do the English Shephards Pie with mashed potatoes, but the sliced potatoes is also a popular method.
I have only seen mashed in a Shepard's pie, and mostly sliced in Moussaka but I like it both ways.😊
Looks like the egg plant you used is completely different from the texture of the eggplant in my country. I've seen in one of the big markets here imported eggplant, the price is very expensive. maybe I'll try it next time, I'm getting more curious about the taste.
I can get your eggplants here but they are quite different. I like the kind in your country for Asian dishes but we mostly have these big ones. Yours are more soft and watery. I really hope you can try these soon.
The word 'moussaka' is so close to 'musaca' which is a similar dish but with potatoes instead of eggplants and of course meat. But would love to try the vegan one sometime! :)
Apparently moussaka is sometimes made without eggplant. I am not that familiar with the dish itself. I just had it years ago and now started making the plantbased version. It's a simple but comforting dish.
Excellent combination, I love to use eggplant in my recipes. I like your final presentation, it looks delicious
Thank you so much for the compliment!
Oh my my, this looks fantastic. Your recipes and flavour combinations are always stunning and delicious. I really need to add this to the already long list of “To Make” recipes. I am already thinking of fire/coal roasting the eggplant to add some extra depth of flavour. Thanks for always sharing such awesome recipes!
I think that fire roasted eggplant is the ultimate way to cook it. I just don't have easy access to fire hahah. City life with no yard or balcony.
You could probably do the whole thing outside if you have the facility. I would totally love to do that.
Thank you for you wonderful praise.
You and your recipes deserve it!
Oh yes, I am for sure going to make some soon on the grill or over coals. The recipe screams for that smoky element.
I am sorry to hear that! Hopefully, you will get the opportunity to cook outside a bit.
Thank you for sharing your recipe for vegan moussaka! It sounds delicious, and I love that you were able to make it your own by using mashed potatoes instead of sliced potatoes. I'm sure it was a hit with Marc!
I've never made moussaka before, but I'm definitely going to try your recipe. It looks like a fairly easy dish to make, and it's definitely something that I would enjoy.
I also appreciate the tips that you included in your recipe. I especially found the tip about using a strainer to remove any lumps from the bechamel sauce to be helpful.
This is an easy thing to make and can be made fast especially with someone helping to prep. I liked the mash but really the sliced was just as good. I really hope you try it.
Thanks very much my friend.
Delicious, I try making this. Tnks for sharing...
Thank you too!
Thank you very much
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Thank you very much
Wow, it is without a doubt a very special dinner, it takes a long time to prepare, I love the amount of spices it has, in my country it is customary to cook with few spices, surely that dish was an explosion of flavors, regards
I can assure you that it really doesn't take long and it is very simple. It can be made with as many or as few seasonings as you like.
I appreciate your comment very much.
I'm Greek, I don't know how to cook moussaka but I sure know how to eat it haha! I can safely say your vegan moussaka looks delicious! Well played!
My sister went vegan the past few months, need to show her this recipe! Moussaka was one of her favourite foods when she ate meat!
Dear friend you are the best creator of food which is definitely delicious and no doubt it tastes good.
I had seen one friend of ours making Greek moussaka and he was so much stressed during the process.
But your simplicity and explanation are great and make it beautiful with nice photos. Thanks for sharing
I am sure you are the winner congratulations ( I haven't checked yet qurator's posts or page) A hug 💖
That's so funny that he was frustrated. He was probably making a much more authentic dish then mine. I do things with short cuts my way haha.
Thanks for your support my friend!😊❤️
I think it is a very nutritious and tasty dish, I like how you explained the preparation process step by step. I will save the post to make this dish someday.