By RichardObradovic | Balkan | Apr 28, 2025
🍆 A hearty, comforting moussaka layered with potatoes, vegetables, and a rich tomato sauce — a perfect plant-based version of a beloved classic!
For the layers:
🥔 5 large potatoes, peeled and thinly sliced
🍆 1 medium eggplant, sliced
🫑 1 red bell pepper, chopped
🧅 1 large onion, chopped
🥕 2 carrots, grated
🧄 2 cloves garlic, minced
🍅 400ml tomato passata or pureed tomatoes
🌿 1 teaspoon dried oregano or thyme
🧂 Salt and pepper, to taste
🛢️ Olive oil for cooking
For the topping:
🥛 200ml plant-based milk (soy, almond, or oat)
🌾 2 tablespoons flour
🧈 2 tablespoons vegan butter or olive oil
🌿 Nutmeg (optional)
1. 🔥 Preheat the oven to 200°C (400°F).
2. 🥔 Boil potato slices for 5 minutes. Drain and set aside.
3. 🥣 In a pan, heat olive oil. Sauté onion, garlic, carrots, and bell pepper until softened. Add eggplant slices and cook for 5 more minutes.
4. 🍅 Stir in tomato passata, oregano, salt, and pepper. Simmer for 10 minutes until thickened.
5. 🏗️ Layer the bottom of a baking dish with half of the potato slices. Add a layer of the vegetable sauce. Repeat and finish with a layer of potatoes.
6. 🥄 For the topping: In a small pot, melt vegan butter, stir in flour, then gradually whisk in plant milk until a smooth sauce forms. Season with a pinch of nutmeg.
7. 🧴 Pour the topping over the moussaka. Spread evenly.
8. 🔥 Bake for about 35–40 minutes until golden and bubbling. Let cool slightly before serving.