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About this recipe

Ingredients

• 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) dairynutssoy
• 🌾 2 tablespoons flour gluten
• 🧈 2 tablespoons vegan butter or olive oil dairy
• 🌿 Nutmeg (optional)

Preparation

• 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.

Timing details

Nutrition

Estimated values per serving.

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