Follow us


Vegan moussaka: the Greek recipe to scream!

Vegan Moussaka

One of the best dishes of the Greek tradition, in a reworking suitable for those who do not consume meat or dairy products: here is the vegan moussaka.

Vegan moussaka is a creamy goodness that uses flavored mashed potatoes instead of minced meat. Instead of the classic béchamel, however, we used soy béchamel, which is very easy to prepare.

Spiced with the classic mix of cinnamon , oregano and nutmeg, this vegan moussaka will be a welcome single dish for the whole family.

Vegan Moussaka
Vegan Moussaka

Preparation of the vegan moussaka

  1. To make your vegan moussaka, boil the potatoes in their skins, starting with cold water.
  2. In the meantime, when the potatoes are cooked, cut the aubergines into slices, with the peel, and then brush them with extra virgin olive oil, placing them on a baking tray covered with parchment paper.
  3. Bake the aubergine slices in the oven at 180 ° C , turning them halfway through cooking, for about 15 minutes.
  4. Peel the cooked potatoes and then mash them with a potato masher.
  5. Flavor the puree with nutmeg, dried oregano and a hint of cinnamon, as well as the fine salt of course.
  6. Thinly slice an onion, brown it in a pan with oil and then pour the tomato sauce and a little salt, and cook in a covered pot for about ten minutes.
  7. Now take care of the soy béchamel . Heat three tablespoons of extra virgin olive oil in a saucepan, then add flour or corn starch and mix everything until you get a homogeneous roux.
  8. Heat the soy milk and pour it slowly, then stir over low heat, seasoning with salt, making everything thicken.
  9. Salt the baked aubergines.
  10. Dirt the pan with a little sauce, then layered the aubergines alternating them with bechamel , mashed potatoes, tomato sauce.
  11. Complete by covering the surface with the béchamel, then bake at 180 ° C for about 45 minutes.
  12. Serve your vegan moussaka.

Also try the vegan carbonara



This dish of Greek origins, halfway between a parmigiana and an Italian lasagna, can be kept in the refrigerator for about 2-3 days in a container with an airtight lid. We do not recommend freezing in the freezer.


Read also

Recipes5 hours ago

Pan-fried mushrooms and potatoes: the greedy side dish of autumn

The recipe for mushrooms and potatoes is a delicious side dish with a flavor of the forest in autumn. Let’s...

Recipes7 hours ago

The delicious sugar-free orange marmalade

Sugar-free orange marmalade never disappoints: lots of fruit, zero sweetener for a perfect recipe on its own or to fill...

Food7 hours ago

Soluble fibers: what they are, what they are used for and where they are found

Soluble fibers are among the essential elements for the proper functioning of our body. Here’s where we can find them...

Recipes10 hours ago

Vegetarian burrito with peppers and zucchini: the recipe from scratch!

Vegetarian burritos with peppers and zucchini are a tasty take on the traditional Mexican dish Vegetarian burritos with peppers and...

Recipes24 hours ago

Are you peckish? Try the mazzafame pancakes

Incredibly irresistible, mazzafame fritters are one of the most loved and appreciated street food in Abruzzo. The mazzafame fritters are...

Food1 day ago

Foods rich in fiber: what they are and why they are good for you

Foods rich in fiber are an indispensable part of proper nutrition. In fact, these are foods that should never be...

Recipes1 day ago

Persimmon cream: the recipe for a tasty and healthy dessert

Here is the recipe for an ideal dessert to be enjoyed at the end of the hot season: persimmon cream...

Recipes1 day ago

Who said you can’t make a savory crumble?

The savory crumble is a great side dish, easy to customize according to the seasons. Here is our easy recipe...