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Vegan Moussaka Recipe

Name: Vegan Moussaka Recipe
Prep time: 30 min
Total time: 6960 min
Ingredients: 2 large eggplants, sliced lengthwise into 1/4 inch slices; 1/4 cup of olive oil; 1 onion, chopped; 3 cloves of garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 zucchinis, sliced; 1 cup of diced tomatoes; 1 tbsp of tomato paste; 1 tbsp of dried oregano; 1 tbsp of dried basil; 1/2 tsp of ground cinnamon; 1/4 tsp of ground nutmeg; 1/2 cup of dry red wine; 1/2 cup of vegetable broth; Salt and pepper to taste; Vegan cheese (optional); For the Bechamel Sauce:; 4 cups of unsweetened soy milk; 1/2 cup of all-purpose flour; 1/2 cup of vegan butter; 1/2 tsp of ground nutmeg; Salt and pepper to taste

Cuisine Diet Greek Vegan

How to make Vegan Moussaka ?

Preparation Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Serve: 6-8

Ingredients for Vegan Moussaka Recipe

#	Ingredients
1.	2 large eggplants, sliced lengthwise into 1/4 inch slices
2.	1/4 cup of olive oil
3.	1 onion, chopped
4.	3 cloves of garlic, minced
5.	1 red bell pepper, chopped
6.	1 green bell pepper, chopped
7.	2 zucchinis, sliced
8.	1 cup of diced tomatoes
9.	1 tbsp of tomato paste
10.	1 tbsp of dried oregano
11.	1 tbsp of dried basil
12.	1/2 tsp of ground cinnamon
13.	1/4 tsp of ground nutmeg
14.	1/2 cup of dry red wine
15.	1/2 cup of vegetable broth
16.	Salt and pepper to taste
17.	Vegan cheese (optional)
18.	For the Bechamel Sauce:
19.	4 cups of unsweetened soy milk
20.	1/2 cup of all-purpose flour
21.	1/2 cup of vegan butter
22.	1/2 tsp of ground nutmeg
23.	Salt and pepper to taste

Steps of Vegan Moussaka Recipe

#	Steps
1.	Preheat the oven to 375°F (190°C).
2.	Lay the sliced eggplants on a baking sheet and brush both sides with olive oil.
3.	Roast the eggplants in the oven for 20-25 minutes until they are golden brown and tender.
4.	Roast the eggplants in the oven for 20-25 minutes until they are golden brown and tender.
5.	Add the onions and sauté for 2-3 minutes until translucent.
6.	Add the garlic and sauté for another minute until fragrant.
7.	Add the chopped bell peppers and zucchinis to the pan and sauté for 5-7 minutes until softened.
8.	Add the diced tomatoes, tomato paste, oregano, basil, cinnamon, nutmeg, red wine, and vegetable broth to the pan. Mix well.
9.	Season the mixture with salt and pepper to taste.
10.	Reduce the heat to low and let the mixture simmer for 20-25 minutes until most of the liquid has been absorbed.
11.	While the vegetables are simmering, prepare the bechamel sauce.
12.	In a large saucepan, melt the vegan butter over medium heat.
13.	Add the all-purpose flour and whisk continuously for 2-3 minutes until the mixture turns golden brown.
14.	Slowly add the unsweetened soy milk to the pan, whisking continuously to prevent lumps.
15.	Continue whisking until the mixture thickens, about 10-15 minutes.
16.	Add the nutmeg, salt, and pepper to the sauce and mix well.
17.	When the vegetables are done simmering, remove them from the heat.
18.	In a 9x13 inch baking dish, layer the roasted eggplant slices on the bottom of the dish.
19.	Add the vegetable mixture on top of the eggplants, spreading it evenly.
20.	Pour the bechamel sauce over the vegetables, spreading it evenly. (21) Optional: Sprinkle vegan cheese on top of the bechamel sauce. (22)Bake the moussaka in the oven for 30-35