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vegan greek moussaka musaca greceasca de post

Eggplant Casserole - Vegan Greek Moussaka

This vegan Greek moussaka layers roasted eggplant, a savory mushroom-and-soy filling, and fluffy garlic mashed potatoes in place of the classic bechamel. A hearty, dairy-free casserole that's ready in about 75 minutes.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Choose Serving Size 6

Ingredients 

  • 1 Tbsp olive oil
  • 3 potatoes peeled, cubed
  • 1 clove garlic minced
  • 2 eggplants sliced
  • 500 g Pleurotus oyster mushrooms chopped
  • 100 g textured soy protein granules or chunks
  • 10 cherry tomatoes chopped
  • 1 Tbsp tomato paste
  • 1 onion chopped
  • ½ tsp smoked paprika
  • pinch nutmeg
  • salt and pepper to taste

Instructions

  • In a medium pot, add the peeled potatoes with a pinch of salt. Cover with water and bring to a boil. Once it starts boiling, turn the heat to low and cook the potatoes until soft, about 15 minutes. Drain the water, but save 1 cup. Add the minced garlic clove into the pot and puree the potatoes using a hand mixer, directly in the pot. Add a little of the reserved water if needed. Add nutmeg, salt and pepper to taste. Mix until smooth and fluffy.
  • Meanwhile, add the textured soy protein chunks or granules to a bowl. Add the smoked paprika, a pinch of salt and pepper, and cover with boiling water. Let them soak for about 10 minutes, then drain well.
  • Preheat the oven to 200C.
  • Line a baking tray with parchment paper, drizzle with a little oil, and layer the sliced eggplants in a single layer. Sprinkle them with salt and pepper and bake for about 15 minutes.
  • Heat a large pan over medium heat. Add the chopped onion and saute for about 3 minutes.
  • Add the chopped mushrooms and continue to cook for about 10 minutes, stirring occasionally.
  • Add the tomatoes and stir in the tomato paste. Mix to incorporate all the ingredients. Add the soaked soy protein chunks and granules. Season with salt and pepper to taste and set aside.
  • Using a baking dish, layer the bottom with the baked eggplant slices, top with the mushroom filling, cover with one more layer of eggplant slices, and finish with the mashed potatoes.
  • Bake for about 30 minutes, or until lightly golden on top.
  • Sprinkle with smoked paprika and serve, with a glass of red wine if you like.

Notes

Let the moussaka rest 15-20 minutes before slicing for cleaner layers. Serve warm, with a glass of red wine if you like. Store leftovers covered in the fridge for up to 3 days.