Description

Ingredients

• For the layers
• 🥔 5 large potatoes, peeled and thinly sliced Original: 🥔 5 large potatoes, peeled and thinly sliced
• 🍆 1 medium eggplant, sliced Original: 🍆 1 medium eggplant, sliced
• 🫑 1 red bell pepper, chopped Original: 🫑 1 red bell pepper, chopped
• 🧅 1 large onion, chopped Original: 🧅 1 large onion, chopped
• 🥕 2 carrots, grated Original: 🥕 2 carrots, grated
• 🧄 2 cloves garlic, minced Original: 🧄 2 cloves garlic, minced
• 🍅 400ml tomato passata or pureed tomatoes Original: 🍅 400ml tomato passata or pureed tomatoes
• 🌿 1 teaspoon dried oregano or thyme Original: 🌿 1 teaspoon dried oregano or thyme
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🛢️ Olive oil for cooking
• For the topping
• 🥛 200ml plant-based milk (soy, almond, or oat) dairynutssoy Original: 🥛 200ml plant-based milk (soy, almond, or oat)
• 🌾 2 tablespoons flour gluten Original: 🌾 2 tablespoons flour
• 🧈 2 tablespoons vegan butter or olive oil dairy Original: 🧈 2 tablespoons vegan butter or olive oil
• 🌿 Nutmeg (optional) Original: 🌿 Nutmeg (optional)

Preparation

• 🔥 Preheat the oven to 200°C (400°F).
• 🥔 Boil potato slices for 5 minutes. Drain and set aside.
• 🥣 In a pan, heat olive oil. Sauté onion, garlic, carrots, and bell pepper until softened. Add eggplant slices and cook for 5 more minutes.
• 🍅 Stir in tomato passata, oregano, salt, and pepper. Simmer for 10 minutes until thickened.
• 🏗 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.
• 🥄 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.
• 🧴 Pour the topping over the moussaka. Spread evenly.
• 🔥 Bake for about 35–40 minutes until golden and bubbling. Let cool slightly before serving.

Total Time

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