This plant-based version of the classic Moussaka is everything you need in a family meal–easy, tasty, filling and comforting. With layers of eggplant, vEEF® Classic Burger Patties and creamy vegan bechamel, what's not to love?
- 2x vEEF® Classic Burger Patties, defrosted
- 100g onion, chopped
- 100g carrot, chopped
- 75g celery , chopped
- 5g garlic, chopped
- 20g tomato paste, (or sub with 150g grated tomato)
- 75g red wine
- 125g vegetable stock/water
- 10g parsley, chopped
- 5g thyme
- salt & pepper, to taste
- 65g extra virgin olive oil
- 2x eggplant, sliced to 1cm thick slices
- 75g flour
- 75g dairy-free butter
- 400g oat/soy milk
- ¼ tsp nutmeg powder
- 1 clove
- salt & pepper
Add half of the olive oil in a hot pan. Use a spatula to break down and brown the vEEF® patties.
Cook onion, garlic, carrot, celery and thyme in olive oil. Add salt.
Add tomato paste and cook for another 2 minutes.
Deglaze with red wine and reduce until a syrupy texture is achieved.
Add vegetable stock or water and simmer for 15 minutes.
Season it to taste and finish with fresh chopped parsley.
Melt the dairy-free butter in a pot. Once melted, whisk in flour to make a roux.
Once roux has been cooked for 2 minutes, slowly drizzle in milk while stirring.
Bring to boil and add all the spices and seasoning.
To assemble moussaka
Preheat oven to 190°C.
While oven is preheating, pan fry eggplant slices 'till golden brown.
Grease a 13x9" casserole dish and layer with fried eggplant slices.
Spread filling mixture evenly on top of the eggplant slices.
Place the final layer of eggplant on top of the filling mixture.
Spread the bechamel sauce evenly over the final layer of eggplant slices.
Bake the moussaka uncovered in oven for 45 minutes.
Remove moussaka from oven and let rest for 15 minutes to reabsorb the liquids before serving.