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Mama's Moussaka

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?
Prep Time 1 hr 30 mins
Cook Time 1 hr 30 mins
Total Time 3 hrs
Course Main Course
Servings 4

Equipment

  • 13 x 9" casserole dish

Ingredients
  

Filling

  • 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

Bechamel sauce

  • 75g flour
  • 75g dairy-free butter
  • 400g oat/soy milk
  • ¼ tsp nutmeg powder
  • 1 clove
  • salt & pepper

Instructions
 

Filling

  • 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.

Bechamel Sauce

  • 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.