Moussaka is a traditional Greek recipe for those who love great food! Baked potatoes and satisfying eggplant slices with a rich tomato and Vegan Italian Sausage Meat sauce. All of this is covered with a thick and creamy bechamel sauce. It is so good!!

Greek Moussaka

There are three steps for this recipe: first you prepare 4 batches of the Vegan Italian Sausage Meat (click here for recipe). Then you make the tomato sauce. Next, you bake the potato and eggplant slices to soften them up and last but not least you make the bechamel sauce. It is a time consuming recipe and somewhat difficult, but it satisfies the food lovers! 🙂

Ingredients for a 30×20 cm (about 11×8 inches) oven pan (serves 4-6)

For the tomato sauce:

  • 4 doses of the Vegan Italian Sausage Meat (click here for the recipe)
  • 1 peeled carrot, grated
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 2 cups of grated tomatoes
  • 70 grams of tomato paste
  • 1 teaspoon of organic raw cane sugar
  • 1/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of oregano
  • salt and pepper
  • olive oil

For the bechamel sauce (double the dose if you want the sauce thicker!):

  • 1 tablespoon of vegan butter
  • 1/4 cup of rice flour
  • 500 ml of soy milk
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of sea salt
  • some grated vegan cheese if you wish

For the moussaka layers:

  • 4 potatoes
  • 2 eggplants
  • olive oil

In a deep frying pan that has a cover add some olive oil. Heat it up over medium heat and then add the chopped onion and the garlic. Saute them for 3-4 minutes and then add the grated carrot and about 3 cups of the vegan Italian Sausage meat. Stir well and let the ingredients sizzle until the liquids evaporate. When this happens, add the grated tomatoes, tomato paste, raw cane sugar, cinnamon , oregano, salt and pepper. Stir very well. Cover with the lid and let the sauce come together for about 10 minutes.

In the meantime, peel and slice the potatoes and eggplants in somewhat thick slices. Try to make them equally thick so they bake nicely. Coat them with olive oil and bake them on parchment paper in the oven at 160° Celsius (320° F) until they soften up.

Remove the sauce from the heat and the potatoes and eggplants from the oven when they are ready. Leave the oven at 160° Celsius (320° F).

Coat the oven pan with some olive oil. Put the potato slices on the bottom, cover them with half of the tomato and meat sauce. Then put the eggplant slices and cover them with the rest of the tomato and meat sauce.

Now, prepare the bechamel sauce. You will need two sauce pots. In one of them heat the soy milk, without bringing it to a boil. In the other one, melt the butter and whisk it with the flour. Then empty the butter-flour mix in the milk, add the nutmeg and the salt; whisk them all until the flour dissolves and the cream gets thick! If you want, add some grated vegan cheese and stir with a spoon until it melts.

Pour the bechamel sauce over the potato and eggplant layers and bake in the oven for about 35-40 minutes. Jake thinks this food is absolutely amazing!

Gluten Free Vegan Greek Moussaka



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