Vegan Greek Moussaka Casserole
Ingredients
Béchamel sauce
- 3 tablespoons vegan butter
- 3 tablespoons plain flour
- plant milk
- nutritional yeast
- salt
- pepper
Ragu sauce
- onions
- garlic
- canned tomatoes
- vegan mince
- dried mint
- dried oregano
- salt
- pepper
- extra virgin olive oil
Vegetables
- courgette
- potato
- sweet potato
- aubergine
Preparation
Prepare the béchamel sauce by melting the vegan butter in a pan, stirring in the flour to form a roux, and gradually adding plant milk while stirring until the mixture thickens to the desired consistency, then season with nutritional yeast, salt, and pepper.
For the ragu sauce, heat olive oil in a pan, sauté onions and garlic until softened, add vegan mince and canned tomatoes, stir in dried mint, dried oregano, salt, and pepper, and cook until the sauce is well combined and heated through.
Slice the vegetables into thin layers, then in a baking dish, layer the courgette, potato, sweet potato, and aubergine, alternating with the ragu sauce.
Spread the prepared béchamel sauce evenly over the top layer.
Bake in a preheated oven at around 180°C (350°F) until the top is golden and the vegetables are tender, typically 45-60 minutes.
Allow the moussaka to rest for a few minutes before serving to set.
