Classic vegan Greek moussaka
Moussaka is one of the most emblematic dishes of Greek cuisine, although it originally has Arab roots: besides being the ones who introduced the eggplant to Greece and all of Europe in the Middle Ages, the Arabs prepared a very similar dish called maghmuma, whose recipe first appears in a cookbook from the Baghdad region titled 'Kitab al-Tabikh' (The Book of Dishes), dating from the 13th century.
Despite its ancient origins, the first recipe for moussaka is found in the 'Turkish Cookbook' by Turabi Efendi, published in 1862; and it was not until 1910 that moussaka came to be prepared as we know it today, since the addition of béchamel was the work of the Greek chef Nikolaos Tselementes, who in his book 'Odigós Mageirikís' (Cooking Guide) added this rich sauce to the recipe in order to adapt it to classic French cuisine.
Moussaka is a dish very reminiscent of lasagna, so it is not surprising that it is considered its precursor. The biggest difference between the two is that, whereas in lasagna the layers are separated by sheets of pasta, in moussaka the layers are separated by slices of eggplant.
This classic vegan Greek moussaka has a warm, comforting flavor. It also has a very juicy filling, with the silky smoothness of the plant-based béchamel that binds the different layers, which consist of a base of thin potato slices, several layers of plant-based meat separated by tender slices of eggplant, and an irresistibly delicious gratin topping.
One of the main ingredients for this moussaka is textured soy protein, which is rich in complete protein, low in fat, low in sugars and, like the rest of the ingredients in this recipe, free of cholesterol and harmful fats.
Thus, this moussaka as a whole is rich in complete protein, fiber, chlorogenic acid (an antioxidant that prevents cell degeneration), flavonoids, glutathione, lycopene, gamma-aminobutyric acid (GABA), allicin, alliin, carbohydrates, lecithin, isoflavones, omega-3 fatty acids, vitamins A, C, E, K and the B group (B1, B2, B6 and B9, or folic acid); sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, in smaller amounts, beta-carotenes, copper and zinc.
If we also add cashew parmesan to give it a touch of more intense flavor, we get extra doses of protein, essential omega-6 fatty acids, tryptophan, phytosterols, fiber, vitamins E and the B group (B1, B2, B3, B5, B6 and B9, or folic acid), magnesium, potassium, phosphorus, selenium, copper, manganese, chromium, lithium, vanadium, molybdenum and zinc.
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- Step 1Prepare the plant-based béchamel sauce and set aside.
- Step 2In a bowl with water, hydrate the textured soy protein for 15 minutes. After this time, drain it very well and set aside.
- Step 3Peel, wash and cut the potatoes into 0.5 cm thick slices and set aside.
- Step 4Peel the onion and garlic and chop them very finely. Set aside.
- Step 5Wash the tomatoes and cut them into small cubes. Set aside too.
- Step 6Wash and dry the eggplants, cut them into 0.5 cm thick slices, place them on a plate with a little salt on both sides and let them sit for 30 minutes to release their bitterness.
- Step 7After this time, rinse the eggplants, dry them with a clean cotton cloth and griddle them in a pan with a little oil. Once they are done, transfer them to a colander or strainer to drain the excess oil. Set aside.
- Step 8In the same pan where you cooked the eggplants, add plenty of oil to fry the potatoes and fry them a little, until tender, taking care that they don't break. Transfer them to a colander or strainer to remove the excess oil and set aside.
- Step 9In the pan where we fried the potatoes, we left some 4 tablespoons extra virgin olive oil (more for frying) that we used and we put the onion and garlic. Let it poach for 5 minutes over medium heat.
- Step 10After this time, add the well-drained soy, the salt and the pepper and cook for 5 more minutes.
- Step 11After this time, add the tomatoes and the thyme and cook everything over low heat for 15 minutes, stirring occasionally so it doesn't stick.
- Step 12After this time, add the wine, stir and leave on the heat for 5 more minutes. Then turn off the heat and set aside.
- Step 13Preheat the oven to 175 °C and, meanwhile, assemble the moussaka. Brush an ovenproof dish (bottom and sides) with a little oil and place the potatoes on the bottom so it is well covered. On this base, add a layer of eggplants and, on top of it, a layer of soy mince. Press with a spoon so it is firm and doesn't fall apart when cutting, then cover with a little béchamel. Repeat, adding another layer of eggplant and another of soy, press well again with the spoon so it is firm, and cover with plenty of béchamel.
- Step 14Once the moussaka is assembled, put the dish in the oven and bake for 15 minutes, with heat from above and below.
- Step 15After this time, broil it for 5 minutes, until the surface looks golden. Once browned, take the moussaka out of the oven and serve.