The moussaka is one of the most emblematic dishes of Greek cuisine, although originally it is a dish of Arab descent, because, in addition to being the ones who introduced the eggplant in Greece and throughout Europe in the Middle Ages, the Arabs prepared a dish very similar called maghmuma , whose recipe appears for the first time in a cookbook of the Baghdad region, entitled 'Kitab al-Tabikh' (The Book of Dishes), dating from the thirteenth century.

Despite its ancient origins, the first recipe for moussaka is found in the 'Turkish Cookbook' by Turabi Efendi, published in 1862; and it is not until 1910 that moussaka is prepared as we know it today, since the incorporation of bechamel is the work of the Greek chef Nikolaos Tselementes, who in his book 'Odigós Mageirikís' (Cooking Guide) He added this rich sauce to the recipe with the aim of adapting it to classic French cuisine.

The moussaka is a dish that reminds a lot of lasagna, so it is not surprising that it is considered the precursor of this one. The biggest difference that can be seen between the two is that, just as in the lasagna the different layers are divided by pasta plates, what separates the different layers in the moussaka are slices of eggplant.

This classic vegan Greek moussaka has a warm and comforting taste. It also has a very juicy filling that highlights the sweetness that brings the vegetable bechamel that joins the different floors, these formed by a base of thin slices of potatoes, various layers of vegetable meat separated by tender slices of eggplant and a final gratin coating Irresistibly delicious.

One of the main ingredients to prepare this moussaka is textured soy, which is rich in whole proteins, low in fat, low in sugars and, like the rest of the ingredients in this recipe, is free of cholesterol and harmful fats.

Thus, this moussaka is, as a whole, rich in complete proteins , fiber , chlorogenic acid (antioxidant that prevents cell degeneration), flavonoids , glutathione , lycopene , Gamma Butyric Amino Acids (GABA) , allicin , alliin , carbohydrates , lecithin , isoflavones , omega 3 fatty acids, vitamins A , C , E , K and group B ( B1 , B2 , B6 and B9 or folic acid ); sulfur , calcium , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium and, in smaller quantities, beta-carotenes , copper and zinc .

If we also add cashew nut parmesan to give it a touch of more intense flavor, we will obtain extra doses of proteins , essential fatty acids omega 6 , tryptophan , phytosterols , fiber , vitamins E and of group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ), magnesium , potassium , phosphorus , selenium , copper , manganese , chromium , lithium , vanadium , molybdenum and zinc .