Dairy-Free Traditional Greek Moussaka
Savor the rich flavors of the Mediterranean with this Dairy-Free Traditional Greek Moussaka—a satisfying and wholesome twist on a classic comfort dish. Perfect for those seeking a dairy-free alternative, this recipe layers tender roasted eggplant, perfectly boiled potatoes, and a warmly spiced beef or lamb filling, all crowned with a creamy, plant-based béchamel sauce made from almond milk and nutritional yeast. Bursting with the earthy richness of olive oil, cinnamon, and nutmeg, each bite is a delightful balance of savory and aromatic goodness. With a bake time that leaves the top golden and bubbling, this healthy moussaka recipe is ideal for family dinners or entertaining guests. Serve it alongside a crisp green salad for a complete and unforgettable meal.
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Ingredients
- 3 medium Eggplants
- 6 tablespoons Olive oil
- 1 large Onion
- 3 Garlic cloves
- 1 pound Ground beef or lamb
- 14 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Potatoes
- 2.5 cups Unsweetened almond milk
- 3 tablespoons Flour (all-purpose or gluten-free)
- 3 tablespoons Vegan butter or olive oil
- 2 tablespoons Nutritional yeast
- 1 teaspoon White vinegar
- 0.25 teaspoon Ground nutmeg (for béchamel)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the eggplants lengthwise into 1/4-inch slices. Lay them on a baking sheet, sprinkle with salt, let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
Step 3
Brush the eggplant slices with 4 tablespoons of olive oil and place them in a single layer on baking sheets. Roast in the oven for 20 minutes, flipping halfway through, until tender and lightly browned.
Step 4
While the eggplant roasts, peel and slice the potatoes into 1/4-inch rounds. Boil them in salted water for 8-10 minutes until just tender. Drain and set aside.
Step 5
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic, then sauté in the skillet until translucent, about 5 minutes.
Step 6
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon.
Step 7
Stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Simmer on low heat for 20 minutes, allowing the flavors to meld. Remove from heat.
Step 8
To prepare the dairy-free béchamel sauce, melt the vegan butter (or heat olive oil) in a saucepan over low heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Step 9
Gradually whisk in the almond milk until smooth. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Step 10
Stir in nutritional yeast, white vinegar, and nutmeg. Season with a pinch of salt. Set aside.
Step 11
Reduce oven temperature to 375°F (190°C).
Step 12
In a 9x13-inch baking dish, layer half the potato slices on the bottom, followed by half the roasted eggplant slices. Spread half the meat sauce over the eggplant. Repeat layers with remaining potato slices, eggplant, and meat sauce.
Step 13
Pour the béchamel sauce evenly over the top layer, spreading it out with a spatula.
Step 14
Bake in the oven for 45-50 minutes, until the top is golden and bubbly.
Step 15
Allow the moussaka to cool for 15-20 minutes before slicing and serving.
Nutrition Facts
| Serving size | (3383.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3419.6 |
| Total Fat 220.0g | 0% |
| Saturated Fat 60.0g | 0% |
| Polyunsaturated Fat 9.6g | |
| Cholesterol 362.9mg | 0% |
| Sodium 5852.0mg | 0% |
| Total Carbohydrate 256.1g | 0% |
| Dietary Fiber 55.1g | 0% |
| Total Sugars 58.8g | |
| Protein 121.7g | 0% |
| Vitamin D 219.6IU | 0% |
| Calcium 1503.1mg | 0% |
| Iron 30.2mg | 0% |
| Potassium 8513.0mg | 0% |
Source of Calories