Moussaka with vego minced meat, tzatziki and Greek salad

Here’s a delicious recipe for Moussaka with Vegetable Minced Meat, Tzatziki, and Greek Salad:

Ingredients:

For the Moussaka:

• 2 large eggplants, sliced into rounds
• 2 potatoes, peeled and thinly sliced
• 2 cups vegetable minced meat (plant-based ground meat)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• Olive oil (for frying)
• Salt and pepper to taste

For the Bechamel Sauce:

• 2 cups plant-based milk
• 4 tablespoons flour
• 4 tablespoons vegan butter or margarine
• A pinch of nutmeg
• Salt and pepper to taste

For the Tzatziki:

• 1 cup plain vegan yogurt
• 1 cucumber, grated and drained
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Fresh dill (optional)
• Salt and pepper to taste

For the Greek Salad:

• 2 cucumbers, diced
• 3 tomatoes, chopped
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup vegan feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Step 1: Prepare the Moussaka

1. Roast the vegetables: Preheat the oven to 400°F (200°C). Brush the eggplant and potato slices with olive oil, and sprinkle with salt. Lay them on a baking tray and roast for 15-20 minutes until softened and lightly browned.
2. Make the veggie filling: In a large pan, heat some olive oil and sauté the onions and garlic until soft. Add the vegetable minced meat, diced tomatoes, tomato paste, cinnamon, oregano, allspice, salt, and pepper. Cook for about 10 minutes until the flavors meld together.
3. Prepare the bechamel sauce: In a small saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the plant-based milk until smooth. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
4. Assemble the Moussaka: In a baking dish, layer half of the roasted potatoes, followed by a layer of eggplant slices. Add the vegetable mince filling on top, then the remaining potatoes and eggplant. Pour the bechamel sauce over the top, spreading it evenly.
5. Bake: Reduce oven temperature to 350°F (180°C). Bake the Moussaka for 30-40 minutes until the top is golden brown.

Step 2: Make the Tzatziki

1. Mix the grated cucumber with a pinch of salt and let it sit for 10 minutes to draw out the water. Squeeze out the excess liquid.
2. In a bowl, combine the cucumber, vegan yogurt, garlic, olive oil, lemon juice, dill (if using), salt, and pepper. Mix well and chill in the fridge until ready to serve.

Step 3: Prepare the Greek Salad

1. In a large bowl, combine the cucumber, tomatoes, red onion, olives, and vegan feta cheese (if using).
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Drizzle over the salad and toss to combine.

Serve:

• Serve the Moussaka hot with a side of Tzatziki and Greek Salad. Enjoy this plant-based twist on a Greek classic!