Ingredients for the Mushroom Sauce
- 1 kg mushrooms, finely chopped in a blender (not puréed)
- 1 onion, finely chopped
- 1–2 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 50 ml wine
- 2 tablespoons tomato paste
- 2 ripe tomatoes, finely chopped
- 1 teaspoon sugar
- Salt
- Pepper
- Sweet paprika
For the Eggplants
- 2 eggplants
- 1/2 bunch basil, finely chopped
- Salt
- Olive oil
For the Topping
- 5–6 medium boiled potatoes
- 50 g plant-based margarine
- Nutmeg
- Salt
- Pepper
- 200 ml soy milk
- 1 tablespoon olive oil
Instructions
For the Mushroom Sauce
- Heat a pan over high heat with olive oil.
- Add the onion and garlic, sautéing for 3–4 minutes.
- Stir in the mushrooms and cook for 15–20 minutes until their moisture evaporates.
- Mix in the tomato paste, sauté for 2 minutes, and deglaze with wine.
- Add sugar, tomatoes, salt, pepper, and paprika, then simmer for 5–6 minutes.
For the Eggplants
- Slice the eggplants and sprinkle with salt.
- Optionally, drizzle olive oil on the slices and grill them in the oven until slightly golden, or lightly fry them in a pan.
- Arrange the cooked eggplant slices in a baking dish.
- Top with the mushroom sauce, chopped basil, and 1 tablespoon of olive oil.
For the Topping
- Boil the potatoes and drain them well to remove excess moisture.
- While still warm, mash the potatoes with a potato masher.
- Mix in the margarine, salt, pepper, nutmeg, and soy milk, and mash until smooth.
- Spread the potato mixture over the mushroom sauce and drizzle with olive oil.
- Bake in a preheated oven at 180–190°C (355–375°F) for 35–40 minutes. Let it cool before serving.
This vegan moussaka is a creative twist on the classic dish, rich in flavor and satisfying textures. With layers of hearty mushrooms, smoky eggplants, and creamy mashed potatoes, it’s a wholesome and comforting meal perfect for any occasion. Enjoy a slice of plant-based Mediterranean goodness!
