Moussaka with Potatoes
Moussaka with Potatoes
This Greek inspired moussaka with potatoes is jam packed with layers of flavor and texture and absolutely delicious! There a few steps to preparing it but I promise each is not difficult and it all comes together like building a lasagna. You’ll cozy up to this completely plant based version and will most likely be wanting more!
Serves 6
Ingredients
2.25 lbs (1025g) Yellow or Yukon Potatoes
16 oz (454g) Beyond Beef ground (not frozen)
1 medium (170g) Onion, diced
15 oz (400g) Crushed Tomatoes
1/2 cup (30g) Toasted Bread Crumbs
1/2 cup (118ml) Dry Red Wine (see notes)
1/2 cup finely grated Vegan Parmesan
3 cloves Garlic minced
2 Tbsp (30g) Tomato Paste
3 Tbsp (30ml) Neutral Oil like Avocado
1/2 tsp (2.5g) Allspice
1/4 tsp ground Clove
1/4 tsp Cinnamon
1/2 tsp Umami Seasoning
Salt & Pepper to taste
Bechamel Sauce
6 Tbsp (85g) Vegan Butter
6 Tbsp (55g) Flour
3 cups (710ml) Plant Milk at room temperature
1/8 tsp Nutmeg
Salt & Pepper to taste
Notes
Wine - You can sub 1/2 cup (118ml) broth mixed w/ 1 Tbsp (15ml) apple cider vinegar in place of the red wine.
Bread Crumbs - To toast the bread crumbs, add them to a dry non stick or cast iron pan on medium low heat. Stir occasionally until lightly browned.
Directions
1. Start with the potatoes, peel and slice them into 1/4” rounds. Give them a quick rinse to remove excess starch and then pat them dry. Lay them out onto a baking sheet in one even layer. Give them a very light brush of oil and season with salt & pepper. Bake at 425 for 20 minutes until tender and lightly browned or golden. Set aside to cool.
2. Make the sauce by adding 2 Tbsp of oil to a large pot on medium heat. Add in the diced onions and sauté for 5-8 minutes or until translucent. Add in the garlic and continue cooking for 1-2 minutes or until fragrant. Add in the tomato paste and mix well.
3. Add in the beyond beef and break it apart with a wooden spoon or spatula. Mix through and cook for 3-5 minutes. Add in the spices and continue cooking until it begins to brown. Add in the wine to deglaze any caramelized bits and then add in the chopped tomatoes. Allow the mixture to cook for 15-20 minutes until it has reduced. When most of the liquid has evaporated add in the toasted bread crumbs (reserve 2 tbsp) and mix well. This will help thicken the sauce.
4.While the sauce is reducing make the béchamel. Start with a pot on medium heat and add in the butter. Once melted add in he flour and whisk together until a paste forms. Cook for another 3-4 minutes making sure to mix frequently to prevent burning. Add in the milk about a third at a time and whisk until the mixture absorbs the milk. Repeat until all of the milk has been added.
5.Bring everything to a light boil, mixing occasionally to ensure no lumps form. The béchamel will thicken as it cooks. You want an almost pudding / custard consistency. Season with salt, white pepper and nutmeg. Keep the béchamel on very low heat to stay just warm. Give it a whisk up if it thickens too much.
6. Build the moussaka by adding the 2 Tbsp of toasted bread crumbs to the bottom of an oven safe casserole dish. Layer in the potatoes, overlapping if necessary. Pour over the meat sauce and then sprinkle on the grated parmesan. Add another layer of potatoes pushing down lightly to keep everything compact. Finally, add the béchamel over the top and smooth out with a spatula. Bake at 350 for 30 minutes.
7.Allow the moussaka to cool for at least 25 minutes before cutting and serving.
