Vegan moussaka – Greek

One thing I always repeat is that “Great changes are always preceded by chaos”. Well, this time it is quite different. I have decided to take my own decision without waiting for any change, I made my own change. I decided that life will bring the plans I am creating. Enough waisted time waiting and waiting. For what? For who? For where to go or when to act?

“Every single journey begins with a first step”

Having a clear vision of where you want to be in the next few years is the first step. I know that sometime circumstances make everything more difficult and every single decision seems so heavy and so frustrating to be taken. But in the end we have only one life to live and we cannot waste time thinking. So it’s time to act. And soon I will have to pack again my thing in a bag and say good bye.

This weekend while thinking about the new crossroads I will have to face and the new destinations I want to reach I have experimented a couple of nice recipes. As many of you know Greek Easter will be in less than a month, on 1st May this year. In the last few years I have decided to follow the Lent period and to not eat any meat. It is allowed to follow a vegetarian diet, plus for those who want you can eat fish like squid or shrimps. So my mum was having some nice things for the family and I was thinking what Greek food I can try in the vegetarian version… While thinking I came across the amazing blog of Greek chef Akis Petretzikis (here the link, also in English). He shared a great way to have the classic moussaka but in a vegan version. Believe me, you have to try. No joking, it is even better than the classic Greek dish that we love so much! It is light, healthier and the vegan bechamel is so nice made with soy sauce. I even used rice flour so to make it gluten free.


Here the recipe with my variations. And here is the link to the original version of Akis.

  • 1 tablespoons olive oil
  • 1/4 onion, finely chopped
  • 1 celery, chopped
  • 1 cup cherry tomatoes cut into halves
  • 250 g large lentils (canned)
  • 1 teaspoon smoked paprika
  • 900 ml water
  • 2 large eggplants, cut into horizontal slices
  • 1 teaspoon curry powder
  • pepper

For top layer:

  • 300 g soy milk
  • 30 g rice (or any other GF) flour
  • 3 tablespoons olive oil
  • pepper
  • ground nutmeg

Into a pan put the olive oil. Add the onion, celery and the tomatoes and cook until softened. Add the canned lentils, curry powder smoked paprika, pepper and the water. Let it cook for about 30 minutes. Set aside while preparing the bachamel and the eggplants.

Cut the eggplants and spread some salt on top of the slices (this will help drain the water and make the veggies to lose the bitter taste they could release once grilled). Heat a grill and cook  the eggplant slices until golden.

Take a baking pan and assemble: add a layer of eggplant slices and spread a layer of lentils. Repeat the same process, until all of the ingredients are done, ending with a layer of eggplant.

To prepare the sauce: heat the olive oil with the flour in a pan on medium heat. Add the soy milk, a little at a time. Use a hand whisk to stir to avoid any lumps that may form. When the sauce starts to thicken, be very careful and turn off the heating. Add some grated nutmeg and black pepper. Put the sauce over the top layer and bake for 30 minutes at 180°c until a nice brown colour appear on top. Enjoy!

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