Meatless Moussaka with Soya Mince and Mushrooms

Moussaka is one most known Greek dishes. Potato and eggplant based dish layered with minced meat and topped with creamy thick béchamel sauce. You can find  Moussaka on the menu of every Greek tavern, and on the table of every Greek home. It's very popular even outside Greece.

 

My version of that simple dish is based on vegetables. Bed of paper thin sliced potato, layered with mushroom and soya mince and topped with classic béchamel. I still haven't found vegan version of the sauce which satisfies my taste buds - food for thought!  

 

 

Moussaka

serves 6-8

 

 about 3 cups thinly sliced on a mandolin potatoes 

500 g oyster and/or button mushrooms, finely chopped (mince alike)

1 large onion, finely chopped

4 garlic cloves, minced

1 large carrot, coarsely grated

1 tbsp Ouzo (optional)

1 cup soya mince

1 (500g) carton chopped tomatoes

about 2 cups vegetable stock (you may not need all of it)

1 tsp harrisa paste

1/3 cup tomato paste

2 tbsp olive oil, for cooking

salt and pepper to taste

 

béchamel sauce

40 g butter

60 g flour

750 ml hot milk
salt, to taste

1/2 tsp ground nutmeg

1/4 cup Gruyere cheese 

 

 

Method :

1. Heat 1 tbsp of olive oil in a medium frying pan, add mushrooms and cook on high heat until lightly browed. Set aside. 

2. In a separate, large frying pan heat the remaining 1 tbsp of olive oil, add onion, garlic and carrot. Cook on a medium high heat stirring occasionally until tender. Add harissa and tomato paste, cook for a minute. Add Ouzo and cook couple of minutes until part of the liquid evaporates.

3. Add dry soya mince, and stir gently to coat every "grain" just like would make a risotto. Cook for couple of minutes.

4. Add tomatoes and half of the stock, bring to boil, lower the heat to medium low and simmer for about 15 minutes, stirring occasionally. Add cooked mushroom and more stock if the sauce looks too dry. Taste for seasoning. Cook for additional 10 minutes. Set aside.

5. Preheat the oven to 180C. Arrange the potatoes in a greased deep baking dish seasoning as you go. Cover potatoes with all of the soya-mushroom mixture. Set aside while you making béchamel sauce.

6. In a medium saucepan heat the butter over medium low heat until completely melted. Add the flout and stir until smooth. Cook the mixture for few minutes. Add the hot milk in 3 parts, whisking continuously until very smooth. Bring to a boil and cook for about 5 minutes, stirring constantly. Remove from the head, season with salt and nutmeg, stir in the cheese.

7. Pour ready the sauce over soya-mushroom mixture. Sprinkle with extra cheese if you like. Bake for about 45 minutes. Let it cool for about 15-20 minutes before serving.

 

 

 

 

 

Καλή όρεξη !