Want to try a good Mediterranean dish for dinner? Then try your hand on this easy Mediterranean-style vegetable moussaka recipe for a filling meal. It's loaded with a savory mushroom ragu and topped with smooth mashed potatoes, making it a delectably hearty meal.
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Ingredients:
For Mushroom Ragu:
3 tbsp olive oil
2¼ lb mushrooms, of your choice, sliced thinly
5½ oz red onions, finely chopped
1 clove garlic, finely chopped
4 oz celery, finely chopped
1 tbsp tomato paste
¼ cup red wine
1 lb tomatoes, diced or crushed
1 tsp brown sugar
salt and ground black pepper, to taste
1 cup vegan cheese, grated if using block, (optional)
For Grilled Eggplants:
1¼ lb aubergines, peeled and sliced into 1½ inch strips
6 tbsp olive oil
salt, for seasoning
cooking spray
For Vegan Mashed Potatoes:
1¾ lb potatoes, peeled and cut into chunks
1½ cups pistachio milk, or your preferred plant-based milk
3 tbsp vegan butter
1 tbsp olive oil
¼ tsp ground nutmeg
salt and ground white pepper, to taste
To Serve:
1 tbsp olive oil
¼ cup marinara sauce
⬇️ How to make Mediterranean-Style Vegetable Moussaka ⬇️
0:09 Set a deep skillet over medium-high heat. Add oil and mushrooms. Saute for about 8 to 10 minutes until moisture has evaporated. Once caramelized, reduce heat to medium. Add onions and garlic. Saute until translucent.
0:26 Add the celery and tomato paste. Roast briefly.
0:34 Deglaze with red wine and reduce briefly.
0:40 Add the tomatoes and sugar
0:44 Simmer until slightly reduced and the sauce has thickened, for about 15 minutes.
0:47 Adjust seasoning with salt and pepper
0:55 Set aside
0:57 In a soup pot, add potatoes and pour enough water to cover the potatoes
1:03 While waiting, prepare the sauce. In a saucepan, add the pistachio milk, vegan butter, olive oil, and ground nutmeg. Whisk to combine. Set aside once boiled.
1:19 Drain the potatoes completely
1:24 Mash the potatoes with fork or ricer
1:31 Add enough milk mixture
1:34 Fold until evenly incorporated
1:37 Season with salt & ground white pepper
1:43 Adjust accordingly & set aside
1:49 Preheat grill & grease with cooking spray
1:51 Put the aubergines in a bowl and add the oil and salt.
2:06 Toss to combine
2:09 Grill for roughly 3-5 minutes per side until golden
2:21 Set aside once done
2:26 Preheat the oven to 360 F
2:29 Place eggplant at the bottom of the casserole
2:36 Add the mushroom ragu
2:39 Spread to cover eggplants
2:42 Add the remaining eggplants on top
2:48 Add the vegan mashed potatoes, spread to cover
2:55 Put grill lines on the mashed potatoes
3:00 Top with vegan cheese
3:06 Bake for 30 minutes
3:08 Serve with marinara sauce and olive oil
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