Dairy-Free Moussaka

This dairy free #moussaka is one of our favorite meals to make. We use layers of vegetables and a creamy cauliflower based top layer.

Protein & Eggplant

• 1 Tbsp dried oregano or Zaatar 

• 1 medium eggplant sliced crosswise into 1/4-inch-thick rounds

• 3 medium zucchini sliced lengthwise

• ¼ cup plus 2 Tbsp extra-virgin olive oil divided

• Sea salt to taste

• 1 pound ground meat: lamb or beef / vegan: chickpeas, lentils, kidney beans)

• 1 tsp ground Cinnamon 

• 1 tsp paprika

• 1 tablespoon tomato paste

• ¼ cup bone broth

• 1 medium onion chopped

• 4 garlic cloves finely grated, divided

• 1 Tbsp chopped mint divided

• 2-3 fresh vine tomatoes chopped or 1 can of diced tomatoes

Dairy-free Cauliflower Bechamel Sauce

• 2 cups cauliflower steamed or 1 bag of fried cauliflower rice

• 1 cup coconut cream- keep a can of coconut milk in the refrigerator and use the cream on the top 

• 2 Tbsp nutritional yeast

• 1/2 cup water

• 2 Tbsp arrowroot starch/flour

• 1/2 Tbsp lemon juice

• 1/2 tsp sea salt

Instructions

1. Preheat oven to 400f degrees and line a large baking sheet with parchment paper.

2. Slice eggplant & zucchini in ¼ inch slices and coat with olive oil and season with sea salt on a baking sheet. Bake in a single layer (slices can touch each other a bit for more room) and roast for approx. 30 mins. until cooked and golden, flipping half-way.

3. Meanwhile, add 2 Tbsp olive oil to a large skillet and heat over medium. Add the ground protein, seasoning with salt, paprika, and cinnamon: cook and stir for approx. 10 mins. Remove meat from the pan and set aside, leaving fat/oil in the pan (or adding more if needed).

4. Next, add the chopped onion and mint, continue to saute while seasoning with salt until translucent, approx. 5-8 mins. Add garlic for the last for a few minutes. Then add in the tomato paste and lastly add bone broth, stirring occasionally for 3 minutes.

5. Add tomatoes and break up with a wooden spoon into small pieces. Add protein back in, stirring occasionally until most of the liquid is evaporated and the mixture looks like a thick meat sauce, 5–7 minutes. Set aside and make the bechamel sauce.

Dairy-free Cauliflower Bechamel Sauce

1. In a pot, steam cauliflower florets with boiling water until it's tender when pricked with a fork (approx. 8 mins or use 1 bag of frozen cauliflower rice. 

2. Meanwhile, add coconut CREAM (not milk), nutritional yeast, and lemon juice to a high-speed blender.

3. Separately, take 1/2 cup of water and add arrowroot flour to it. Stir it around to create a slurry. It will thicken slightly in the cup, make sure it's stirred well with no clumps at the bottom. Once that's mixed well, pour HALF into the blender. Save the other half in case you need it (depending on how large your baking dish is, you might want more liquid).

4. When cauliflower is ready, add it to the blender, season with salt. Blend everything for a minute or so, until a thick sauce has formed.

Assemble:

1. Grease an 8x8 baking pan with olive oil. Layer half of the eggplant/zucchini  in pan, covering the bottom entirely. Spread half protein mixture over eggplant/zucchini in an even layer. Repeat to make another layer of each. Top with cauliflower béchamel.

2. Bake moussaka on a middle rack in the oven until bubbling and béchamel are browned in spots, 30–45 minutes. Let cool for 30 minutes before serving. Serve or store in the fridge or freezer.