Dairy-Free Moussaka

Ingredients

• 2 large Eggplant
• 2 large Potatoes
• 1/4 cup Olive oil
• 1 lb Ground beef
• 1 medium Onion
• 3 cloves Garlic
• 28 oz Crushed tomatoes
• 1/2 cup Dry red wine
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Allspice
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Dairy-free butter
• 1/4 cup All-purpose flour
• 3 cups Unsweetened almond milk
• 1/4 teaspoon Nutmeg

Instructions

1. 1Preheat your oven to 350°F (175°C). Slice the 2 large eggplants and 2 large potatoes into 1/4-inch thick rounds. Arrange them in a single layer on baking sheets, brush them with the 1/4 cup olive oil, and bake for 20 minutes, flipping them halfway through, until they are partially cooked and slightly tender.
2. 2While the eggplant and potatoes bake, heat a large skillet over medium-high heat. Add the 1 medium onion, chopped, and 3 cloves garlic, minced, and sauté until softened, about 5 minutes. Add the 1 lb ground beef and cook, breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Drain any excess fat from the skillet.
3. 3Stir the crushed tomatoes, 1/2 cup dry red wine, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper into the skillet with the beef. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4To make the dairy-free béchamel, melt the 1/4 cup dairy-free butter in a medium saucepan over medium heat. Whisk in the 1/4 cup all-purpose flour and cook for 1 minute, whisking constantly, until it forms a smooth paste. Gradually whisk in the 3 cups unsweetened almond milk, a little at a time, ensuring each addition is fully incorporated before adding more, until the sauce is smooth and thickened, about 5-7 minutes. Stir in the 1/4 teaspoon nutmeg and season with salt and pepper to taste.
5. 5Assemble the moussaka in a 9x13 inch baking dish. Start with a layer of half of the partially cooked eggplant and potato slices. Spread half of the meat sauce evenly over the vegetables, then spoon half of the dairy-free béchamel sauce over the meat sauce. Repeat the layers with the remaining eggplant and potato slices, meat sauce, and béchamel sauce.
6. 6Bake the moussaka in the preheated oven at 350°F (175°C) for 45-60 minutes, or until the top is golden brown and the sauce is bubbly around the edges. Let the moussaka rest for 10 minutes before slicing and serving.

Substitutions

Related Guides