Vegan Moussaka

Vegan Moussaka

After quite a bit of searching I found a recipe for Vegan Moussaka that reminded me of the Moussaka I had eaten at Garbanzo’s in Portland, OR so many years ago. However, as I was gathering the ingredients and thinking of how the dish would taste, it became clear to me that this recipe would not make the Moussaka for which I had been longing. So, I changed up the ingredients a little bit, but I am still not completely satisfied with the outcome.

Please feel free to make this Moussaka, offer suggestions, change the recipe, tell me what you think, and please be honest! If anyone lived in Portland, OR between 1999 and 2002 and ate or worked at Garbanzo’s on Hawthorne, feel free to chime in! Please tell me if you know the recipe for their vegetarian Moussaka! I asked for the recipe once and was told it was a secret the owner would not reveal. However, having worked in restaurants, I know that the cooks often know the “secrets”.

Anyway, here is my recipe for Vegan Moussaka. I hope you enjoy this dish and since it makes a huge pot full, please share with your friends! As always, be kind to one another.

fried eggplantVegan Moussaka
  • 3 Large Eggplants – With 2/3 of the skin peeled and cut into thick strips
  •  3 & 1/2 LBS Tomatoes – Peeled and small diced
  •  2 Cans Garbanzo Beans
  •  1/4 Cup Olive Oil
  •  1/2 Cup Water or Vegetable Stock
  •  Vegetable Bouillon (if not using stock)
  •  2 Medium Yellow Onions – small diced
  •  6 Garlic Cloves – Peeled and chopped
  •  2 tsp Dried Mint
  •  1 Tbsp Cinnamon
  •  1 Tbsp Turmeric
  •  2 Bay Leaves
  •  2 tsp Nutmeg
  •  2 tsp Ground Clove
  •  2 Cups Olive Oil for frying Eggplants
  1. Vegan MoussakaAfter peeling and cutting the eggplants, sprinkle them with salt and let sit for 20 minutes then rinse with water and pat dry. This is done to remove the bitterness from the eggplant. You want to make sure to pat dry and allow to air dry as well because when frying, water touching oil will make the oil pop up and burn you. Be very careful!
  2. Add 2 cups of olive oil to a large skillet over high heat. When the oil is hot, add the eggplant in batches and fry until golden brown. Remove from oil and allow to drain on paper towels.
  3. In a large stockpot over medium heat add 1/4 cup olive oil. When oil is hot, add onions and saute until they are translucent.
  4. Add the garlic and chickpeas and stir into onions for about two minutes.
  5. Add the chopped tomatoes and cook for an additional five minutes.
  6. Add 1/2 cup water and bring to a boil. If using bouillon cubes or paste add to taste after adding spices, if using stock use in place of water.
  7. Add the dried mint, cinnamon, turmeric, nutmeg, and clove and stir well.
  8. Add the fried eggplant in pieces to the stockpot.
  9. Add the bay leaves.
  10. Reduce heat to low, cover and simmer for 35 minutes.

Serve and let me know what you think!Finished Moussaka

 


6 thoughts on “Vegan Moussaka

  1. Emma Reply

    wow, that looks so tasty! It would be good if you could maybe do bullet points for the instructions to make it easier to read. what is Vegetable Bouillon? never heard of that before, do you know where I can get it in the UK? I also don’t know where to get dried mint, this recipe sounds awesome can’t wait to make it

    1. Keli Reply

      Hey Emma!  Thank you for your compliments and comments. Vegetable Bouillon is the same thing as vegetable stock. Does that help? Dried mint should be in any supermarket with the other dried or ground herbs and spices. If you can’t find it, you can try fresh spearmint as an adaptation! I haven’t thought of bullet pointing my instructions, I’ll take a look at that! Thank you and I hope you love the recipe!

  2. Edwin Reply

    Hi Keli,

    With recipes like this anyone can go Vegan and feel satisfied. You have taken “Vegan Moussaka” to another level with tons of flavor and simple to make. If you like spicy, try adding some crushed pepper flakes to the onions when they are almost translucent. Also we like cutting the eggplant into bite size cubes. My wife loves this recipe on it’s own but i need some brown rice or quinoa. Thanks for sharing!

    Cheers to eating healthy,
    Edwin

    1. Keli Reply

      Hi Edwin!

      Thank you so much for your comment 🙂 I love quinoa but this dish was hearty enough to fill me up, like you said with your wife. I was trying to think of another way to prepare the eggplant where I didn’t have to fry it, maybe cutting it into smaller pieces would allow me to bake it next time. I’ve also considered roasting. I try to keep my recipes simple to make this lifestyle appealing to anyone, or at least maybe trying a dish or two! Thank you again for your comment and please come back and visit 🙂

      Keli

  3. Josh Ellery Reply

    This looks very interesting and thankyou for introducing me to a food that I’ve never seen before in my life. I’m happy that the vegan movement is happening as it is helping the state of the planet.

    The fact that it doesn’t have any salt in it would probably make it a challenge for me to eat. Eggplants are really good though, are you a fan of raw veganism as well?

    1. Keli Reply

      Hey Josh!

      Thank you for visiting my site and for your comment. I too am glad that the vegan movement is happening and am very thankful to be a part of it and to be helping in whatever way possible to save our beautiful planet. I am a fan of raw veganism as well as plant-based eating. At this point in my life I am leaning more towards plant based eating where I do not consume processed foods. However, I can not say that I never consume processed or prepackaged foods. As far as a raw diet, I have not studied it enough to feel comfortable making that change. I would not want to switch to a raw foods diet, become unhealthy and then blame it on the diet when it was actually my lack of knowledge. As far as the lack of salt in the recipe, when I’m cooking with bullion it usually contains salt and I don’t want to end up with too much sodium in a dish. Even when I’m not, I usually let people add salt and spice to taste as everyone’s pallet is different 🙂  Please come back and visit again! Holiday recipes are on the way and I’m sure you would find something interesting 🙂 Thanks again!

      Keli 

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