The Greek version of moussaka is a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel(“white”) sauce. There’s a vegan version in the Greek cookbook by Tselementes, which includes ground eggplant instead of ground meat, tomato sauce, and bread crumbs. In this recipe I use crumbled tempeh for the meat substitute but you can also use mushrooms.

Related Recipes