* onion, 133 g * garlic cloves * beyond meat, 452 g * mushrooms, 292 g chopped * 2 oz dry red wine * 3 T tomato paste * 28 oz can of crushed tomatoes * spices: cinnamon (pinch), thyme leaves, pinch ground cloves, salt, bay leaves, ground pepper,
**Eggplant layer:** 1 medium eggplant sliced and prebaked in onion with garlic, spray oil, oregano, salt
**Potato layer:** 436 g sliced potatoes, prebaked same as eggplant
**bechamel sauce:** melt 4 T of vegan butter, add 1/4 cup of flour, stir together, and cook for a few minutes, add 1/4 cup of vegan broth, 17 g of violife graded parm, 1 cup of vegan milk and keep stirring until it thickens into a cheesy sauce
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makes 12 servings
Serving size is 3.6″ x 3.75″
Everything but the béchamel sauce is loosely based on this recipe: [https://rainbowplantlife.com/vegan-moussaka/](https://rainbowplantlife.com/vegan-moussaka/)
Layers:
**”meat” sauce:**
* onion, 133 g
* garlic cloves
* beyond meat, 452 g
* mushrooms, 292 g chopped
* 2 oz dry red wine
* 3 T tomato paste
* 28 oz can of crushed tomatoes
* spices: cinnamon (pinch), thyme leaves, pinch ground cloves, salt, bay leaves, ground pepper,
**Eggplant layer:** 1 medium eggplant sliced and prebaked in onion with garlic, spray oil, oregano, salt
**Potato layer:** 436 g sliced potatoes, prebaked same as eggplant
**bechamel sauce:** melt 4 T of vegan butter, add 1/4 cup of flour, stir together, and cook for a few minutes, add 1/4 cup of vegan broth, 17 g of violife graded parm, 1 cup of vegan milk and keep stirring until it thickens into a cheesy sauce
**topping**: 1/2 cup of Japanese panko crumbs
Assemble layers: eggplant / “meat” sauce / potato layer / more meat sauce / béchamel sauce / panko topping
bake at 400 for about 25 to 30 minutes or until topping starts to turn golden. User broiler setting for a minute or two to get it more golden brown.