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Here I would love to share with you our travels and adventures as international mushroom consultants. MEMOIRS about husband Pieter Vedder, who was a SCIENTIFIC PIONEER in Mushroom Cultivation Education. His practical handbook is in 8 languages and is called the MUSHROOM BIBLE: https://mariettesbacktobasics.blogspot.com/2020/08/modern-mushroom-growing-2020-harvesting.html

Wednesday, September 5, 2012

{Olympia's Greek Moussaka Vegan Style}

On May 27, I did read a post from Olympia's blog: Oldthings, where she gave the Greek Moussaka recipe. Since both of us LOVE Aubergines, or Eggplants as you call them, I've adapted this recipe and made it Vegan Style. Since I'm not Greek, I certainly do not qualify for making a Moussaka as well as Olympia did. Also I had to keep in consideration that it should be low sodium and low cholesterol. So I did not salt the aubergine for that reason, in order to drain the water out. Does anyone have a TIP on how to go about this, following a low sodium diet? Any hint is welcome.
I also did not fry them the way Olympia did but instead I did bake them with some olive oil in the oven, using a Demarle Silpat.
Not too bad... with some mixed greens and olive oil with Balsamico dressing. 
Above is Olympia's Recipe Mussaka, just click the link for going to her post with very clear step-by-step instructions and great photos.

For the Vegan Style I will give you my version:

3 lb or 1500 g of aubergines - eggplants
3 lb or 1500 g potatoes 

3 packages of 340 g each Trader Joe's Beefless Groundbeef (soy product)
3 large fresh tomatoes diced
2 big onions chopped
salt, pepper

For the Bechamel:
1 liter milk
6 tablespoons of soft butter
6 tablespoons of whole wheat flour
1 cup of egg beaters
salt, pepper

Serves 12
 Bake at 200°C or 400°F for 50 minutes.
No cholesterol - no fat...
These are the 340 g packages of Beef-less ground beef from Trader Joe's.
Olive oil is what I used for the onions and the ground beef...
Aubergines - eggplants sliced and with some olive oil I had them for 10 minutes on the Silpat in the oven on 475°F or 250°C.
Any tips here are welcome!
Potatoes I did bake for half an hour in the oven on 400°F or 200°C also using olive oil. 
Now layering the potatoes, aubergines - eggplants, minced beef and then topping them off with the Bechamel.
This beef-less ground beef is already pre-cooked so with the onions and tomatoes it only needs to be heated through.
The way Olympia did show how to make the Bechamel with softened, not melted butter I liked very much. 
I used whole wheat as a healthy substitute for white flour.
Instead of real eggs I did blend in the 1 cup egg beaters after I'd cooked the Bechamel.
See Olympia's excellent photos of step-by-step instructions.
Bechamel all poured over the layers and ready for the oven...
50 minutes on 200°C or 400°F.
Maybe next time a tad longer in the oven...?
What do you think?
But we both enjoyed it very much!
Thanks again Olympia for sharing this with us.


  1. Hi Mariette,

    You sure know how to make it look so delicious. Yum!!!


  2. Oh Mariette, I totally adore Mussaka! I make mine from a Greek Cook Book, but your recipe seems very much like the one I follow, except mine doesn't have potatoes, but this could be a twist for me too! I love your image pic, it's getting me so hungry for a piece. I'm going to check your Greek friend's, tutorial recipe and let you know! Thanks for sharing it, lovely lady.

  3. Dearest Mariette,
    I love Moussaka! thanks a lot for this great recipe and the great work you did with all those wonderful pictures!
    Love and hugs,

  4. Looks like a kind Moussaka - for the heart dear Mariette!
    That's what we all need to be aware of today - especially those of us who are in the 'danger zone'!

    You're clever to take the original Greek recipe and adapt it to a healthy version.
    I'm going to try yours out - I'll let you know!

    Take care
    hugs and love
    Shane xox

  5. Tja.....lieve mariette met sommige recepten moet je vindingrijk zijn om het in je dieet aan te passen, en dat is jou heel goed gelukt zoals ik in je post zie en lees, jullie hebben in elk geval lekker gegeten.

    Wat het bestrooien van zout betreft op de gesneden plakken aubergine om het vocht te onttrekken en de enigszins bittere smaak...
    Denk wanneer je later de aubergine goed afspoelt onder de koude kraan dat er weinig tot geen zout/natrium achter blijft.
    Ook kan je plakken aubergine 1 minuut in kokend licht gezouten water leggen, afgieten en goed uit laten lekken/droogdeppen

    Een grillpan of contactgrill kan daarna ook zorgen voor smakelijke vetvrije aubergine plakken.

    Eet nooit rauwe aubergine(giftig)

    Fijne dag en liefs,

  6. Liebe Mariette,

    perfekt - wie immer.

    Alles Liebe


  7. Dearest Mariette,
    I think about you have nice foods.. you have enjoy with beautiful dressing olive oil Bechamel is beast. Did you said what do you think?
    of cause I love very much for my body
    for the golfing...
    Hugs and love to you Always!

  8. YUM!!! What time shall we arrive for dinner... looks absolutely delish!! I just finished breakfast and am hungry for some Greek food now.... Wishing you a great day , hugs xo C. (HHL)

  9. Dat ziet er lekker uit......heerlijk hoor......liefs van mij...xxx...

  10. Mmm looks yummy! And healthy! I do like meatless meat made of soy products. It actually taste quite good. And I love eggplants! Your recipe looks sooo good. I wish I could have sone of your Mussaka :-)

  11. Mariette how delicious!! I miss my girlfriend's Greek Restaurant in San Diego.

    When I salt the eggplant I then rinse of the slices and pat dry with a paper towel.

    Art by Karena

  12. Liebe Mariette,
    das ist eine gute Idee, es vegan zu machen. Ich liebe es auf beide Arten.
    Schöne Grüße, Johanna

  13. Dearest Mariette
    Congratulations !!!!! You did the Greek moussaka recipe lighter and healthier! Sometimes I bake the vegetables (potatoes and aubergines in the oven as you did). Also we can replace the whole milk with skim 2 ʹ%! Thank you very much for the time you spent for me to post this recipe of Greek mussaka today ! And don't forget that mine way ,one piece has 450 calories !!
    Not healthy so I make once a month !
    Have a nice day!

  14. Dearest Mariette
    When vegetarian food looks so very tasty even I would love to eat it. Yum!
    Hugs to you

  15. Dearest Mariette
    A Big thank you for you to my Wednesday post !

  16. Oh that looks very yummy. I find casseroles like that are even better the next day too once the flavours meld together. I stopped salting my eggplant and never noticed a difference! It is supposed to get rid of the bitterness, but that is the reason you eat eggplant. The fresher the eggplant the less bitter it will be, and if you grow your own you cant get any fresher than that.

  17. Hello, Thanks for your comment directing me to this post. I am beginning to rethink my ability to make this without meat. They do have all kinds of tofu and soy protein on Taiwan, but unfortunately I have to limit my intake of soy. I'll have to think of what else might be substituted.

    I love your clear pictures and instructions.
    --Road to Parnassus

  18. Oh, looks really delicious! I'm not that great of a cook. One of my bosses use to grow loads of fresh veges and pass them onto us, which was lovely. However, he gave us so many eggplants and I didn't really know what to do with them. So he and his wife showed me how to make Moussaka. I don't think it really ever turned out as good as theirs. Now its been years since I even ate one eggplant. Something that I have remembered is for unknown reasons to me, I was told, before doing anything with the eggplant, after you slice it all up, put the slices on paper towel. The paper towel soaks up something from the eggplants, perhaps salt? So leave them for a bit on the paper towel, then turn them over, you can see them almost look like they are sweating. Mariette, I do not know for sure if this is a good tip or not.

  19. Que pinta tan sabrosa!!

  20. Hi Mariette,
    this sounds so yummy. To make it real vegan, I might substitute the milk with soy- or oat-drink, and in my bechamel never goes egg anyways, that wouldn't be a problem. What I love is your way to precook the aubergines in the oven instead onthe stovetop which always such a mess.
    I haven't had Moussake in ages but now I definetely have a craving...
    Groetjes, Tina


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