Vegan Moussaka - with cups & ounces
Our vegan moussaka recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 6
Prep 25 minutes · Cook 50 minutes
| 3 | large eggplants, sliced into 1cm rounds |
| 3 tbsp | olive oil |
| 1 batch | Lentil Bolognese (see recipe) |
| 1 tsp | ground cinnamon |
| 1 tsp | dried oregano |
| 2.1 oz (60 g) | vegan butter |
| 2.1 oz (60 g) | all-purpose flour |
| 2.50 cups (600 ml) | oat milk |
| 3 tbsp | nutritional yeast |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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