Looking for a hearty recipe for a night in?

We’ve got you covered with this scrumptious plant-based moussaka with the perfect wine pairings by Vegan Food Consultant & TV host, Priya Rao, and Master Sommelier, Jennifer Huether, the power duo behind The Social Herbivore—Canada’s go-to source for plant-based pairings and entertaining. The duo has just launched their first-of-its-kind book, The Social Herbivore: Perfect Pairings for Plant-Based Cuisine, and the satisfying moussaka recipe shared below is one of forty recipes in the book. Each of the recipes comes with high and low wine picks depending on whether you want a value wine or a premium wine. Try this recipe at home when you have more time to enjoy the prepping and cooking process. It’s a great dish for when you have friends and family over, as the recipe makes enough to serve six to eight people.  Moussaka could be considered a Greek-style lasagna topped with bechamel sauce, which is traditionally made with flour and milk. For this vegan rendition, Priya Rao uses pine nuts blended with tofu.

FALL HARVEST MOUSSAKA

Serves 6-8

VEGETABLE LAYER

1 large, Italian eggplant

2-3 large zucchini

3 large potatoes

Olive oil for brushing

Salt

 

SAUCE

1 tbsp olive oil

1 large onion or 4 medium shallots, diced

4-6 cloves garlic, thinly sliced

1/3 cup full-bodied red wine

1 cup vegetarian ground ‘beef’, cooked lentils, or a combination

1 x 24 oz can crushed tomatoes

1/2 tsp cinnamon

2 tsp oregano

1 bay leaf

1 tsp packed brown sugar

1/2 tsp salt

Black pepper to taste

 

PINE NUT BECHAMEL

1/2 cup pine nuts or raw cashews (if using cashew, soak in water for at least

10 minutes before using)

3 tbsp lemon juice

1 generous cup soft or medium tofu

1 large clove garlic, minced

1/2 tsp ground nutmeg

1-1 1/2 tsp salt

 

MAKE THE VEGETABLES

Preheat the oven to 400 degrees F.

Cut the tops and ends off the eggplant and zucchini. Slice all vegetables horizontally into ½ inch pieces. Place the vegetables on lightly greased baking sheets. Brush with oil on the sides facing up.

Sprinkle eggplant and zucchini lightly with salt. Broil for 12-14 slightly tender but not fully cooked as they will continue to cook during main baking time.

Meanwhile, prepare the tomato sauce.

 

MAKE THE SAUCES

In a medium pot cook the onions in oil over medium heat for 2-3 minutes. Add garlic and cook for another minute. Add wine and ground ‘beef’ and/or lentils, and simmer until the wine has absorbed. Add tomatoes, spices and sugar. Simmer for 15-20 minutes.

While the sauce is simmering, prepare the bechamel layer.

MAKE THE PINE NUT BECHAMEL

In a blender combine pine nuts with lemon juice for about 30 seconds at high speed. Scrape down as needed. Add rest of ingredients and blend until a smooth, creamy sauce forms, about 1 1/2-2 minutes.

ASSEMBLY

Preheat the oven to 350 degrees F.

Remove bay leaf and place a thin layer of sauce on the bottom of a 9x13 casserole dish. Layer potatoes onto the sauce, and cover with half of the remaining sauce. Add zucchini followed by the eggplant and top with the rest of the sauce. Pour bechamel on top and spread evenly with a spoon.

Bake for 25-30 minutes until the top is lightly browned. The finished dish should rest for 10-15 minutes to let it firm up. It firms up even better if reheated and served the next day.

Serve with crusty bread and, of course, a Greek salad! 

Looking for the perfect wine pairing to go with this Fall Harvest Moussaka? Here are the curated perfect pairings by Master Sommelier, Jennifer Huether.

This is a warm, rich and spice-laden dish that reminds me of crisp autumn days and warmth from the fireplace when I just want to curl up with a warm blanket, a glass of red and Priya’s Moussaka.

My value pick wine for this heartwarming dish is a Carmenere from Chile. These wines are based on the Carmenere grape which was one of the original red grapes allowed in Bordeaux (they can be part of a Bordeaux blend). It’s rich without being overly decadent, slightly spicy, and it often has intriguing roasted red pepper notes. This is the ideal wine for this dish as all the spices and roasted notes play off each other in perfect harmony.

For my splurge wine, I would go to Australia and select a Shiraz from the Barossa Valley. You can definitely find some with a value price point, but I find when you spend a little more money on Barossa Valley Shiraz, the quality goes up exponentially. Shiraz is naturally spicy (think black peppercorns) and can often have uplifting eucalyptus notes from this region specifically. Again, this is a rich style of red, which can be tricky to pair with vegan food but this dish is so flavourful and rich itself, that the pairing actually works.

Pro Tip: While it may seem counter-intuitive, I suggest you serve both of these reds slightly chilled, otherwise the alcohol will seem bigger and clash with the spices of the dish rather than meld with them.

Ready to pick up a copy of The Social Herbivore: Perfect Pairings for Plant-Based Cuisines? Visit The Social Herbivore website to discover the e-book and where you can pick up a copy!