Homemade Greek Traditional Mousaka!🇬🇷

Recipe: Cut potatoes and eggplants into horizontal strips and fry them. We cook soy mince in a red sauce with chopped onion, salt and spices (pepper, paprika, cinnamon, cloves, garlic powder)

When everything is ready, put in the pan in layers from bottom to top: potatoes – aubergines – soy mince – potatoes – aubergines – béchamel. The pan I used is 30×20 cm.
You can also add some grated vegan cheese one the top.

For the béchamel:
-750ml plant milk (I used almond)
-5 to 6 large tablespoons of flour
-1/4 teaspoon of salt
-1/3 teaspoon nutmeg (the secret ingredient) Put the milk and half of the spoons of flour in a saucepan and mix well.

Attention! We make the béchamel last, as it forms a crust if it cools. Turn on the stove on medium heat and mix, add the rest of the flour until well dissolved in the milk. Stir constantly to prevent the milk from burning for about 10 minutes, until it becomes a thick cream. If after 10 minutes it is still liquid, add another 2-3 spoons of flour. When it thickens, it's ready!

Add it on top, put some grated cheese on top as an option, wrap the pan with aluminum foil and put it in the oven for 30 minutes. After 30 minutes, remove the aluminum foil and leave for another 30 minutes or so, until the béchamel forms a crust and its liquids leave!

Remove from the oven, let it cool for 10 minutes to stabilize the béchamel and enjoy!