Vegetarian Mushroom Moussaka Recipe

Greek Jews are no strangers to moussaka — the rich casserole traditionally made from eggplant and lamb and thickly layered with béchamel. But because kosher laws prohibit the consumption of milk and meat together, Jewish versions of the dish tend to either skip the béchamel entirely, which is a shame, flavorwise, or make a dairy-free topping from fat, flour and stock.

In this take, the moussaka’s eggplant base is paired with cremini mushrooms instead of lamb, making it completely meat-free and perfectly suited for its creamy topping. Moussaka is warming, hearty and easily transportable, making it the perfect dish for alfresco meals on Sukkot.

Note: Store leftovers, covered, in the fridge for up to 3 days.

Reprinted from “Little Book of Jewish Feasts” by Leah Koenig with permission by Chronicle Books, 2018.