This is our plant based take on the classic Greek dish consisting of layers of thinly sliced potato and aubergines (eggplants), mince and a creamy topping. In this version we swap out the traditional lamb mince for a plant based substitute. The topping uses dairy free Greek style yoghurt to create a delicious, creamy, yet light topping.
Rich, satisfying, fragrant and delicious, and so good you’ll want to make it again and again! This does take a little more work to prepare, but it is so completely worth it.
The first step is to thinly slice your potatoes and aubergines. A mandolin slicer is really useful for this, but you can simply use a sharp knife if you don’t have one. Aim for slices around 0.5cm thick. Gently fry the aubergine slices in a little olive oil (or you can grill them or air fry for a lower fat version), steam the potato slices and set aside as well.
Make the rich, deep tomato sauce, packed with loads of flavour and fragrant with spice, then layer them up in a large dish, similar to making a lasagna. Top with a creamy yoghurt topping and bake for 30 mins until golden and bubbling.
Vegan Moussaka
6
people15
minutes1
hour30
minutes1
hourA vegan version of the classic Greek dish
Ingredients
3 medium aubergines (eggplants) thinly sliced (approx 0.5cm)
3 medium potatoes peeled (optional) and thinly sliced
- For the sauce
5 tbsp olive oil for frying (or any plain oil will work)
1 medium brown onion finely diced (or half a large one)
2 cloves garlic finely minced
2 400g tins chopped tomatoes
500g frozen plant based mince
1 tsp cinnamon
¼ tsp dried mint
2 tsp dried oregano
2 tbsp tomato puree
400ml vegan stock we used Oxo meat free beef stock, but any vegan stock is fine
salt and pepper to taste
- For the topping
400g tub dairy free, plain, Greek style yoghurt we use Alpro
3 tbsp nutritional yeast adds a lovely cheese flavour, though can be left out if you can't have yeast
1 tsp cornflour
1 tsp lemon juice
pinch salt
Directions
- Prepare the vegetables
- Peel and thinly slice the potatoes to about 0.5cm thick. You can leave the skins on for extra fibre if you prefer.
- Steam or boil the potatoes slices for about 8 minutes until cooked and soft, but not falling apart. Drain (if in a pan) and set aside to cool.
- Thinly slice the aubergines to about 0.5cm thick.
- Working in batches gently fry the aubergine slices in around 2 tbsps olive oil for about 3-4 minutes each side until golden and softened. Add more oil if they start to burn or get a little dry. Alternatively brush the slices with a little oil then grill for 3-4 minutes on each side, or grill a few at a time in an air fryer 200℃, 3 mins each side. Set aside.
- Make the sauce
- Finely dice the onion and garlic.
- Heat 1 tbsp olive oil in a large cooking pot or saucepan and sauté the onion and garlic over a medium heat stirring frequently, until soft, around 5 minutes.
- Add both 400g tins of chopped tomatoes, 2 tbsps tomato purée, 1 tsp cinnamon, ¼ tsp mint, 2 tsps oregano and half the stock (200ml). Stir and then bring to the boil.
- Reduce the heat and simmer, uncovered for 15 mins, stirring frequently, until the sauce is very thick and reduced.
- Add the plant based mince and the rest of the stock (200ml) and stir. Simmer for an extra 5 minutes until the mince is cooked through. Taste and adjust seasoning if needed.
- Prepare the moussaka
- Preheat the oven to 200℃ (180℃ fan).
- Cover the base of a large rectangular oven dish with â…“ of the tomato sauce.
- Cover with a layer of half of the potatoes, then a layer of â…“ of the aubergines.
- Repeat with another â…“ of the sauce, then the other half of the potato, then another â…“ of the aubergines.
- Finally, add the last â…“ of the sauce, then cover with the remaining â…“ of the aubergines.
- Make the topping
- In a medium bowl or jug combine the dairy free yoghurt, cornflour, nutritional yeast and lemon juice. Season with a pinch of salt.
- Spread the yoghurt topping in a thick layer on the top of the moussaka, completely covering the top and smooth flat with the back of a spoon.
- Bake
- Bake in the oven for 30 minutes until the topping is set and golden and the aubergines are completely cooked through. You can test this by pushing a sharp knife into the moussaka, it should go in easily if everything is cooked through.
- Allow to rest for 15 mins, then serve with a green salad. Enjoy!
Equipment
- Mandolin slicer
- Large deep rectangular casserole dish
- Medium saucepan / steamer
- Frying pan / grill / air fryer
- Medium cooking pot / saucepan
- Mixing bowl or jug
- Tongs
- Fish slice
- Measuring spoons
- Measuring jug
- Pastry brush
Notes
- The moussaka will keep for up to three days in the fridge. It can be frozen without the topping.
Why does it say to make 400ml stock only to use 200ml? Have I just wasted a stock cube and 200ml for no reason?
Oh dear, I have missed off adding the rest of the stock once it starts to cook down. Thank you for pointing that out! I will remake the recipe again to check and update it ASAP. Thank you, and I hope you enjoy the moussaka 😊
I have checked the recipe through again and yes, you add the remaining stock at the same time as the plant based mince, as the sauce should be really reduced and concentrated at that point. I’ve updated it on the site now too, thanks for letting me know!