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, though you could also use green lentils instead if you prefer. 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. Gently fry the aubergine slices in a little olive oil (or you can grill them 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 lasagne. Top with a creamy yoghurt topping and bake for 30 mins until golden and bubbling.
- Mandoline Slicer optional, but useful!
- Large deep rectangular casserole dish
- Medium saucepan / steamer for the potatoes
- Frying pan to fry the aubergines
- Large cooking pot / saucepan to cook the sauce
- Mixing bowl or jug
- 3 medium aubergines (eggplants) thinly sliced
- 3 medium potatoes peeled and thinly sliced
For the sauce
- 2-3 tbsp olive oil for frying
- 1 medium brown onion finely diced
- 2 cloves garlic finely minced
- 2 400g tins chopped tomatoes
- 500g plant based mince we use the frozen type
- 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
- salt and pepper to taste
For the topping
- 400g tub dairy free Greek style yoghurt we use Alpro
- 3 tbsp nutritional yeast adds a lovely cheese flavour, optional
- 1 tsp cornflour
- ½ tsp lemon juice
Prepare the vegetables
- Peel and thinly slice the potatoes to about 5mm thick.
- Steam or boil the potatoes slices for about 8 minutes until cooked and soft, but not falling apart. Drain and set aside.
- Thinly slice the aubergines to about 5mm thick slices.
- 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. 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 the chopped tomatoes, tomato purée, cinnamon, mint, oregano and half the stock (200ml). Stir and then bring to the boil.
- Reduce the heat and simmer, uncovered for 15-20mins, stirring occasionally.
- Add the plant based mince 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 ⅓ of the sauce.
- Cover with a layer of half of the potatoes, then a layer of ⅓ of the aubergines.
- Repeat with a layer of sauce, then the rest of the potato, then ⅓ of the aubergines.
- Finally, add the last of the sauce, then cover with the remaining 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 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 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!