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2 spoon difficulty rating


Serves: 4


The ultimate vegan version of this traditional Greek dish! Tender aubergines, rich vegetable mince, thick creamy béchamel sauce...oh and lots of cheese. Mmmmm! Enjoy with a light salad in the summer or as the ultimate comfort food in winter months. 

This recipe is taken straight from our lovely Winter Wonderland Recipe Guide. Available here for just £3 (over 25 recipes)!



  • 6 aubergines
  • Olive oil 
  • Salt 


  • Olive oil
  • 2 onions, finely diced
  • 3 garlic cloves, finely diced
  • 250g mushrooms, sliced
  • 500g vegan soya mince 
  • 1-2 tbsp tomato purée
  • 2 x (400g) tins chopped tomatoes
  • 150ml vegan red wine 
  • 150ml stock
  • ½ tsp dried or fresh oregano, finely chopped
  • ½ tsp cinnamon
  • 1 tbsp vegan syrup (eg maple, agave)


  • 4 tbsp vegan margarine
  • 4 tbsp plain flour
  • 400ml usweetened soya milk
  • 2 tsp Dijon mustard
  • Pinch of grated nutmeg
  • 1-2 tsp salt (to taste)
  • 2 tsp egg replacer (eg Orgran - optional)
  • 150g silken tofu (optional)
  • 1 tbsp nutritional yeast (optional) 


  • Melting vegan cheese 
  • Vegan parmesan eg Violife Prosociano or use pre-grated eg Angel Food, Flavour Fusion or Follow Your Heart 



  1. Pre-heat the oven to 200˚C/400˚F/Gas Mark 6.
  2. Remove stalks and cut the aubergines into slices, 1cm thick. 
  3. Season with salt and drizzle with olive oil. 
  4. Place on baking tray and cook, turning once, for 20-30 minutes or until soft and golden. 


  1. Fry the onion in a little oil until lightly golden. 
  2. Add the mushrooms and cook until slightly softened. 
  3. Add the garlic, oregano, cinnamon and fry for a further 1-2 minutes. 
  4. Stir in the tomato purée, veggie mince, red wine, stock, tinned tomatoes and syrup. Bring to the boil, turn down the heat and simmer with the lid on for roughly 30 minutes, until most of the liquid has evaporated. 
  5. Taste and add salt and a little more syrup if necessary. 


  1. Using a large saucepan, melt the margarine on a low heat. 
  2. Take the saucepan off the heat and stir in the flour until you have a paste. 
  3. Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps. 
  4. Once the sauce has thickened, add the Dijon, nutmeg, salt and optional extras (if using). Use a balloon whisk to get rid of lumps if necessary. 
  5. Stir thoroughly then set aside. 


  1. Reduce the oven heat to 180˚C/350˚F/Gas mark 4-5
  2. Place a layer of aubergine into a rectangular oven dish followed by a layer of the filling. 
  3. Repeat this process until you have several layers. 
  4. Leaving a couple of inches at the top, pour on the béchamel sauce so that the top of the moussaka is completely covered. 
  5. Add a thick layer of melting vegan cheese. 
  6. Cover with foil and bake in the oven for 25 minutes. 
  7. Remove from the oven, take off the foil, sprinkle over the parmesan and place back in the oven, uncovered, for a further 15 minutes until the top is slightly browned. 

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