Moussaka

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)!

Freezable

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

90

Cuisine

Mediterranean

Meal

  • mains

Servings

4

Ingredients

Aubergines

  • 6 aubergines
  • Olive oil
  • Salt

Filling

  • 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)

Béchamel

  • 4 tbsp vegan margarine
  • 4 tbsp plain flour
  • 400ml unsweetened soya milk
  • 2 tsp Dijon mustard
  • ½ tsp nutmeg (ideally freshly grated but otherwise ground nutmeg is fine)
  • 1-2 tsp salt
  • 3 tbsp nutritional yeast
  • 150g silken tofu (optional)
  • 2 tsp egg replacer powder (optional – makes a fluffier topping)

Topping

  • 200g vegan cheese, grated
  • Vegan parmesan eg Violife Prosociano or use pre-grated eg Angel Food, Flavour Fusion or Follow Your Heart (optional)

Instructions

Aubergines

  1. Preheat 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.

Filling

  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.

Béchamel

  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.

Assembly

  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.
26452645

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Cheatin’ Tagine With Herby Salad

Packed with golden aubergines, aromatic spices and sweet apricots, this tagine is inspired by the flavours of North African cuisine. We wanted to make it quick and easy for busy…

Zaalouk (Roasted Aubergine Heaven)

Zaalouk is a traditional, aubergine-based, Moroccan side dish but we prefer to make it as a delicious main with all the extras… tahini sauce, vegan halloumi (best cooked on a…

Thai Aubergine Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. Many people have said this is…

Thai Green Curry

You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you’re short of time. Either way, it’s delicious 🙂