Vegan Moussaka

Vegan Moussaka

This is one of the best moussaka dishes you will ever taste. As close to the authentic Greek version but without the meat. The flavours and textures of this dish are incredible and the soft and fluffy topping gives an ultimate delicious finish to this wonderful dish.

save_time1 Hour
servesServes 4 nut300 kcal per serving


For the aubergines

2 medium aubergines, cut into 1 cm slices

2 tablespoons olive oil

For the potatoes

1 large potato, peeled and sliced into 1/2 cm rounds

olive oil for shallow frying

For the sauce

1 tablespoon olive oil

1 medium onion, finely chopped

2 large cloves garlic, minced

120 ml ( 1/2 cup ) vegan red wine

1 400g ( 14 oz ) tin chopped tomatoes

120 ml ( 1/2 cup ) water

2 tablespoons tomato puree

300 g ( 10 oz ) mushrooms, chopped

200 g ( 7 oz ) fresh spinach, chopped

50 g ( 1.7 oz ) dried soya mince (TVP)

1/2 teaspoon black pepper

1 teaspoon cinnamon

1/2 teaspoon all spice

1 teaspoon agave nectar

1 teaspoon sea salt

2 tablespoons soy sauce

3 tablespoons freshly chopped parsley

For the topping

250 ml ( just over 1 cup ) soya milk

100 g ( 3.5 oz ) firm tofu

2 teaspoons egg replacement powder

40 g ( 1.4 oz ) vegan margarine ( I use Vitalite )

40 g ( 1.4 oz ) plain flour

1 tablespoon nutritional yeast

1/2 teaspoon agave nectar

1/4 teaspoon black salt (optional)

1/4 teaspoon black pepper

1/2 teaspoon sea salt

oil for brushing


Prepare the aubergines and potatoes in advance.

1. Place the Aubergine slices in a bowl. Pour over the 2 tablespoons of olive oil. Toss to coat well and place on a baking tray. Bake at 200 degrees Celsius ( 400 F ) for 20 minutes until softened. Remove from oven and put to one side.

Whilst the aubergines are in the oven you can prepare the potatoes.

2. Fry the potato slices in olive oil until golden brown, turning once. Drain on kitchen paper and put to one side.

Now prepare the main sauce and preheat the oven to 200 degrees.

3. Fry the onions and garlic in the olive oil, over a medium heat, until the onions have softened. Add the red wine and continue to cook for 1 minute to burn off some of the alcohol. Add the chopped tomatoes, water and tomato puree. Stir well and continue to cook for another 2 minutes.

4. Add the mushrooms and spinach, cover the pan with a lid and simmer for 10 minutes.

5. Remove the lid and stir in the soya mince and the rest of the sauce ingredients. Stir well and continue to cook until the sauce thickens. Once thickened, turn of the heat and leave to one side whilst you prepare the topping.

6. Using a blender, whiz the tofu, soya milk and egg replacement together until smooth.

7. In a saucepan, over a medium heat, melt the margarine and add the flour, stirring continuously to form a very thick paste.

8. Turn off the heat and gradually whisk in the milk and tofu mixture. Be sure to whisk continuously, and add the mixture a little at a time, to avoid any lumps. When everything resembles a sauce, add all of the other topping ingredients and place back on a medium heat, stirring continuously, until the sauce becomes quite thick. Turn off the heat and assemble the dish.

9. Place the potatoes in the bottom of an oven-proof dish. Cover with half of the aubergines and pour over the sauce. Top with the rest of the aubergine and using a spatula, put the thick topping over the dish. Use the spatula to assure an even layer of the topping.

10. Put into the oven and bake for 40 minutes. Remove from the oven and lightly brush with olive oil. Place back into the oven for a further 10-15 minutes until browned. Serves 4 to 6.


The soya mince can be substituted with your preferred vegan mince alternative. Alternatively, why not try my recipe for Tofu Mince or Lentils


If the Moussaka looks a little dry after cooking, you can add a decorative shine by brushing over a little extra olive oil before serving.


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