Veggie moussaka

Veggie moussaka

Our easy veggie moussaka is a time-saving, vegetarian take on the Greek classic. Layer a rich plant-based ragu with potato slices and finish with a delicious feta and ricotta topping.

Veggie moussaka

This dish makes a great vegetarian option for Easter lunch.

  • Serves icon Serves 8
  • Time icon Hands-on time 30 min. Simmering time 60 min, plus oven time 40 min.

Our easy veggie moussaka is a time-saving, vegetarian take on the Greek classic. Layer a rich plant-based ragu with potato slices and finish with a delicious feta and ricotta topping.

This dish makes a great vegetarian option for Easter lunch.

Nutrition: per serving

Calories
433kcals
Fat
18.8g (8.4g saturated)
Protein
30.9g
Carbohydrates
27.7g (11.7g sugars)
Fibre
7.6g
Salt
1.7g

Ingredients

  • 2 tbsp oil
  • 600g Beyond Meat mince or other veggie/vegan mince
  • 2 red onions, chopped
  • 2 fat garlic cloves, sliced
  • 1 tsp dried oregano
  • 1/2 tsp dried mint
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 150ml red wine
  • 2 x 400g tins tomatoes
  • 4 small dried or 2 large fresh bay leaves
  • 1 vegetable stock cube
  • 3-4 floury potatoes (500-600g), cut into 2cm slices
  • Chopped parsley to garnish (optional)

For the topping

  • 250g ricotta
  • 250g natural yogurt
  • 2 medium free-range eggs
  • 200g feta, crumbled
  • 25g parmesan or pecorino (or vegetarian alternative), grated
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Method

  1. Heat the oil in a frying/sauté pan, stir-fry the mince until browned, then set aside. Add a splash more oil and cook the onions and garlic with the oregano, mint and some salt and pepper for 10 minutes, stirring.
  2. Stir in the ground spices, cook for a few minutes, then stir in the wine. Let it bubble, then stir in the tinned tomatoes, a tin of water, the bay leaves and stock cube. Return the mince to the pan and simmer on a low-medium heat for 45-60 minutes.
  3. Meanwhile, put the potato slices in a pan of cold salted water. Bring to a fast simmer, then turn the heat down and gently simmer for 8-10 minutes, until tender to the tip of a knife. Drain and set aside to cool.
  4. Decant the mince mixture into a 2-litre ovenproof dish and leave to cool. Heat the oven to 160°C fan/gas 4. Mix the topping ingredients (except the grated cheese) in a bowl until combined. Arrange the potatoes on top of the mince mixture, spoon over the topping, then scatter the cheese evenly over the top.
  5. Bake for 35-40 minutes until golden brown. Garnish with parsley if you like, leave for 10-15 minutes, then serve.

Nutrition

Nutrition: per serving
Calories
433kcals
Fat
18.8g (8.4g saturated)
Protein
30.9g
Carbohydrates
27.7g (11.7g sugars)
Fibre
7.6g
Salt
1.7g

delicious. tips

  1. Use lamb or beef mince for a non-veggie version, or replace half the mince with cooked lentils.

    This dish is great with a layer of grilled aubergines.

  2. Make up to 2 days ahead and chill. Or freeze, wrapped in the dish, for up to 3 months. Bake from frozen, adding an extra 20 minutes.

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

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