Veggie moussaka

Veggie moussaka
  • 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
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

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.

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.

Recipe By

Jen Bedloe

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Cheat's recipes

Cheat’s vegetarian moussaka pasta bake

An easy pasta bake can be a weeknight life-saver. This one combines pasta shells with...

Save recipe icon Save recipe icon Save recipe

Vegetarian versions of classic recipes

Mediterranean vegetable moussaka

This veggie moussaka has most of the ingredients of the classic and hearty Greek dish,...

Save recipe icon Save recipe icon Save recipe

Moussaka

A traditional Greek Moussaka will have a creamy, cheesy topping lying on a bed of...

Save recipe icon Save recipe icon Save recipe

Vegetarian moussaka

This is a simple vegetarian moussaka recipe, packed with lovely roasted veg.

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.