Veggie moussaka

Name: Veggie moussaka
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: Serves 8
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

By: Jen Bedloe
Former head of food delicious.

Published: 1 Apr 22
Updated: 18 Mar 24

Test kitchen approved

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.

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

Visit deliciousmagazine.co.uk to save recipe

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

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.
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.
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.
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.
Bake for 35-40 minutes until golden brown. Garnish with parsley if you like, leave for 10-15 minutes, then serve.

Recipe from April 2022 Issue

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

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.
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.

Fancy getting a copy in print?

Subscribe to our magazine

Veggie moussaka

Ingredients

Method

Nutrition

delicious. tips

Cheat’s vegetarian moussaka pasta bake

Mediterranean vegetable moussaka

Moussaka

Vegetarian moussaka

More to discover

Veggie moussaka

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Cheat’s vegetarian moussaka pasta bake

Mediterranean vegetable moussaka

Moussaka

Vegetarian moussaka

More to discover