Vegan Moussaka

a comforting casserole with aubergines & potatoes
icon 80 min
Vegan Moussaka 112 © foodspring

This is the kind of recipe which is perfect for making on the weekend for when your friends are coming round. This vegan moussaka is sure to be popular with a rich red wine & chickpea ragu, roasted slices of aubergine, potatoes and a creamy soy milk bechamel sauce.


6 Persons


  • 2
    aubergines, sliced into 1cm thick coins
  • 2 tbsp
    olive oil
  • 500 g
  • 1
    onion, diced
  • 1 stick
    celery, diced
  • 250 g
    vegan soy mince ‘meat’
  • 2 x 400g tins
    chopped tomato
  • 1 x 400g tins
  • 150 ml
    red wine
  • 2 tsp
    dried oregano
  • 2 tsp
    ground cinnamon
  • 2 tbsp
    dark soy sauce


  • 2 tbsp
    olive oil
  • 3 tbsp
    plain flour
  • 500 ml
    unsweetened soy milk
  • 200 g
    silken tofu
  • 20 g
    nutritional yeast
  • 0.5 tsp
    garlic granules
  • 4 gratings
    whole nutmeg
  • 1 1
    vegan Parmesan-style cheese, grated (optional)


  • 1

    Preheat the oven to 180C. Sprinkle the aubergine slices with a pinch of salt on both sides and lay out on a clean dish towel for 10 minutes. Pat the slices to remove the moisture from the surface of the aubergines. Drizzle ½ tbsp olive oil onto a large baking tray and lay the aubergine slices on top. Drizzle another ½ tbsp olive oil on top. Roast for 30-40 minutes, flipping over halfway through until golden and tender.

  • 2

    Slice the potatoes into 5mm thick coins. Place into a medium pot and cover with water. Bring to the boil over a high heat then turn down to simmer for 10-15 minutes until tender then drain.

  • 3

    Heat the remaining 1 tbsp olive oil in a deep frying pan or medium pot. Add the diced onion and celery with a pinch of salt. Cook on a medium-low heat, stirring occasionally, until softened – around 10 minutes. Add the soy mince and cook for 1-2 minutes to brown slightly.

  • 4

    Add the chopped tomatoes, swilling the cans out with around 400ml of water. Add the chickpeas and the liquid from their can, wine, oregano, cinnamon and soy sauce. Let this mixture simmer on a low heat for 45-60 minutes, stirring occasionally, so the sauce becomes very thick and glossy.

  • 5

    For the bechamel, heat the 2 tbsp olive oil in a medium pot over a medium heat and add the flour. Stir for 2 minutes to gently toast the flour. Gradually whisk in 500ml of the soy milk until fully incorporated and smooth. Mash the silken tofu with the back of a fork until broken down to a ricotta-like texture. Stir this into the bechamel along with the nutritional yeast, garlic granules and grated nutmeg then taste and season with salt, as needed.

  • 6

    Take a deep ovenproof dish and lay a single layer of potatoes in the bottom of it. Layer aubergines on top then pour in all of the soy mince sauce. Top with another layer of potatoes and the aubergines. Finally pour the bechamel on top. Sprinkle with the vegan Parmesan-style cheese (if using) and bake for 40-60 minutes. Serve the vegan moussaka warm with salad greens on the side, if you like.

  • 1
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Recipe Overview

Total time
80 min

Nutritional value, per portion

644 kcal