• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Autumn

    Greek Inspired Vegan Moussaka

    Published: Oct 12, 2017 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe
    When I went into the kitchen to make this, I had originally decided to make a lasagna to use up a huge quantity of Bolognese 'mince'  sauce that I had cooked the previous night. But then I realised that I didn't have any pasta sheets. And it was raining, which meant I didn't really want schlep down the hill just for one ingredient. But I reaaaallly wanted a squishy comforting baked thing. The sort that is ridiculously delicious. But very difficult to make look pretty in a photo.  I'd also already soaked the cashews, ready to make my bechamel (ish) sauce, so was sort of half way committed to the process.  Argh! Then I remembered eating a comforting veggie based moussaka on a rainy Autumn day in Greece on a trip with my parents a few years ago & thought it could be easily veganised. All I needed to do was sub the pasta for thinly sliced potatoes and possibly aubergine.  My 'mince' sauce already has a whole diced aubergine in it, so I decided that actually using up some mushrooms that were hanging around in the fridge might actually be a nicer idea than more sliced aubergines, however to make the 'mince' a little more Greek flavoured, I then added in a pinch of cinnamon, which sounds a little unconventional, but really does work. 
    this recipe
    This isn't really the quickest dish to make. But it's worth it. Stick with me.  I'd suggest making a massive pot of the Bolognese 'mince' sauce the night before to eat with pasta, then using the rest as the basis for this recipe. You also need to remember to soak the cashews for at least 45 minutes. The potatoes need to be either pan-fried, or oven baked (my preference) and the mushrooms need frying off in some olive oil & herbs, ready to layer up in the moussaka.  The result of all your effort? Well, it may not be authentic, but it sure is delicious! Make loads. It's even better the next day.  [amazon_link asins='B01FHSTWGM,B00D0AFTIU,B004XJ7BT2,B00A4C48LQ,1523892862' template='ProductCarousel' store='popandthebee-21' marketplace='UK' link_id='83f5f485-ad37-11e7-b151-9b67d4813336']

    📖 Recipe

    Vegan Greek Inspired Moussaka

    Louise-Claire Cayzer
    The ultimate comfort food. Yummy vegan mince sauce gets combined with potatoes & a creamy, dreamy cheezy topping. 
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine Greek, Mediterranean
    Servings 6

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the 'Mince' Sauce

    • 1 Aubergine (peeled and very finely chopped)
    • 1 medium onion finely chopped
    • 3 garlic cloves finely chopped
    • 1 red pointy pepper finely chopped
    • 2-3 Tbs tomato paste
    • 100 grams soy crumbles (also known as TVP)
    • 1 tin chopped tomatoes
    • 1 teaspoon dried oregano
    • ½ teaspoon cinnamon
    • 1 teaspoon thyme
    • 1 teaspoon vegan worcestershire sauce
    • ⅓ cup red wine
    • 2-3 drops liquid smoke
    • 1 Tbs Vegemite or Marmite ((yeast extract))
    • 2 teaspoon olive oil
    • Salt & pepper to taste

    For the 'Bechamel' cheezy sauce

    • 300 g unsalted, raw cashews (soaked in water for 45 mins until soft)
    • 1 pack firm tofu (approx 250g)
    • 3 Tbs nutritional yeast
    • 3 Tbs White Miso

    For the potato layer

    • 4 medium white potatoes (thinly sliced)
    • 1 teaspoon olive oil

    For the Mushroom layer

    • 250 g mushrooms (thinly sliced)
    • 1 teaspoon olive oil
    • 1 teaspoon thyme

    Instructions

    For the 'Mince'

    •  In a large pan gently saute the onion, garlic, red peppers and aubergine.
    • Wait until the onion and aubergine is very deliciously soft, then add the tomato paste and stir.
    • Add in the re-hydrated soya mince and stir to coat. Now add the tinned tomatoes. 
    • Add all the other ingredients and stir. Simmer until the soy crumbles are soft and the flavours softly blended together. Around 10 minutes

    For the Potatoes

    • Slice the potatoes and put in a single layer on an oven proof dish.
    • Bake in a moderate oven (200c/Gas Mark 6) for around 15 minutes, until they are soft & slightly golden. Remove from the oven once done and keep aside.

    For the mushrooms

    • Gently pan fry the mushrooms in the oil. Season with the thyme and salt to taste. Keep aside until ready to use

    For the 'Bechamel' Sauce

    • Make sure the cashew nuts are completely soaked. They plump up when soaked and shouldn't have a hard core when you break them in half.  (NB: if you can find broken cashews, they are often cheaper & soak faster!)
    • Add the cashews to a blender with a little of their soaking water and starting on a low speed, blitz until smooth. Gradually increase the speed of the blender once the mix becomes smoother
    • Add the tofu and blitz again. You want a heavy creamy texture.
    • Add the miso & nutritional yeast & blitz again. Taste and add more of either until the flavour is slightly cheezy and creamy. 

    To assemble the mousaka.

    • In an oven proof casserole, spoon half the 'mince' in a thick layer, then add a layer of potato & one of mushrooms.
    • Repeat with the remaining mince, potato and mushrooms. 
    • Splodge (technical word!) the cashew 'Bechamel' over the top and smooth in a thick layer. 
    • Add some breadcrumbs to the top if you want a little extra crunch on top. Not authentic, but very yummy!
    • Put the dish in a moderate oven- Gas Mark 6/ 200C for around 25minutes, until it is golden on top and heated through. 
    • Leave to cool for at least 15 minutes. This will make it easier to cut.  It's traditional to eat it at room temperature, usually as part of a big mezze feast, but I like it hot, just out of the oven, just as much! 
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Autumn

    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Air Fryer Parsnip chips with a mayo dip.
      Air Fryer Parsnips (Fries, Chips or Roasted)
    • A bowl of borlotti bean stew with a spoon in it.
      Vegan Bean Stew with Borlotti Beans
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Carlota says

      October 29, 2017 at 6:53 pm

      5 stars
      Such a great idea! I love moussaka in all its ways as I am a big fan of Greek food.
      By the way, a few months ago I went on holidays to the Greek island of Rhodes and found out in some typical taverns added cinammon to the moussaka. So not strange at all!

      Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Crispy Air Fried Oyster Mushrooms

    Tofu Lover? These are for you...

    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free

    Vegan Dinner Inspo

    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce
    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes
    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free

    Recipes you're all loving!

    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.