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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

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.

Easy
April 2022

Test kitchen approved

Serves 8
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

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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

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.