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Vegan Moussaka | Plant Future

Vegan Moussaka

Vegan Moussaka

30 mins prepServes 4

This vegan Moussaka features a delicious béchamel sauce made with vegan butter and plant milk. The ragu sauce includes onions, garlic, canned tomatoes, and vegan mince, seasoned with dried mint and oregano. A medley of vegetables like courgette, potato, sweet potato, and aubergine makes this dish hearty and satisfying.

4 servings

What you need

pepper

plain flour

3 tbsp plain flour

garlic

1 garlic

dried mint

1 tbsp dried mint

potato

salt

1 tsp salt

aubergine

sweet potato

nutritional yeast

1 oz nutritional yeast

dried oregano

1 oz dried oregano

courgette

onion

extra-virgin olive oil

1 fl oz extra-virgin olive oil

canned diced tomatoes

1 can canned diced tomatoes

vegan buttery spread

1 oz vegan buttery spread

soy milk

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Instructions

1: For the béchamel sauce, melt vegan butter in a pan.

2: Add plain flour and stir well.

3: Gradually add plant milk, cup by cup, until desired consistency is reached.

4: Season the béchamel with nutritional yeast, salt, and pepper.

5: For the ragù sauce, heat olive oil in a pan, then add chopped onions and garlic.

6: Stir in canned tomatoes, vegan mince, dried mint, dried oregano, salt, and pepper.

7: Cook until everything is well combined and heated through.

8: Slice courgette, potato, sweet potato, and aubergine.

9: Layer the vegetables in a baking dish, alternating with the ragù sauce.

10: Top with the béchamel sauce and bake in the oven until golden.

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