Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Everyday cooking

Moussaka

Master Moussaka the famous classic Greek dish! Layered veggies and vegan mince topped with béchamel sauce featuring Violife Grated and VIOBLOCK. Fantastic!

  • prep timeCooking time1 hour 25 minutes
  • preparation timePrep time1 hour 5 minutes
  • servingsServings8 portions
Lunch
Dinner
Main
Greek
recipe image Moussaka
  • 6 tbsp olive oil
  • 3 medium aubergines, cut into 5mm rounds
  • 500 g potatoes, peeled and sliced into 5mm rounds
  • 3 zucchinis, sliced
FOR THE VEGAN MINCE:
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tbsp tomato paste
  • 1.5 kg mushrooms, blended
  • 100 ml red wine
  • 400 g tinned tomatoes
  • 1 tsp cinnamon
  • 2 bay leaves
  • 1 tbsp dried oregano
  • 1/2 bunch parsley, chopped
FOR THE VEGAN BÉCHAMEL SAUCE:
  • 100 g Violife Original flavour grated
  • 100 g Violife VIOBLOCK
  • 100 g all-purpose flour
  • 1 L oat milk
  • salt and pepper
  • 1/2 tsp nutmeg
  1. Place all the vegetables on a lined baking tray and drizzle with olive oil.
  2. Bake for 10 minutes in a preheated oven at 200°C. Alternatively you can always fry your vegetables instead for 5-7 minutes on each side. Set aside.
  3. In a medium pan heat olive oil and sauté the onions for 7 minutes until translucent. Add garlic for a further 2 minutes. Stir in tomato paste and mushrooms. Sauté for 5 minutes, breaking up the mushrooms with a wooden spoon. Continue until the mushrooms have let out their water.
  4. Add wine and let the alcohol evaporate. Add tomatoes, cinnamon, bay leaves, oregano and parsley. Simmer on low heat for 10-20 minutes until nice and thick.
  5. In a small pot heat VIOBLOCK. When it melts add flour and whisk until golden. Slowly add oat milk and continue to whisk. Season well, add nutmeg and when there are no clumps in the mixture add 100g Violife Original grated and whisk until melted. Remove from heat and set aside.
  6. In an oval or rectangular baking dish, spoon a third of the mushroom mince into the dish and spread out evenly. Lay half of the vegetables on top. Then top with the rest of the mince and the remaining vegetables. Top with vegan bechamel sauce and sprinkle with the remaining Violife Original grated.
  7. Bake for 50 minutes in a preheated oven at 180°C. Allow to cool a little before serving.

Related Recipes

 

Related products