Vegan Roasted Vegetable Moussaka

 A simple recipe for a vegan roasted vegetable moussaka baked in the oven and served with potatoes and green veg.

Vegan Roast Veg Moussaka

You are going to love this vegan roasted vegetable moussaka.

A savoury vegan mince alternately layered with roasted vegetables and topped with a tasty bechamel sauce.

It's just so good.

I hope you try it.

Where does moussaka come from?

It's thought to be Arabic, but we can't say for definite. The modern version of the dish is a traditional dish in both Greece and Turkey.

No matter where it came from, it is lush!

Which vegetables are in a traditional moussaka?

Traditionally moussaka is made with aubergine, also known as eggplant and potatoes. 

I decided to stay Mediterranean with the vegetables I included but changed up the flavours and served potatoes with it instead of in the dish.

My dish is in no way traditional. It is inspired by moussaka or you may say moussaka with a twist.

Which roasted vegetables are good in a moussaka?

I added aubergine (eggplant), courgette (zucchini), bell peppers and mushrooms.

Red onion, broccoli and baby corn would all work well in this dish too.

But heck, if you have veg to use up, then why not add it.

How do you make vegan savoury mince?

This moussaka is vegan so I used plant-based meat-free mince to make the savoury mince.

I started with onion and garlic, then I added mushrooms. When they were well-cooked I added the veggie mince, tinned tomatoes, stock and flavourings.

Lots of flavour!

Can you use lentils instead of meat-free mince?

Yes, you can definitely use lentils instead of meat-free mince if you prefer.

You might need a bit less stock as the lentils won't absorb it as much as the meat-free soya mince does.

You want a green or brown lentil that is firm and keeps its shape. 

I like to use tinned lentils as they are such good quality and so convenient, but if you regularly soak lentils, you could use dried.

Red lentils wouldn't work as they turn to mush as they cook, which is great for lentil soup or dahl but not for a savoury mince.

What is a bechamel sauce?

This dish is topped with a generous layer of bechamel sauce before it is baked, but what is a bechamel sauce?

Bechamel sauce is a classic white sauce that is made from a roux.

A roux is just the start of a sauce that is made with flour and butter, in this case, vegan butter or margarine.

Once the roux is started (the butter is melted and the flour mixed in), milk (in this case plant-based milk) is whisked in a little at a time, until you end up with a creamy white sauce.

How do you get the best flavour from a bechamel sauce?

White sauce or bechamel sauce is often the base of a cheese sauce, but if you don't add cheese how do you add flavour.

Usually, it is well seasoned with salt and pepper but I have my own wee trick.

I think I may have picked this idea up from Delia Smith many years ago. It seems like it might be a Delia tip.

I add half an onion and a couple of bay leaves to the milk in a jug then microwave it until warm ( you can heat in a pot then transfer to a jug).

I find warm milk helps to give you a silky sauce as it incorporates better and the onion and bay leaves add more flavour.

Onion and bay leaves are not added to the sauce however, they just flavour the milk.

Can you top moussaka with a cheese sauce?

Cheese sauce on moussaka isn't traditional but boy does it taste good.

Just make the bechamel sauce using my recipe and instructions below in the recipe card, then add grated vegan cheddar and parmesan (vegan style). 

The vegan style parmesan will add a lot of flavour.

You could also add a dollop of mustard.

Making Vegetarian Moussaka

You can also tweak this recipe to make a vegetarian moussaka, if that is your preference. 

Just use your regular cheese and milk in the recipe instead of vegan cheese and milk.

What's the difference between lasagne and moussaka?

Good question. Apart from the fact moussaka is usually Turkish or Greek and lasagne is Italian, it's actually very similar.

In lasagne the mince mixture is layered between sheets of pasta (lasagne sheets), then topped with a white sauce and often finished with mozzarella.

Moussaka is a mince mixture layered between layers of potato and aubergine (eggplant) and topped with a white sauce. No mozzarella though.

Very similar and both comforting and utterly delicious.

What ingredients do you need to make vegan roast veg moussaka?

Here are the simple ingredients you need to make this roast vegetable moussaka.

For the mince layers

• Olive oil - or other mild oil
• Onion
• Garlic
• Mushrooms
• Meat-Free Mince  - or tinned green or brown lentils
• Tinned Tomatoes
• Dried Thyme - or fresh
• Balsamic Vinegar
• Vegan Worcestershire Sauce - you could use mushroom ketchup, brown sauce, BBQ sauce or even soy sauce instead
• Vegetable Stock
• Salt & Pepper

For the vegetable layer

• Olive Oil - or other mild oil
• Aubergine - also known as eggplant
• Courgette - also known as zucchini
• Bell Peppers - any colour you like, I prefer red, orange or yellow
• Mushrooms - any standard mushroom, not wild mushrooms
• Dried Parsley
• Dried Oregano
• Salt & Pepper

For the bechamel layer

• Vegan Butter - or spread (margarine)
• Plain Flour - also known as all-purpose flour
• Oat Milk - or your favourite milk
• Onion - just half an onion to flavour the milk
• Bay Leaves - also to flavour the milk
• Salt & Pepper - to season the white sauce

Optional  (if you want to top your moussaka with a cheese sauce)

• Vegan Cheddar
• Vegan Style Parmesan

For a full ingredient list scroll down to the printable recipe card.

Which size of casserole dish do you need?

Bake this moussaka in one large ovenproof dish or several smaller dishes.

This time I used 3 dishes as my first two were smaller than I thought they were. 

It's portioned up to serve on plates, so it doesn't really matter if you cook it in a large family-sized casserole dish or a few smaller dishes.

Can you make vegan roast veg moussaka ahead?

Moussaka is the perfect dish to make ahead.

If you aren't eating it all at once you can make smaller portions and pop them in the fridge to be oven-cooked another day.

This recipe easily serves six unless you serve bigger portions than I did.

Can you freeze vegan roast veg moussaka?

Vegan Moussaka freezes well.

Just make sure you are freezing it in a freezer-friendly dish and pop it in the freezer (covered) at the point you would usually pop it in the over, then bake from frozen when you are ready.

It will keep in the freezer for 3-4 months.

Just make sure it is well covered.

How to serve vegan moussaka

Here are a few ideas for serving moussaka.

1. With mashed potatoes and a selection of vegetables
2. With boiled or steamed potatoes and green vegetables
3. With garlic bread
4. With a dressed salad and crusty bread
5. With brown rice

Oh, and it's nice served with a glass of red wine if you like wine.

More vegan recipes made with roasted vegetables 

Here are a few more vegan recipes to try with roasted vegetables.

• Easy Roast Vegetable Gnocchi Bake - a one-pot wonder
• Mediterranean Roasted Vegetable Salad - served on couscous with a delicious dressing
• Roasted Sweet Potato & Falafel Couscous - makes a great lunch or light dinner
• Spiced Roasted Vegetables with Rocket - serve with salad leaves as a warm winter salad or serve with couscous
• Vegan Burger & Onion Bake - a meal in itself

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How to Make Vegan Roasted Vegetable Moussaka

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Slice your vegetables, toss in a little olive oil (or drizzle it), then add herbs and season with salt and pepper before roasting.
• While the vegetables are cooking, saute the onion and garlic in a large pan with a little olive oil until soft, then add the mushrooms and cook them down, seasoning them with salt and pepper.

Step 2

• Add the meat-free mince (I use the frozen one from Tesco) or tinned lentils if you are using them instead.
• Now add the chopped tomatoes, flavourings, salt and pepper (full printable recipe card below with quantities).
• Add the vegetable stock and cook for 20 minutes until the flavours develop and the gravy thickens.

Step 3

• While the savoury mince is cooking, make the bechamel sauce (keep an eye on the roast vegetables, you can take them out when they look like they are ready, about 20 minutes in).
• For the sauce, measure out the milk in a jug and add half a peeled onion and a couple of bay leaves, then microwave the milk until warm. 
• If you don't have a microwave you can do this in a pot. It will add extra flavour to the sauce.
• Add the vegan butter or spread to a pan and melt, then add the flour and mix in.
• Add some of the milk and whisk in, then when it thickens add another splosh and whisk until that thickens. Keep doing this and you will end up with a beautifully silky sauce.
• Season it with salt and pepper.
• If you would prefer a cheese sauce, add grated vegan cheddar and parmesan style cheese and allow it to melt into the sauce.
• Taste to check the seasoning.
• Try not to eat it all!

Step 4

• As I said earlier, you can make one big family-sized moussaka in a big baking dish,  or make a few smaller moussakas and freeze some. 
• This time I ended up using the two dishes above and a circular one. There was enough in each dish for two unless you were serving large portions. I've also made it in a big family-sized baking dish and that works well too.
• Once the savoury mice is ready, you have your bechamel sauce made and the vegetables are out of the oven, you can assemble in one or more dish.
1. A layer of savoury mince
2. A layer of roasted vegetables
3. A layer or savoury mince
4. A generous layer of bechamel (or cheese sauce if you are using that)

Step 5

• Once you have layered it up (savoury mince, roast veg, savoury mince, then bechamel sauce), pop it in your preheated oven and bake until bubbling and golden at the edges.
• If you are freezing the moussaka, freeze it before the bake, then cook from frozen.
• Serve with potatoes and green veg,
• Enjoy!

moussaka, vegetarian moussaka, vegan moussaka, roasted vegetable moussaka

dinner

Greek, vegan

Yield: 6

Author: Jacqueline Meldrum

Vegan Roasted Vegetable Moussaka

A simple recipe for a vegan roasted vegetable moussaka baked in the oven and served with potatoes and green veg.

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M

Ingredients

Vegetables (to roast)

• 1 tablespoon olive oil
• 1 aubergine (eggplant), sliced
• 1 large courgette (zucchini), sliced
• 3 bell peppers (red, orange or yellow), sliced and cut into chunks
• 6 large closed cap mushrooms, sliced
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• a good grinding of salt and pepper

Savoury Mince

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 large cloves garlic, crushed or grated
• 6 large closed cup mushrooms, chopped
• 200g (7 oz) meat-free mince
• 400g (14 oz) tin chopped tomatoes
• 1 teaspoon dried thyme
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons vegan Worcestershire sauce (see notes below for substitutes)
• 250ml (1 cup) vegetable stock ( I used 3 stock cubes but you can follow the packet instructions, I use more than recommended for the quantity for a deeper flavour)
• Salt and pepper to season

Bechamel Sauce

• 250ml (1 cup) oat milk (or your regular milk)
• 1/2 peeled onion
• 2 bay leaves
• 3 tablespoons vegan butter (or margarine)
• 3 tablespoons plain flour
• salt and pepper

Instructions

To prepare the roast vegtables

1. Preheat the oven to 190c/170c fan/375f/gas mark 5.
2. Lay your vegetables in a single layer on one or more sheet pans or baking trays.
3. Drizzle with olive oil, scatter over the herbs and season and salt and pepper.
4. Roast for 20 - 25 minutes until the vegetables are soft and start to char at the edges.
5. Once cooked, remove from the oven and set aside.

Making the vegan savoury mince

1. While the veg is roasting, make the savoury mince. Start by sauteeing the onion and garlic in a large pot with a little olive oil until soft.
2. Once the onions are soft, add the mushrooms and cook them down, seasoning them with salt and pepper as they cook.
3. Now add the meat-free mince, chopped tomatoes, and herbs and give it a good stir.
4. Add the balsamic vinegar and Worcestershire sauce and mix in, then add the hot vegetable stock. Stir and leave to cook on a medium heat for 25 minutes, stirring occasionally, until it has thickened a little.
5. Season with salt and pepper and taste to check the seasoning.

Making the vegan bechamel sauce

1. While the vegetables are roasting and the savoury mince is cooking you can make your bechamel sauce.
2. Start by adding the milk to a measuring jug, with the onion and bay leaves and heat in the microwave. You don't want to boil it, just warm it through to help the flavour to develop. If you don't have a microwave, you can heat in a pot.
3. Now melt the vegan butter in a small pan. Keep the heat fairly low.
4. Add the flour and mix in.
5. Add some of the milk, just a generous splosh and stir in. A whisk is the best for this but you can use a wooden spoon. Keep whisking until it has thickened, then add a little more milk and whisk again until thick, keep doing this until you have added all the milk and you will have a silky sauce with no lumps.
6. Allow the sauce to come to a simmer, this will help cook out the flour., then season well with salt and pepper and taste to check the seasoning.
7. If you are making it into a cheese sauce, add a generous handful of grated vegan cheddar and vegan style parmesan and allow it to melt into the sauce.

Layering up the Moussaka

1. In one large or two or three smaller baking dishes (enough to serve 6) add a layer of the soya mince (use half of it).
2. Top with a layer of the roasted vegetables (all of the veg).
3. Now add another layer of savoury mince, then top with the bechamel sauce (all of it).
4. If you are freezing the moussaka, this is the time to freeze it, once cool, before the bake.
5. Bake in your pre-heated oven for 20 - 25 minutes until bubbling and golden at the edges. Vegan bechamel sauce doesn't get as golden across the surface as a dairy sauce would but that's ok.
6. Serve with boiled or steamed potatoes and green vegetables.
7. Enjoy!

Notes:

• You can use chilled or frozen meat-free mince, also known as soya mince.
• Instead of vegan Worcestershire sauce, you could add brown sauce (if you're in the UK you will know what I mean) or soy sauce or even BBQ sauce. It just gives a wee savoury tang to the mince.
• You can vary the vegetables to use up what you have in the fridge. If you are shopping for this recipe I would recommend the Mediterranean vegetables I suggested as they are just gorgeous in this moussaka.
• You can add cheese to the bechamel if you like and turn it into a cheese sauce. I have made it both ways and both are good.
• The moussaka can be made ahead, cooled, covered and chilled in the fridge for a couple of days before baking or you can freeze a family-sized portion or smaller portions before baking then bake from frozen.

Nutrition Facts

Calories

411.32

Fat (grams)

19.39

Sat. Fat (grams)

7.25

Carbs (grams)

42.30

Fiber (grams)

8.98

Net carbs

33.32

Sugar (grams)

19.62

Protein (grams)

21.96

Sodium (milligrams)

359.41

Cholesterol (grams)

62.68

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