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No Red Meat Moussaka

This vegetarian moussaka is a comforting, hearty twist on the classicGreek dish, made with rich layers of aubergine, spiced tomato sauce, and creamybéchamel. Using Quorn mince or soya mince as a meat-free alternative
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Prep Time 25 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • For the aubergine layer:
  • 2 large aubergines sliced into rounds
  • 2 tbsp olive oil
  • Salt and pepper
  • For the filling:
  • 300 g Quorn mince or soya mince rehydrated if dried
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 tin 400g chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • For the béchamel sauce:
  • 40 g butter or plant-based alternative
  • 40 g plain flour
  • 500 ml milk or plant-based milk
  • ¼ tsp ground nutmeg
  • 50 g grated cheese or vegan cheese
  • Salt and pepper

Method
 

  1. Preheat your oven to 200°C (180°C fan). Arrange aubergine slices on a baking tray, brush with olive oil, season, and roast for 20 minutes until softened and slightly golden.
  2. Meanwhile, heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
  3. Add the Quorn or soya mince to the pan. Cook for 5–7 minutes until heated through or lightly browned.
  4. Stir in chopped tomatoes, tomato purée, oregano, cinnamon, paprika, salt, and pepper. Simmer for 15 minutes until thickened.
  5. To make the béchamel, melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in milk, stirring continuously to avoid lumps.
  6. Cook until the sauce thickens, then add nutmeg, cheese, salt, and pepper. Stir until smooth and creamy.
  7. In a baking dish, layer half the aubergine slices, followed by the mince mixture. Add the remaining aubergine on top.
  8. Pour over the béchamel sauce and spread evenly.
  9. Bake for 25–30 minutes until golden and bubbling.
  10. Allow to rest for 10 minutes before serving.

Notes

Chef’s Tips
  • Salt the aubergine slices and let them sit for 15 minutes before roasting to reduce bitterness.
  • Add a splash of red wine to the sauce for extra depth of flavour.
  • For a vegan version, use plant-based butter, milk, and cheese alternatives.
  • Letting the moussaka rest before serving helps it set and improves texture.
  • This dish tastes even better the next day, making it perfect for leftovers.