Vegetarian Moussaka

My Vegetarian Moussaka is indulgent and full of gorgeous vegetables. It may not be authentic but it sure is delicious! With all the delicious ingredients that its meaty cousin has – except the meat of course – it’s indulgent, delicious and perfect for just about any occasion.

I am fully aware there are some folks who would not consider my Vegetarian Moussaka to be anywhere near authentic but it is very much inspired by the Moussaka I ate in Athens a few of years ago. It was one of those dishes I will remember forever, perfectly spiced and full of gorgeous flavours.

I have wanted to make my own Vegetarian Moussaka for quite some time, but something always held me back. I wasn’t sure where to go with it, recipe wise, as I felt it was too predictable to just replace the meat with a meat substitute. Instead I decided to let the vegetables shine.

I kept the vegetables fairly chunky, to mimic the texture of the ground lamb in the original recipe. I have included a tomato based sauce as well as the béchamel which definitely veers away from the traditional but which tastes really very good. The addition of spinach is also not traditional but I’m trying to eat more of it, and it hides beautifully in the Vegetarian Moussaka. Honestly, you barely notice it, which for me is a good thing.

The first time I served this recipe many years ago, I put the casserole on the table without saying what it was. My family, without prompting or any prior knowledge of what was for dinner, immediately said, ‘Oh, it’s Moussaka’. So while it’s not authentic by any means, it’s recognisable as an homage to the original, both in appearance and in how it tastes. If you love vegetables, you will love this Vegetarian Moussaka as much as we do.

Vegetarian Moussaka – Printable Recipe

Created by: April J Harris

Vegetarian ‘Moussaka’

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Ingredients

  

• 2 red onions cut in chunks (roughly 1 inch)
• 1 eggplant aubergine, chopped in chunks (roughly 1 inch)
• 2 – 3 zucchini halved lengthwise and cut in chunky half moons
• 2 red peppers de-seeded and cut in chunks
• 2 cups white mushrooms quartered
• ¼ cup + 2 teaspoons vegetable oil preferably mild olive oil, divided
• 1½ cups plain tomato sauce or passata sieved tomatoes
• ¼ cup basil pesto optional
• 3 garlic cloves minced
• 1 teaspoon dried oregano
• salt and pepper to taste
• 3 cups spinach washed, with any tough stems broken off (optional)
• 2 tablespoons butter
• 2 generous tablespoons flour
• approximately 2 cups milk
• 1 cup grated vegetarian cheddar
• ½ cup grated mozzarella cheese
• or use 1½ cups of either of these cheeses

Instructions

• Preheat the oven to 400°F (200°C or 180°C for a fan oven).
• Lightly grease a 9 x 13 inch casserole dish with vegetable oil.
• Place the chopped onions, eggplant, zucchini, red peppers and mushrooms on a large baking tray and toss with 2 tablespoons of the olive oil. (You’ll need the rest later.)
• Roast the vegetables for 15 minutes.
• Remove from the oven, drizzle over the remaining 2 tablespoons of olive oil and turn the vegetables.
• Return to the oven for a further 20 minutes.
• Meanwhile, heat the 2 teaspoons of olive oil in a medium saucepan over medium heat. (Don’t be tempted to use a smaller saucepan as you are going to add the roast vegetables later.)
• Toss in the garlic and warm it through but don’t let it take on any colour.
• Add the tomato sauce or passata and the pesto (if using).
• Add the oregano and salt and pepper to taste.
• Turn the heat down and simmer for about 5 to 10 minutes, stirring occasionally.
• Remove the roast vegetables from the oven when they are cooked and add them to the tomato sauce mixture in the saucepan.
• Stir through gently, cover and remove from the heat.
• In another small saucepan, melt the butter over medium heat.
• Whisk in the flour.
• Cook for two to three minutes, whisking constantly.
• Gradually add the milk, whisking after each addition, to make a fairly thick sauce.
• Add salt and pepper to taste.
• Place the roast vegetable and tomato mixture in the bottom of the casserole dish, spreading it out evenly.
• Top with a fairly even layer of spinach, if you are using it.
• Spread the white sauce over the top of the casserole. Mix the cheeses together and sprinkle over top.
• Bake for 20 to 30 minutes, or until the top begins to turn golden brown.
• Enjoy with a salad and /or crusty bread.

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If you enjoyed this recipe you may also enjoy my Spinach Florentine Pasta Bake.