Vegan Potato Moussaka

Name: Vegan Potato Moussaka
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1kg Potato; 1tbsp Salt; 2tbsp Olive Oil; 200g Onion; 1pinch Salt; 500g Vegan Minced Meat; 1tbsp Vegetable Seasoning; 1tbsp Salt; 1tsp Garlic Powder; 1tsp Onion Powder; 1tsp Marjoram; 1tsp Thyme; 0.5tsp Rosemary; 1tsp Sweet Paprika; 100ml Water; 200g Vegan Cooking Cream; 300g Vegan Sour Cream; 250ml Soy Milk; 5tbsp All Purpose Flour; 2tsp Salt; 1tsp Garlic Powder; 1tsp Onion Powder; 3tbsp Olive Oil; 150g Vegan Cheese

This vegan potato moussaka is pure comfort food: tender potato layers, a savory spiced vegan meat filling, and a creamy, garlicky sauce that bakes into a cozy, sliceable casserole. It’s perfect for meal prep, family dinners, and anyone who loves that golden cheesy top.

Total Time

75 min

Difficulty

Servings

4 servings

Categories: Dinner Gluten Free Lunch Main Dishes Mediterranean

Allergens: Gluten Soy

Potatoes Instructions

Peel the potatoes and slice them 3–4mm thick.
Add the slices to a pot, cover with water, add 1 tbsp salt, and bring to a boil.
Once boiling, cook for 4 minutes (you want them slightly softened, not fully cooked), then drain well.

Savory Filling Instructions

Peel and chop the onion.
Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt and sauté until translucent, about 6–8 minutes.
Add the vegan minced meat and all spices. Fry for 5–7 minutes until it changes color and starts to brown a little.
Add the water, stir, cover with a lid, and cook until the water has evaporated, about 8–10 minutes. Set aside.

Cream Sauce Instructions

In a bowl, whisk the soy milk and flour until smooth (no lumps).
Add the vegan cooking cream, vegan sour cream, salt, garlic powder, and onion powder. Whisk until smooth and pourable.

Assembly and Baking Instructions

Preheat the oven to 200°C. Use a 20 × 30cm baking dish that is at least 8cm deep.
Brush the baking dish with olive oil so it’s nicely coated.
Layer 1: add a layer of potatoes. Layer 2: add the vegan meat filling. Spoon a few tablespoons of cream sauce over it.
Repeat: potatoes → filling → a few spoons of cream sauce. Finish with a final layer of potatoes.
Pour the remaining cream sauce evenly over the top.
Cover with a lid (or tightly with aluminum foil) and bake for 30 minutes.
Remove the lid, sprinkle vegan cheese on top, and bake uncovered for another 10 minutes until melted and lightly golden.
Let the moussaka rest for 20–30 minutes before slicing — this helps it set and hold together.

Notes

Parboiling the potato slices for a few minutes helps them bake evenly without drying out.
Let it rest before slicing — straight-from-the-oven moussaka will fall apart.
If your vegan minced meat is already salty, reduce the added salt slightly and taste the filling.
No lid for your dish? Use aluminum foil tightly for the first bake, then remove it for the cheesy top.
Keeps well in the fridge for up to 3 days and reheats best in the oven or a covered skillet.

Equipment Needed

Pot
Stove
Knife
Cutting Board
Colander
Skillet
Lid
Wooden Spoon
Kitchen Scale
Mixing Bowl
Whisk
Measuring Cups
Oven
Baking Dish
Spatula
Aluminum Foil