Funky Fields Vegan Moussaka
I was inspired to try making this dish again after seeing so many great examples on my recent trip to Greece. It’s such a staple on the menu of most restaurants I visited in Athens and Mykonos and whenever I’ve had it before I’ve loved it. I have mad a version before with lentils but I wasn’t entirely happy with it. This one is so much better. In this Vegan Moussaka I’ve used Funky Fields mince to give a traditional meaty texture. I’m building up a collection of Funky Fields recipes as it’s my favourite new product to hit Aussie shelves.
Moussaka comes in different versions either with or without potatoes. I love the layer of potatoes on the bottom of this vegan moussaka, but I will take any chance to eat potatoes. Most of us will! The sauce drips down through the layers and soaks the potatoes so nicely, yum!
It reminds me of one of my other favourite dishes, eggplant parmigiana. This was a staple at Sunday lunch in my family and is the Italian version of this popular combination of tomatoes and eggplants. I love how different countries and cultures have ways of presenting similar dishes with subtle and not so subtle differences that make them theirs.
I added cheese to mine but you really don’t need to. The white sauce is cheesy enough with the parmesan and nutritional yeast added, so it’s up to you if you want to buy and add more cheese to the top. I think it’s great either way.
I left the skin on my eggplant as I love the texture but it does make it a bit harder to cut into. So if you prefer to peel your eggplant, feel free. I love the colour of the skin too, which is another reason I leave it on.
You can easily double this recipe if your’e entertaining friends or family, just use a bigger dish too.
Funky Fields Vegan Moussaka
- 2 Eggplants Sliced 1cm
- 4 tbsp Olive Oil Divided into 2 x 2Tbsp
- 1/2 Brown Onion Diced
- 2 Cloves Garlic Minced
- 400 Grams Vegan Mince I use Funky Fields from Woolworths
- 1 Tin Crushed Tomatoes
- 1/2 Cup Water
- 1 Leaf Bay Leaf
- 3/4 Tsp Cinnamon
- 1/2 Tsp Allspice
- 1 Pinch Salt
- 1 Pinch Pepper
- 2 Potatoes Peeled and sliced 1cm
- 30 Grams Vegan Pizza Cheese Optional
- 75 Grams Vegan Butter I use Nuttelex
- 1/3 Cup plain flour
- 2 Cups Soy Milk
- 2 Tbsp Vegan Parmesan I use Follow Your Heart
- 2 Tbsp Nutritional Yeast
- 1 Tsp Salt
- 1 Pinch White Pepper
- Start by tossing the sliced eggplant with 2 tbsp of olive oil until well coated, then grill on medium heat for 2 minutes each side or until eggplant starts to soften and brown. Do it in batches. Set aside.
- Heat the remaining olive oil on medium high heat and brown onion and garlic for around 3 minutes.
- Add plant based mince and cook stirring for around 6 minutes until coloured and browned.
- Add tomatoes, water, bayleaf, cinnamon, allspice, salt and pepper. Stir until boiling then lower heat to low and cook for half an hour, stirring occasionally.
- Meanwhile cook the sliced potatoes in boiling water for 5 minutes until slightly tender. Set aside.
- For the white sauce, melt butter over medium heat and then add flower, stirring to form a thick paste. Around 1 minute.
- Add soy milk in small batches stirring to combine well. The sauce with start off very thick and thin out as you add more milk. Once you've added all of the milk and the sauce is silky and smooth add the cheese and nutritional yeast, season with salt and white pepper and stir well. Remove from the heat.
- Once all of the elements are cooked you can start assembling the moussaka. In a medium sized baking dish add a small amount of red sauce. Add a layer of potatoes, then more red sauce. You don't need a lot of sauce between each layer.
- Add a layer of eggplant, another layer of red sauce, another layer of eggplant, then more red sauce.
- Then pour in your white sauce and smooth over the top.
- Add the optional vegan pizza cheese on top then bake in a 180 degree Celsius oven (160 if fan forced) for 45 minutes.
- If you want the top browner, throw it under the grill for a few minutes at the end as desired. Serve.