Prep Time: 15mins
  Cook Time: 90mins
  Serves: 4


  • Filling: 2 eggplants
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 celery stalk
  • 1 clove garlic
  • 1 tbsp tomato paste
  • 1 glass red wine
  • 125ml vegetable stock
  • 2 vEEF patties, defrosted & crumbled
  • 1 tsp fresh parsley chopped
  • 1 tsp dried thyme
  • Salt & pepper
  • 1 tbsp extra virgin olive oil
  • Bechamel: 75g flour
  • 75g vegan butter
  • 400ml plant milk (oat or soy works best)
  • Pinch nutmeg
  • 1 clove garlic
  • Salt & pepper


Step 1

FILLING: In a hot pan with oil, fry vEEF patties until golden brown, remove from pan and set aside.

Step 2

In the same pan cook onion, garlic, carrot, celery and thyme with salt until soft.

Step 3

Add tomato paste and cook for another 2 minutes.

Step 4

Deglaze with red wine and reduce until syrupy.

Step 5

Add vegetable stock and simmer for 15 minutes.

Step 6

Season it to taste and finish with fresh chopped parsley.

Step 7

BECHAMEL/WHITE SAUCE: Melt the vegan butter in a pot, add flour and whisk to make a roux (white sauce).

Step 8

After cooking for 2 minutes, add hot milk a little at a time stirring constantly.

Step 9

Bring to boil to cook the flour, add all the spices and seasoning.

Step 10

ASSEMBLE: Pre-heat oven to 190c.

Step 11

Slice eggplants longways into 0.5-1cm thick slices and pan fry until golden brown.

Step 12

Grease a 13x9 inch casserole dish.

Step 13

Lay half the eggplant slices in the dish, overlapping slightly.

Step 14

Spread the mince mixture evenly on top.

Step 15

Place the rest of the eggplant slices on the mince.

Step 16

Spread the white sauce evenly over everything.

Step 17

Bake the moussaka uncovered in for 45 minutes.

Step 18

Let it rest for 15 minutes to re absorb the liquid.

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