Vegan Moussaka Casserole

This is NOT a traditional Greek moussaka recipe. I repeat not a traditional Greek moussaka. If that’s what you are looking for, don’t waste your time.
There’s no eggplant or tomato paste in this recipe.
This is a Serbian version of moussaka or at least my parents version of this famous dish.
I ate greek moussaka once when I was in Greece and sorry Greece, I like this one better.

vegan moussaka casserole

Making moussaka takes a bit more time than I’m willing to spend preparing food, but it’s totally worth it. This is real comfort food.

vegan moussaka casserole

Vegan Moussaka Casserole
Recipe Type: Dinner
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 tbsp sunflower oil
  • 1 large onion, finely diced
  • 350 gr (0,8 lb) minced soy meat
  • ½ tsp sweet paprika
  • ½ tsp salt
  • 1/4 tsp black pepper
  • 2 tsp fresh parsley, finely chopped
  • 1 kg (2,2 lb) potato
  • 1 cup (2,4 dl) cooking cream, dairy free
  • ½ cup (1,2 dl) milk, dairy free
  • pinch of black pepper
  • ½ tsp salt
  1. Preheat oven to 440°F (225°C)
  2. Chopp onion and add to a large frying pan with a tablespoon of oil. Saute over medium-high heat until onions begin to turn translucent.
  3. Add minced soy meat, season with sweet paprika, salt, and black pepper and saute, until soy meat begins to brown.
  4. Peel potatoes and slice into thin rounds.
  5. Assemble your moussaka by layering half of the potatoes across the bottom of a casserole dish.
  6. Spoon the sauteed soy mince on top of the potatoes, sprinkle with finely chopped parsley.
  7. Arrange another layer of potatoes.
  8. In a mixing bowl, combine cooking cream, milk, salt, and black pepper.
  9. Spread the mixture on top of your moussaka. Sprinkle with some parsley.
  10. Bake for about 45 minutes. Until potatoes are fork tender, and the top gets golden. If the top is browning too quickly, cover it with a piece of kitchen foil.

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