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    Home » Lunch/ Dinner

    Vegan Moussaka Casserole with potatoes

    Published: Oct 16, 2018 · Modified: May 22, 2020 by Emica D.

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    Vegan Moussaka Casserole with potatoes is a delicious vegan dinner recipe. This moussaka without eggplant is the classic comfort food of the Balkan region.

    moussaka with potatoes

    I'm going to be straight with you. This is NOT a traditional Greek moussaka recipe. If that's what you are looking for, I´m sorry if I misled you.

    This moussaka recipe is with potatoes and without eggplant, tomato paste, etc.
    This is a Serbian version of moussaka or at least my parents' version of this famous dish.

    What is moussaka made of?

    The authentic greek moussaka (the most well-known version) is made of layers of eggplant, potatoes, cheese, meat and bechamel sauce.

    However, my moussaka version is a Balkan version of the famous dish. Balkan moussaka is a moussaka with potatoes and no eggplant, cheese or bechamel sauce like in a greek moussaka.

    Although, this version is not a greek version, I find this recipe not only delicious, but I also prefer moussaka this way.

    On the other hand, authentic greek moussaka is delicious too. So, I wouldn't say no to that either.

    moussaka with potatoes

    For more comforting food recipes try my Coconut lentil soup, Lentil spinach lasagna, or Green pea soup.

    moussaka with potatoes
    moussaka with potatoes

    Vegan moussaka casserole with potatoes

    5 from 1 vote
    Course: Main Course
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Servings: 4
    Print Recipe Pin Recipe

    Ingredients  

    • 1 tbsp sunflower oil
    • 1 large onion, finely diced
    • 350 gr (0,8 lb) minced soy meat
    • ½ tsp sweet paprika
    • ½ tsp salt
    • ¼ 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) oat milk
    • pinch of black pepper 
    • ½ tsp salt

    Instructions

    • Preheat oven to 440°F (225°C)
    • Chop onion and add to a large frying pan with a tablespoon of oil. Saute over medium-high heat until onions begin to turn translucent.
    • Add minced soy meat, season with sweet paprika, salt, and black pepper and saute, until soy meat begins to brown.
    • Peel potatoes and slice into thin rounds.
    • Assemble your moussaka by layering half of the potatoes across the bottom of a casserole dish.
    • Spoon the sauteed soy mince on top of the potatoes, sprinkle with finely chopped parsley.
    • Arrange another layer of potatoes.
    • In a mixing bowl, combine cooking cream, milk, salt, and black pepper.
    • Spread the mixture on top of your moussaka. Sprinkle with some parsley.
    • 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.
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

    To stay updated follow me on Instagram or Pinterest. And if you try this recipe, let me know what you think.

    More Lunch/ Dinner

    • Coconut Lentil Soup
    • Creamy Chanterelle Mushroom Pasta
    • Easy Red Pesto Pasta
    • Creamy Vegan Pea Soup

    Reader Interactions

    Comments

    1. Warren

      January 22, 2022 at 9:49 pm

      5 stars
      What do you use for dairy free cooking cream? Does it need to be very creamy like from coconut milk? I live in the US

      Reply
      • Emica D.

        January 30, 2022 at 9:00 am

        I´m using oat-based cooking cream. And no it doesn´t have to be as creamy as canned coconut milk.

        Reply

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    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
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