veggie moussaka

Lunch

Veggie moussaka

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Our easy veggie moussaka is a time-saving, vegetarian take on the Greek classic. Layer a rich plant-based ragu with potato slices and finish with a delicious feta and ricotta topping.

Ingredients

2 tbsp oil

600g Beyond Meat mince or other veggie/vegan mince

2 red onions, chopped

2 fat garlic cloves, sliced

1 tsp dried oregano

1/2 tsp dried mint

1/2 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

150ml red wine

2 x 400g tins tomatoes

4 small dried or 2 large fresh bay leaves

1 vegetable stock cube

3-4 floury potatoes (500-600g), cut into 2cm slices

Chopped parsley to garnish (optional)

250g ricotta

250g natural yogurt

2 medium free-range eggs

200g feta, crumbled

25g parmesan or pecorino (or vegetarian alternative), grated

Directions

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