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Greek Recipe Vegan Moussaka with Cashew Bechamel Sauce


  • 500 g eggplants (with the ends removed) 
  • 500 potatoes (peeled) 
  • ½ tsp salt  
  • ½ tsp black pepper  
  • Olive oil as needed 
  • 2-3 Tbs vegad cheese shreds  

Ingredients for Mince Sauce: 

  • 76 grams sunflower mince 
  • 1 Tbs olive oil 
  • 1 chopped onion 
  • 4 finely chopped cloves of garlic 
  • 3 tsp mixed herbs – oregano, rosemary and thyme  
  • A pinch of red chili powder 
  • ½ tsp nutmeg (ground) 
  • A pinch of cinnamon powder 
  • 100 ml juice of beetroot  
  • 250 grams tomato puree  
  • 200 grams fresh tomatoes) chopped  
  • 2 bay leaves 
  • Salt to taste 
  • A pinch of black pepper  

Ingredients for Bechamel sauce:

  • 150 grams raw chashews 
  • 15o ml plain water 
  • 2 gloves of garlic 
  • 3 Tbs flakes of nutritional yeast 
  • ½ tsp paprika powder  
  • ½ tsp salt 
  • A pinch of black pepper 


  1. Preheat the overn to 200C. 
  2. Prepare a baking dish by lining it with parchment paper.  
  3. Cut the eggplants into thin slices of around 1.5cm in thickness. Lay the slices down into the prepared baking dish. Brush with some olive oil. Then sprinkle some salt and pepper over the eggplant slices. Bake for around 20 minutes until the slices turn tender and brownish.  
  4. Peel the potatoes and cut them into slices with each slice around ½ cm in thickness. Add the slices to a pot of boiling water and cook for around 5 to 6 minutes till the slices are tender.  
  5. Start preparing the mince sauce. Soak the sunflower mince in boiling water. Cover and let it stand for 10 minutes. Then drain the mince. Add some olive oil in a pan. Sauté the chopped onions till they turn translucent. Then add the garlic and sauté for another 1 minute. Add the sauce seasonings, stir and cook for another minute. Add the rest of the ingredients for the mince sauce and simmer for 5 minutes. Finally add the sunflower mince and cook for 5 minutes or until the mice sauce thickens as desired. 
  6. Prepare the Bechamel sauce. Use cashews that have been soaked overnight. Add all the ingredients for the Bechamel in a food processer and make a creamy sauce.  
  7. It’s now time to assemble the Moussaka. Greese a casserole dish. Layer it with the boiled sliced potatoes. Spread a layer of half of the eggplant slices at the top. Pour the mice sauce on the eggplant slices and spread it evenly. Cover with a layer of the remaining eggplant slices. Spread the Bechamel sauce as the final layer on the top.  
  8. Bake for 40 minutes. Take out the dish from the oven. Sprinkle the vegan cheese shreds at the top and bake again until the cheese melts. 
Nutrition Facts  Amount per serving % Daily Value
Servings 1
Calories 329   16.45% 
Total Fat 21g  26.9%
Saturated Fat  4g 20% 
Sodium 733mg   31.86%  
Total Carbohydrate 43.1g 14%
Dietary Fiber 11g  39%
Total Sugars 12g  24%
Protein 10g
Vitamin A  166 IU  5.53%
Calcium 66mg   5%
Iron 4mg 22%
Potassium  975mg



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