Ingredients - Serves (2 - 3 people)

  • 4 tbsp vegetable oil
  • 1 aubergine, ½ cm slices
  • 1 large potato ½ cm slices
  • 2 300g pots Tideford Organics Tomato + Jackfruit Ragu Sauce
  • 30g cornflour
  • 275ml soya milk
  • 30g vegetable margarine
  • Salt + pepper
  • 30g wholemeal breadcrumbs
  • Oregano to garnish

Vegan Moussaka with Ragu Bolognese

Posted on 26th January 2018

A deliciously warming vegan version of this classic Greek dish – layers of aubergine + potato combined with a creamy vegan béchamel, + our Tomato + Jackfruit Ragu Bolognese

Preparation time: 20 mins

Cooking time: 30 mins


  1. Pre-heat oven to 160C/350F/gas mark 4.
  2. Heat 2 tbsp oil + fry slices of aubergine on both sides. Set aside. Repeat with the potato slices. *
  3. Lightly grease a shallow oven-proof dish. Arrange half the aubergine slices across the base + top with one pot of the ragu. Arrange the potato slices on top + add the second pot of ragu. Finish with the remaining aubergine.
  4. In a small cup add a little of the soya milk to the cornflour + mix into a thin paste. Add to the remaining soya milk in a saucepan + whisk continuously over a gentle heat until thick + smooth. Stir in the vegetable margarine* + season with salt + pepper
  5. Pour over the aubergine + sprinkle with breadcrumbs + oregano.*
  6. Bake for 30 minutes until golden brown on top.


*Use a griddle pan for attractive griddle lines on the aubergine.

*Use 50g of cauliflower puree in place of margarine for extra goodness

*For a gluten free version use gluten free breadcrumbs or finely chopped walnuts