Vegan Moussaka with Tomato + Basil Sauce


  • 4 tbsp vegetable oil
  • 1 small aubergine, ½ cm slices
  • 1 large potato, ½ cm slices
  • 2 x 300g pots Tideford Organics Vegan Tomato & Basil sauce
  • 100g quinoa
  • 250ml vegetable stock (or 1 vegetable stock cube dissolved in 250ml hot water)
  • 250ml soya milk
  • 30g vegan spread
  • Salt + pepper
  • 30g wholemeal breadcrumbs
  • Oregano to garnish

Vegan Moussaka with Tomato + Basil Sauce

Posted on 23rd January 2020

A deliciously warming vegan version of this classic Greek dish – layers of aubergine + potato combined with a creamy vegan béchamel + our Vegan Tomato + Basil Sauce. Preparation time: 20 mins

Cooking time: 30 mins


  1. Pre-heat oven to 160C/350F/gas mark 4.
  2. Simmer the quinoa for 12 - 15 minutes in the vegetable stock.
  3. Meanwhile, heat 2 tbsp oil in a pan and fry slices of aubergine on both sides. Set aside. Repeat with the potato slices.
  4. Lightly grease a shallow oven-proof dish. Arrange half the aubergine slices across its base and top with one pot of the tomato + basil sauce and half the quinoa. Arrange the potato slices on top and add the second pot of sauce and remaining quinoa. Finish with the remaining aubergine.
  5. In a small cup add a little of the soya milk to the cornflour and mix into a thin paste. Add to the remaining soya milk in a saucepan and whisk continuously over a gentle heat until thick and smooth. Stir in the vegan spread* and season with salt and pepper.
  6. Pour over the aubergine and sprinkle with gluten free breadcrumbs and oregano.
  7. Bake for 30 minutes until golden brown on top.
*Tip: Use 50g of cauliflower puree in place of vegan spread for extra goodness