There’s no denying that many great things came out of Greece, including the magical moussaka! This veggie version is packed with awesome potato rounds, a quick bechamel sauce and nutritional yeast. It really can’t get any better than this!
Serving guide
Choose your portion size.
ROAST Potato
Preheat the oven to 220°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the oven until soft and turning golden, 15-20 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 150ml [300ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 12-15 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 30ml [60ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potatoes are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the Potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the green leaves, drizzling over some olive oil and balsamic vinegar. Finally, sprinkle over the toasted Almonds. Opa, Chef!
ROAST Potato
Preheat the oven to 220°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the oven until soft and turning golden, 15-20 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 150ml [300ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 12-15 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 30ml [60ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potatoes are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the Potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the green leaves, drizzling over some olive oil and balsamic vinegar. Finally, sprinkle over the toasted Almonds. Opa, Chef!
ROAST Potato
Preheat the oven to 220°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the oven until soft and turning golden, 20-25 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 450ml [600ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 15-20 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 90ml [120ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potatoes are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the Potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the green leaves, drizzling over some olive oil and balsamic vinegar. Finally, sprinkle over the toasted Almonds. Opa, Chef!
ROAST Potato
Preheat the oven to 220°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the oven until soft and turning golden, 20-25 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 450ml [600ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 15-20 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 90ml [120ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and potatoes are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the Potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the green leaves, drizzling over some olive oil and balsamic vinegar. Finally, sprinkle over the toasted Almonds. Opa, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.37
for 4 servings · R38.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 14% of packR10.86
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R59.99 · 24% of packR14.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- NOMU Moroccan Rub
- ButtaNutt Almond Milk
- Tomato Passata
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegan Potato Moussaka?
The preparation time for Vegan Potato Moussaka with a green salad & balsamic vinegar is between 30 and 55 minutes.
What is the total time required to make Vegan Potato Moussaka with a green salad & balsamic vinegar?
The total time required to make Vegan Potato Moussaka with a green salad & balsamic vinegar is between 45 and 65 minutes.
How many servings does Vegan Potato Moussaka provide?
4 servings
What are the main ingredients in Vegan Potato Moussaka?
Almonds, Balsamic Vinegar, ButtaNutt Almond Milk, Cake Flour, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Nutritional Yeast, Potato, Tinned Lentils, Tomato Passata, Vegetable Stock
What is the nutritional information of Vegan Potato Moussaka?
Calories: 670, Carbs: 103 grams, Fat: grams, Protein: 28 grams, Sugar: 14.7 grams, Salt: 1469 grams
How do I prepare Vegan Potato Moussaka?
GREEK FEAST!: Plate up a hearty portion of the moussaka. Side with the green leaves, drizzling over some olive oil and balsamic vinegar. Finally, sprinkle over the toasted almonds. Opa, Chef! MOUSSAKA MAGIC: When the sauces and potatoes are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes. VEGAN BÉCHAMEL: Place a small pot over medium heat with 30ml [60ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat. TOMATO HEAVEN: Return the pan to medium-high heat with a drizzle of oil. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 150ml [300ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 12-15 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water. TOASTY ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST POTATO: Preheat the oven to 220°C. Spread the potato on a roasting tray. Coat in oil and season. Roast in the oven until soft and turning golden, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Vegan Potato Moussaka?
Almonds, Balsamic Vinegar, ButtaNutt Almond Milk, Cake Flour, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Nutritional Yeast, Potato, Tinned Lentils, Tomato Passata, Vegetable Stock
How many calories does Vegan Potato Moussaka have?
670 calories
How much fat content does Vegan Potato Moussaka have?
grams