Jamie Oliver Vegan Moussaka

Jamie Oliver Vegan Moussaka is made with dried porcini mushrooms, onions, garlic, aubergines, potatoes, plum tomatoes, vegan feta cheese, vegan eggs, and semi-skimmed milk. This easy vegan moussaka recipe creates a tasty family dinner that takes about 2 hours and 20 minutes to prepare and can serve up to 8 people.

This recipe is a vegan take on Jamie Oliver’s ‘My Veggie Moussaka‘ from his ‘Veg‘ cookbook, with adjustments to make it fully plant-based

Try More Jamie Oliver Recipes:

• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Vegetable Biryani
• Jamie Oliver Cafe De Paris Butter Recipe

🧡 Why You’ll Love This Vegan Moussaka Recipe:

• Great Tastes: The mix of special mushrooms, fresh plants like oregano, and a little bit of cinnamon gives this dish a strong and comforting flavor.
• Good for Your Health: It has a lot of veggies, like eggplants and potatoes, which fill you up and are good for your health.
• Works for Vegans: This recipe uses vegan ingredients, so if you eat plant-based foods, you can enjoy it too, and it still tastes great.
• Make Ahead: You can cook this meal before you need it. It’s great for planning meals or for having nice dinners ready during the week.
• Looks Fancy: The creamy layers and the way it’s put together make this dish look and feel fancy, which is great for special days or just a nice dinner at home.

🥔 Jamie Oliver Vegan Moussaka Ingredients

• 20 g dried porcini mushrooms
• 2 onions
• 8 cloves of garlic
• Olive oil
• ½ a cinnamon stick
• 1 bunch of fresh oregano (30g)
• 2 tablespoons red wine vinegar
• 2 large aubergines (400g each)
• 1 kg potatoes
• 2 x 400 g tins of quality plum tomatoes
• 200 g vegan feta cheese (available in most health food stores)
• 2 large vegan eggs (can use products like JUST Egg)
• 300 ml unsweetened almond milk or any other plant-based milk
• 1 whole nutmeg, for grating

🍲 How To Make Jamie Oliver Vegan Moussaka

1. Prepare Mushrooms: Cover the porcini with 300ml of boiling water.
2. Cook Onions and Garlic: Peel and finely slice the onions and garlic. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
3. Add Vinegar and Oregano: Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until the onions are soft and lightly golden, stirring regularly.
4. Grill Aubergines: Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill them in batches on a griddle pan.
5. Prepare Potatoes: Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.
6. Make Tomato Sauce: Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and stir thoroughly. Pop the lid on and leave to tick away on a medium heat for 50 minutes, or until tender, stirring regularly and removing the lid for the last 5 minutes.
7. Preheat Oven: Set your oven to 200°C/400°F/gas 6.
8. Blend Creamy Sauce: Place the reserved mushrooms in a blender with half the vegan feta and the vegan eggs. Pour in the plant-based milk, finely grate in half the nutmeg, then whiz until smooth.
9. Layer Ingredients: Season the tomato sauce with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce.
10. Bake: Crumble over the rest of the vegan feta, cover with tin foil, then bake for 50 minutes, or until golden and bubbling, removing the foil for the last 15 minutes.
11. Rest: Leave to stand for 15 minutes before serving.

💭 Recipe Tips

• Soak the Mushrooms Well: Put the dried porcini mushrooms in hot water for at least 20 minutes. This makes them soft and helps them give flavor to the water used in the sauce.
• Keep the Heat Low: Cook the onions and garlic on low to medium heat. If they burn, they can make your dish taste bitter.
• Add Salt and Pepper While Cooking: Put enough salt and pepper in your tomato sauce after adding the tomatoes. This makes the sauce taste better and less sour.
• Make the Creamy Sauce Just Right: When making the vegan creamy sauce, make sure it’s not too thick. If it is, add a little more plant-based milk to thin it.
• Let It Sit After Baking: After baking, wait for 15 minutes before you cut and serve. This helps the layers stay together, so it’s easier to serve.

🥙 What To Serve With Vegan Moussaka?

Vegan Moussaka goes great with a basic green salad, cooked broccoli, garlic bread, or cooked peppers. You can also serve it with fried spinach, cucumber yogurt salad, crispy potatoes, or grilled zucchini for a tasty and full meal.

🎚 How To Store Leftovers Vegan Moussaka?

• Refrigerate: Store the leftover moussaka in an airtight container in the refrigerator for up to 4 days.
• Freeze: To freeze, wrap the moussaka tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Vegan Moussaka?

• In The Oven: Preheat the oven to 180°C (350°F). Remove the moussaka from any plastic wrap, cover with foil, and heat for 25-30 minutes or until hot throughout.
• In The Microwave: Place a serving of moussaka in a microwave-safe dish, cover loosely, and heat on high for 3-5 minutes, stirring halfway through.
• On the Stovetop: For best results, reheat slices in a covered skillet over medium heat for a few minutes on each side until heated through.

FAQs

Try More Jamie Oliver Recipes:

• Jamie Oliver Leftover Roast Pork
• Jamie Oliver Mince And Onion Pie
• Jamie Oliver Pork Goulash

Jamie Oliver Vegan Moussaka Nutrition Facts

• Calories 311
• Total Fat 11.6g
• Saturated Fat 5.2g
• Total Carbohydrates 40g
• Dietary Fiber 5.6g
• Sugars 13.4g
• Protein 14.6g