Little Veggie Kitchen - Warm me up moussaka

The weather continues to turn and as the sunshine becomes less golden my energy reserves begin to dip too.  Bright salads and lighter meals aren't quite bringing enough to the table so to speak.  So before winter even has a chance to tinge my lawn white with frost I'm breaking out the deep warm dishes that I long for in the colder months. 

Of course this is my first winter easting strictly vegetarian so the dishes need to be tweaked and substitutes implemented to make them mine again.  I'm sure you all know how much I love creating new recipes from a key ingredient and an idea, but nearly as satisfying is taking a traditional recipe and turning it around to work for me.  This is one of my favourite traditional twists so far.

Warm me up Moussaka - Vegetarian and dairy free moussaka

A Lila Wolff twist on the traditional

meat and dairy free moussaka


2 tablespoons chilli infused olive oil
4 cloves garlic crushed
1 heaped tablespoon of freshly chopped sage
2 x 400g can organic diced tomatoes
2 teaspoons ground cinnamon
1 eggplant
4 small potatoes
300g Quorn
100 grams plain flour
100 grams nuttelex
600ml soy milk, warm
3 eggs beaten

meat and dairy free moussaka


Dice onions finely and saute in a pan with sage, garlic and olive oil until brown.
Add diced tomatoes and ground cinnamon and simmer on low for 1 hour.  Slice eggplant to 1cm thickness and sit slices in salt while tomatoes are simmering.

meat and dairy free moussaka

Slice potatoes to 1cm and place in skillet, drizzle with infused oil and fry on med heat until tender.
Rinse salt from eggplant and pat dry and fry as you did with potatoes.

meat and dairy free moussaka

Once you have finished simmering tomato sauce take off heat and stir quorn through.

In a medium saucepan melt nuttelex, stir through flour on low heat for 2 minutes.  Slowly add warm soy milk, stirring continuously until thickened, take off heat and allow to cool for 10 minutes.  Mix eggs through thoroughly.

meat and dairy free moussaka

In baking / lasagne dish layer eggplant, then quorn sauce, then potatoes, then bechamel.

Bake in 180c oven for approx 40 mins until golden brown and bechamel has set.

Best served: Straight from the oven while swatting away all the passersby attracted by its delicious aroma.

meat and dairy free moussaka