Vegan Mousakas

Vegan Mousakas

Our chef, Petros Theofanous suggests a different meat-free moussaka. Ideal for those following a vegetarian or a vegan diet.

Ingredients for 4 people:

For the stuffing:
• 3 large aubergines
• 3 large zucchini
• 300 g cherry tomatoes
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp cinnamon
• Salt and pepper

For duxelles mushrooms:
• 15 portobellini mushrooms (chopped)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp chives (chopped)
• 1 tbsp white wine
• Salt and pepper

For the Béchamel:
• 5 tbsp.olive oil
• 70 g flour
• 700 ml coconut milk
• 2 g cinnamon
• Salt and pepper

* tbsp.: tablespoon,  tsp.: teaspoon,    g:grams



1. For the filling, cut the aubergines and zucchini into cubes. Cut the cherry tomatoes in half and season all the vegetables with the spices, salt and pepper. Bake at 180 oC, for 20 minutes (until well cooked).
2. In a frying pan, lightly sauté the onion over medium heat, and then add the mushrooms. Add more taste with garlic and pepper. If they get soft enough, quench with wine and add the chives.
3. For the béchamel, fry the flour in olive oil until lightly browned.
4. Then add the coconut milk and stir with a whisk. Add more taste with salt, pepper and cinnamon. Continue to stir until the bechamel is ready.
5. After you finish all the preparations, you are ready to set up. Using a spoon, place the cream on the surface of the plate in whatever shape you want. Using a hoop, place the mushrooms for the base. Then add the vegetables on top and press lightly.
6. At the end we can garnish with chopped avocado and fresh tomatoes.


Nutritional Value per person:

Energy / Calories: 410 kcal
Fat: 22 g
Carbohydrates: 50 g
Fiber: 15 g
Protein: 9 g


Petros Theofanous
Graduate of Professional Culinary Arts

Constantina Philippou
Clinical Dietitian – Nutritionist, Msc