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RRP: Plant Based & Vegan


Serves 4-6 People

Prep time: 30 minutes

Cooking time 45 minutes



2 tbs of olive oil

1/2 leek chopped

2 potatoes chopped in small squares

1 aubergine chopped in small squares

1 pepper chopped in small squares

salt & pepper to taste

Tomatoes Sauce

3-4 chopped tomatoes

Bechamel Sauce

1 cup (150 grams) of pre soaked cashews (soaked for 2 hrs)

1 1/2 cup (375ml of water)


1/3 cup (60 grams) gluten free oats

2 tbs of fresh thyme

1/2 cup 20 grams of fresh basil

pinch of salt


Start off by pre heating your oven to 200 degrees celsius. Heat some olive oil in a big pan and add your base ingredients starting off with your leeks and all other vegetables. Leave the vegetables to brown by stirring with a wooden spoon occasionally.

While your vegetables are cooking prepare the tomato sauce by adding your chopped tomatoes to the 600 ml vitamix container and giving it a good mix until you have a fresh tomato sauce. Add the sauce to the now browned and soft vegetables and give it a good stir. Let it simmer for 10 to 15 minutes and add salt and pepper to taste.

Now add your pre-soaked cashews and water to the big 2 litre vitamix container and blend until you have a lovely smooth texture. Set aside.

Add all the crumb ingredients into the small 225 ml vitamix container and give it a mix until the oats have fully been incorporated with the fresh herbs. Set aside.

Check your vegetables and make sure that the sauce is fully incorporated. The vegetables should now be nice and soft. Assemble the moussaka by transferring the mix into an oven proof dish, cover with your cashew mix and top off with the lovely crumb mixture and pop in the oven for 30 to 45 minutes depending on how hot your oven gets. the top should be nicely browned and crispy. Once you have the desired crispness take your moussaka out of the oven and enjoy with a side of veggies or salad.

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