How to make delicious Vegan Moussaka and Tzatziki

Date:

15 October 2025

Category:

Dairy Free

Gluten Free

Difficulty:

Easy

Servings:

A dish that really does deserve the time it takes to prepare and for me, a reminder of many holidays spent in Bulgaria. The incredible smell conjures memories of myself sat at my grandmother’s and aunties’ kitchen tables, peering at the hustle and bustle around me in a family that loved to cook. I hope it establishes lots of happy memories for you too!

Moussaka is a traditional dish served throughout the Mediterranean and the Middle East. There are slightly different versions depending on the country. I hope you love my variation – vegan moussaka.

Ingredients

For the moussaka:

1 whole leek, chopped, greens and all
2 carrots, chopped
olive oil, for cooking
1 aubergine (eggplant), chopped
2 large baking potatoes, chopped
1 green (bell) pepper, deseeded and chopped
2 tomatoes, chopped
1 bay leaf
1 tablespoon thyme leaves
1 x 400g tin of tomatoes
250ml vegetable stock

For the Topping:

500ml cashew yoghurt or any plant yoghurt
2 tablespoons plain flour (or gluten-free flour)
pink Himalayan salt and black pepper, to taste

For the Tzatziki:

375g cashew yoghurt or any plant yoghurt
1/4 cucumber, finely chopped
1/2 garlic clove, peeled and grated
1 tablespoon chopped dill
juice of 1/2 lemon

Directions

Preheat the oven to 200ºC.
In a big pot or frying pan on a medium heat, add the leek and carrots to some olive oil and cook until soft for about 5 minutes. Add the aubergine, potato, pepper, tomatoes, bay leaf and thyme and cook for another 10 minutes.
Add the tinned tomatoes and stock and cook on a medium heat with a lid on for another 10 minutes.
Once the vegetables have softened, pour this mixture into an ovenproof dish and bake in the oven for about 30 minutes.
Meanwhile, add all the tzatziki ingredients to a bowl, give them a good stir, then set aside.
Now make the topping by mixing the yoghurt with 2 tablespoons of flour and salt and pepper to taste. If it’s too thick add some water to thin it out.
Take the vegetables out of the oven and pour the topping mixture over the top – make sure the whole surface is covered. Heat the grill, pop the moussaka underneath and cook for 10 minutes or until the top is nice and golden brown.
Once browned, let the moussaka cool for 10 minutes before serving, with the tzatziki and some crispy greens.