The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan Sunflower Mince Moussaka
Layers of sliced potatoes and aubergine make a delicious moussaka, topped with creamy, dairy-free bechamel sauce. The filling? A fibre-rich sunflower mince stew, simmered with garlic, oregano, cinnamon and saucy tomatoes. Bake till bubbling, then serve straight to the table.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 onion
- 5 garlic clove
- 4 large potatoes
- 1 tsp dried oregano
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 aubergine
- ½ tsp ground cinnamon
- 1 tbsp cornflour
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 72g sunflower mince (sunflower mince (100%))
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 487
Protein: 19g
Carbs: 61g
Fat: 17g
Vegan Sunflower Mince Moussaka
Layers of sliced potatoes and aubergine make a delicious moussaka, topped with creamy, dairy-free bechamel sauce. The filling? A fibre-rich sunflower mince stew, simmered with garlic, oregano, cinnamon and saucy tomatoes. Bake till bubbling, then serve straight to the table.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a measuring jug & a large ovenproof dish
Roast the aubergines & cook the potatoes
- Thinly slice the aubergines and potatoes into 1/2cm thick discs
- Place the aubergine onto a lined baking tray, toss with 2 tbsp oil, then season with a pinch of salt and pepper
- Roast for 10-15 mins, until soft
- Add the potatoes to the saucepan and boil for 8-12 mins, until softened, then drain and set aside
Make the filling
- Finely dice the onion and pepper. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softening
- Add the garlic and cinnamon to the pan and cook for 1 min. Add the passata, dried oregano, sunflower mince, stock and 200ml water
- Simmer for 5 mins, until thickened. Add a splash more water if it gets too dry. Season to taste with salt and pepper
Make the béchamel
- Dissolve the cornflour in the jug with 50ml water
- Wipe the potato pan clean and return to medium heat. Once hot, add the cream, bring to a boil, then remove from the heat
- Stir in the nutritional yeast and cornflour mixture. Season to taste
- Remove the aubergines from the oven, then turn the grill to high (240C)
Build the moussaka & plate up
- Spread one-third of the filling into the large ovenproof dish
- Layer with half the roasted aubergines and half the cooked potatoes
- Repeat once more with the remaining filling, aubergines and potatoes
- Finish with an even layer of béchamel. Grill for 8-10 mins, until golden and bubbling, then serve
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