Serving size

1 person 2 people 4 people

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

(Dried Rubbed Oregano 100%.)
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)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	487Kcal
	350kJ	2037kJ
Fat	2.9g	17g
of which saturates	0.5g	2.7g
Carbohydrates	10g	61g
of which sugars	2.3g	14g
Protein	3.2g	19g
Salt	0.22g	1.3g
Fibre	2.5g	15g

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Vegan 1/3 daily fibre 6 plants Low sat fat

Vegan Sunflower Mince Moussaka

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mediterranean

Food group: Vegan

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.

Cooking Instructions

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.

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