Vegetarian Mushroom Moussaka with a Vegan Version

Name: Vegetarian Mushroom Moussaka with a Vegan Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds, 3-13 ounces, weight Red Skin Potatoes; 2 pounds, 3-13 ounces, weight Mushroms (I Used Champignons); 1 whole Carrot; 1 whole Red Bell Pepper; 2 Tablespoons Unrefined Sunflower Oil; 2 whole Onions, Diced; 1 bunch Dill Chopped; 1 bunch Parsley, Chopped; 3-58 ounces, weight Soy Granules; 2 whole Eggs (Or Egg Substitute For Vegans; You Can Also Add 3-4 Tablespoons Dry Yeast Flakes); 1/2 teaspoons Ground Pepper; 1 teaspoon Sweet Paprika; 1 pinch Dry Thyme; Sea Salt, to taste

Servings: persons

2 pounds, 3-13 ounces, weight Red Skin Potatoes
2 pounds, 3-13 ounces, weight Mushroms (I Used Champignons)
1 whole Carrot
1 whole Red Bell Pepper
2 Tablespoons Unrefined Sunflower Oil
2 whole Onions, Diced
1 bunch Dill Chopped
1 bunch Parsley, Chopped
3-58 ounces, weight Soy Granules
2 whole Eggs (Or Egg Substitute For Vegans; You Can Also Add 3-4 Tablespoons Dry Yeast Flakes)
1/2 teaspoons Ground Pepper
1 teaspoon Sweet Paprika
1 pinch Dry Thyme
Sea Salt, to taste

1
Peel the potatoes and put them in a large pot filled with water.
2
Boil them until theyre tender.
3
Mash them and let them cool for a while.
4
Chop the mushrooms, carrot and red bell pepper.
5
Add them into your food processor and pulse until all ingredients are well mixed together.
6
Heat sunflower oil in a large skillet.
7
Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute plus dry yeast flakes) and spices.
8
Saute for 10 minutes.
9
(Note: I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all the excess water.)
10
Put some parchment paper on the bottom of a casserole.
11
Divide the mashed potatoes in two.
12
Place the first half in the casserole and spread it with a spatula.
13
Add the filling.
14
Top with the remaining half of mashed potatoes.
15
Heat your oven to 392 degrees F. Put the casserole in the oven.
16
Cook for one hour.
17
Dont serve immediately.
18
Let it cool for at least half an hour.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds, 3-13 ounces, weight Red Skin Potatoes, 2 pounds, 3-13 ounces, weight Mushroms (I Used Champignons), 1 whole Carrot, 1 whole Red Bell Pepper, and more.

Yes, Vegetarian Mushroom Moussaka with a Vegan Version falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!