Vegan Moussaka Recipe with Cauliflower Bechamel Sauce

After making the Cauliflower White Sauce for my spaghetti, I had a lot of white sauce to spare, since I doubled the batch. It got me thinking - what else can I do with this white sauce? And this is how the Vegan Moussaka with Potatoes, Zucchini, Meatless Mince and Cauliflower White Sauce was born…

The Tastiest Vegan Moussaka

The Tastiest Vegan Moussaka

Vegan Moussaka with Cauliflower Bechamel Sauce Recipe:


Cauliflower Bechamel Sauce:

  • 1 small head cauliflower, cut into florets

  • 1 large white onion, roughly chopped

  • 3 cloves garlic, roughly chopped

  • 1/2 cup cashews

  • Juice of 1/2 lemon

  • 1 vegetable cube

  • Water

  • Salt and pepper

Meatless Mince:

  • 450 g/ 16 oz meat free mince (soy or mushroom based)

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 teaspoon dried oregano

  • 1 cinnamon stick

  • 1 bay leaf

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon plain flour

  • 400 g/ 14 oz tin chopped tomatoes

  • 2 tablespoons tomato puree

  • Salt and pepper

Courgettes/ Zucchini:

  • 2 large courgettes, cut lengthwise into thin slices

  • vegetable oil, enough for frying the courgettes


  • 600 g/ 1.3 lb potatoes, washed and cut into thin slices


  1. Make the Cauliflower Bechamel Sauce: Place the cauliflower florets, onion, garlic, cashews, salt, pepper and vegetable cube in a medium sized pot with enough water to cover everything, over high heat. Once it starts boiling, simmer on low heat for 15 minutes. When it’s done, transfer everything except water to a blender, pour the lemon juice in and blend. Gradually add the water in which the cauliflower was cooking, until the sauce becomes the consistency of bechamel sauce. Set aside.

  2. Make the Meatless Mince: Heat 2 tbsp vegetable oil in a medium sized pot over medium heat. Cook onions until they are tender, about 5 minutes. Add garlic, oregano, cinnamon stick, bay leaf, tomato puree, salt and pepper and cook for another minute. Add vinegar and mix well, then add flour and mix well. Pour in chopped tomatoes and meatless mince and cook for 5-10 minutes, depending on package instructions. Remove the cinnamon stick and bay leaf and set aside.

  3. Prepare the Courgettes and Potatoes: Once you’ve washed and cut your courgettes into slices, fry them on a pan in batches until they’re golden brown and set aside. Wash your potatoes and cut them into thin slices and set aside.

  4. Assemble the moussaka: Preheat your oven to 200C/ 400F. Lightly oil the base of a deep 23x28 cm/ 9x11 inch oven dish (ceramic or glass). Layers all ingredients evenly as you wish, I did it like this: half of meatless mince, half of the potatoes, ⅓ cauliflower bechamel sauce, all of the fried courgettes, other half of meatless mince, other half of the potatoes, and lastly pour the rest of the cauliflower white sauce, making sure it gets into all the cracks underneath. Sprinkle with breadcrumbs if you wish. Cover with tin foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes (or when the potatoes are done - this might take more time). Let rest for 15 minutes before cutting and serving. Enjoy!!

Heavenly Vegan Moussaka

Heavenly Vegan Moussaka

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