Greek moussaka using vegetarian seitan mince

Ingredients for greek moussaka using vegetarian seitan mince

Preparation of greek moussaka using vegetarian seitan mince

  1. Pre-heat the oven to 180°C.
  2. Rinse the aubergines and rub them dry.
  3. Prick them in several places with a fork and place them on a baking tray.
  4. Cook them in the oven for 1 hour, until they have changed colour and are fully roasted.
  5. In the meantime, steam the potatoes in their skins until they are cooked through.
  6. Allow to cool and then dice them into small cubes.
  7. Peel the onion and chop it finely.
  8. Skin and de-seed the tomatoes and cut them into small cubes.
  9. Heat a dash of olive oil in a pan and sauté the onions. Add the seitan (broken up in advance).
  10. Fry for 5 minutes.
  11. Add the tomato cubes and season with the seasoning mix and cumin powder.
  12. Add a little water and simmer gently for 15 minutes.
  13. Stir occasionally and add the finely chopped parsley at the end.
  14. Cut the roasted aubergines in half and spoon out the flesh.
  15. Season the flesh well with the seasoning mix.
  16. Place the hot aubergine puree in a heat-proof dish, add the potatoes and cover with the seitan mix.
  17. Pour over the Greek yoghurt, a little tomato sauce and crumble the feta cheese on top. Serve immediately.

Tip of Chantal:

Cook Greek food at home with this vegetarian moussaka using seitan mince

Are you a fan of Greek food? Greek cuisine is well known for its meat dishes. In this recipe we’ve done something a bit different: it’s Greek food, but without the meat. We’ve created a vegetarian moussaka. This moussaka is made with potatoes, aubergines, and fresh & creamy Greek yoghurt. The moussaka is vegetarian because we’ve used mince made from seitan. This is vegetarian mince of vegetable origin.

you can serve this dish in one big casserole dish (which you can make in advance and slip into the oven just before serving) or in individual glass dishes, one for each person. It makes a perfect snack!

Vegetarische chef Chantal Voets met bord eten in hand

Chantal Voets

De gezonde recepten van Chantal Voets zijn bio, vegetarisch en werelds! Met een doordeweekse bio wereldkeuken kan je nog steeds Bourgondisch eten! Haar gezonde recepten reflecteren een pure keuken met veel groenten en fruit, zonder vlees en vis, met een knipoog naar ecologie (geen plastic!) en fair-trade. De recepten die ze heeft verzameld zijn echt door de jaren geen ontstaan. Of je een vegetariër ben of slechts af en toe eens vegetarisch eet: de recepten van Chantal Voets inspireren.

Subscribe to our newsletter

The information that you leave here will only be used by us to keep you informed by e-mail, in the form of a newsletter, of developments at Bertyn and our current promotions. Bertyn considers your privacy and safety important. For our complete privacy policy we refer you to our privacy policy. We use Mailchimp as our marketing platform. By clicking on the yes, I wish to receive the newsletters from Bertyn above, you agree to the processing of your data via Mailchimp. Learn more about Mailchimp's privacy practices here.

What fans say about Bertyn

Pasquale Tarantino

Fitness consultant

“When you cook seitan the taste depends on the spices you use, because seitan does not have much of a taste of its own. Thanks to its firm structure, seitan can be fried, roasted or barbecued, or simply on a pizza. You can find seitan in the cold section of your natural food and health food shops.”