Moussaka is the ultimate Greek comfort food, and it’s easy to make meat-free with dairy-free béchamel and plant-based mince.

Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;) Yellowstone to Yosemite ...

For a delicious vegan variation, Katy Beskow’s moussaka bowls make use of lentil mince, griddled aubergine and vegan soya yoghurt for a sweet, charred flavour. And if you’re after a meaty ...

Meanwhile make the béchamel (white ... Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ...

Remove from the oven and let rest for at least 15 minutes before cutting. You can make it vegan by replacing the bechamel with potato mash made with olive oil (photo is of a vegan moussaka).

Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.

This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them ...

This meatless moussaka is sensational – rich, oily, creamy, filling, tasty and absolutely moreish. There’re a few steps to it though, so make sure you allow plenty of time to put it together.