Vegan Moussaka Assembly Instructions

Vegan Moussaka Assembly Instructions

sara reillySeptember 21, 2020

Meatless Monday, September 21, 2020


Our take on a hearty Greek casserole, made with eggplant & potato, served with a vegan bechamel. Comes with a cucumber kalamata salad, and favosalata dip with pita wedges for an appetizer. 

Assemblage Difficulty: 2 out of 10


  • 1 pan moussaka
  • 16 oz. favosalata dip
  • 1 bag of 4 pitas
  • 1 container salad
  • 2-2 oz. dressing
  • 1 small bag feta (not vegan, optional)


  • Preheat oven to 400, place covered pan in oven for 30 minutes, uncover and continue baking for 25-35 minutes or until 165 degrees. Let rest for 10 minutes before cutiing.
  • Pita can be heated in foil in the oven for the last 5-20 minutes of  baking time, can be wrapped in a towel and heated in the microwave for a minute or two until warm or they can just be eaten cold. Cut pita into wedges.
  • Toss salad with dressing, garnish with feta if desired.


  • Pita and favosalata can be served as an appetizer or alongside the meal. 
  • Plate casserole on dinner plate or on a shalloe pasta dish.
  • Serve salad in separate plates or bowls.