Naual Hansen

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Classic potato moussaka with addition of broccoli


   Moussaka is a traditional Balkan/oriental dish that I used to make quite often years ago for my family. Today I decided to make classic potato moussaka but with a twist – with the addition of broccoli. Classic potato moussaka considers layers of peeled-off raw sliced potatoes that are filled with sauteed vegan meat in between. The best is to use lots of chopped onions (or chopped leek) and saute them in some oil, then to add some of your favourite vegan meat (from your personal favourite brands), season well and use it as a middle layer between two layers of potatoes.

   I had a leftover of some broccoli that was about to expire, so it was about time to be used. It’s not a lot, only 150 gr but it made a nice change to this traditional dish. If you decide to make this dish you can definitely use a larger amount of broccoli florets than I did, it will benefit the dish and give some nice taste. You can make a double portion in a larger pan for more people if this amount of ingredients seems too small.
   You may check out the full ingredient list and the recipe details under the image section of this post. For more recipes and images please visit Instagram and Facebook under the name Naual  A. Hansen.


Classic potato moussaka with broccoli and vegan minced meat
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 servings


  • 160 gr of finely chopped red onion;
  • 1 vegetable broth cube;
  • 3/4 tsp. of ground black pepper;
  • a pinch of salt;
  • 2 tbsp. of oil;
  • 300 gr of vegan minced meat (I used Naturli minced shapable);
  • 2 dcl of water;
  • 940 gr of peeled off and thinly sliced potatoes;
  • 150 gr of broccoli florets;
  • some oil to grease the pan and to drizzle over moussaka;
  • a bit of salt to sprinkle over the potatoes;
  • a bit of parsley to decorate the dish.

To pour over moussaka:

  • 4 tbsp. of fine corn flour;
  • 1.3 dcl of water or plant milk;
  • a good pinch of black salt;
  • 4-5 tbsp. of homemade cashew cream or store bought vegan cooking cream.


  • In a non-stick pot saute onions with 2 tbsp. of oil and a pinch of salt for 4 min. Add vegan minced meat and vegetable crumbled broth cube and stir well. Add water and cook over medium to high temperature until the whole water evaporates. Remove from the stove, season with pepper and set aside.
  • Turn on the oven at 190 degrees Celsius. Mix together ingredients that should be poured over moussaka and then set them aside.
  • Grease the baking tray and put half amount of potatoes in it by covering the whole bottom. Put half of the amount of broccoli florets between potatoes. Season with salt.
  • Take a whole amount of sauteed vegan minced and spread it over the surface of the potatoes. Now add the rest of the potatoes and arrange them over the whole surface of the minced meat. Put the rest of broccoli florets between potatoes. Season with some salt.
  • Pour the liquid mixture over moussaka. Bake for 35 min at 190 degrees Celsius. Cover with alu foil and bake for an additional 10-15 min. at 210 degrees. Serve warm with seasonal salad.

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