Moussaka with Creamy Coconut Béchamel


1 egg plant (sliced)
3 or 4 potatoes (sliced)
drizzle of olive oil

2 onions (finely chopped)
4 cloves garlic (grated)
1 tbsp oregano
1 tbsp rosemary
1/3 cup parsley (leaves)
3 cups wild mushrooms
1 cup veggie stock (more if it’s too dry)
3/4 red wine (make sure it’s safe for vegans)
1 tin tomatoes
1 tin green lentils (drained)
1 tbsp cinnamon
1/3 cup tomato puree

Béchamel Sauce:
3 cups plain flour
3 cups plant milk (we used coconut)
3 tbsp dairy free butter

salt & pepper (to taste)
1/2 whole nutmeg (grated)
Parsley to garnish


1. Lay the eggplant & potato slices on oiled baking trays, sprinkle with salt & pepper & drizzle with olive oil
2. Pop them in the oven for 20 minutes at 200℃ (392℉) or until the potatoes are a nice golden colour

3. Cook the onion in a frying pan & cook it until it’s translucent
4. Add the grated garlic, oregano, rosemary, parsley & fry it until the onions are well covered in flavour
5. Add the mushrooms (these don’t have to be wild mushrooms, they can be thin slices of regular mushrooms. We used them because they look ace & taste lovely) & stir them around so they mix round with everything else in the pan
6. Add the stock & the wine, let it simmer for a bit & then stir it round so everything cooks together & the flavours all merge nicely
7. Add some seasoning, add the tinned tomatoes, green lentils (drained), cinnamon, tomato puree & stir it all round so it cooks evenly
8. Pop the ragu in a pyrex bowl & set it to one side

Béchamel Sauce:
9. Put the dairy free butter in a frying pan, melt it down, add one cup of flour & stir it round (don’t be alarmed – it will clump up)
10. Add one cup of plant milk & stir it all round so it mixes in (it will be a bit lumpy)
11. Repeat the process until the sauce is thick & creamy (it will take a little while & you’ll worry if it’s working – it will work as long as you keep stirring it)
12. Add more plant milk if it’s too lumpy, add more flour if it’s too runny)
13. Lay the potatoes in the bottom of the lasagne dish
14. Add half the ragu & spread it around with a spoon
15. Add a layer of eggplant
16. Add the other half of the ragu
17. Give the béchamel a stir, pour it on top of what you already have (you don’t have to use all of it, if it looks like there’s too much, don’t use it all) & spread it around with the back of a wooden spoon
18. Grate on some nutmeg in to the top of the moussaka
19. Bake at 200℃ (392℉) for 45 minutes (or until the top of the moussaka is browned to your liking)
20. Take out of the oven, serve immediately & garnish with fresh parsley

About Sophia Söderholm 2781 Articles
At the age of ten Sophia moved from Sweden in 1998 and has since lived in several locations around the world including Spain, and has been residing in North Cyprus for four years now. Her educational background is in marketing, hotel management and real estate, and she now works as a real estate agent and is editor in chief for New Cyprus Magazine. If you any questions for Sophia, please write to: