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Vegan Musaka2020-10-16T00:20:08+10:00

Project Description

Vegan Musaka

Vegan LasagnaVegan Lasagna 2Vegan Lasagna

Try vEEF by Fenn Foods‘ plant-based Vegan Musaka – a combination of eggplants, plant-based mince and creamy bechamel sauce.


  • 2 eggplants
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 celery stalk
  • 1 clove garlic
  • 1 tbsp tomato paste
  • 1 glass red wine
  • 125ml vegetable stock
  • 1 packet vEEF Premium Soy Mince
  • 1 tsp fresh parsley chopped
  • 1 tsp dried thyme
  • Salt & pepper
  • 1 tbsp extra virgin olive oil
  • 75g flour
  • 75g vegan butter
  • 400ml plant milk (oat or soy works best)
  • Pinch nutmeg
  • 1 clove garlic
  • Salt & pepper


Filling ​ ​

  1. Fry soy mince in a hot pan with oil until golden brown, remove from pan and set aside
  2. In the same pan cook onion, garlic, carrot, celery and thyme with salt until soft
  3. Add tomato paste and cook for another 2 minutes
  4. Deglaze with red wine and reduce until syrupy
  5. Add vegetable stock and simmer for 15 minutes
  6. Season it to taste and finish with fresh chopped parsley


  1. Melt the vegan butter in a pot, add flour and whisk to make a roux (white sauce)
  2. After cooking for 2 minutes, add hot milk a little at a time stirring constantly
  3. Bring to boil to cook the flour, add all the spices and seasoning


  1. ​Pre-heat oven to 190c
  2. Slice eggplants lengthways into 0.5-1cm thick slices and pan-fry until golden brown
  3. Grease a 13×9 inch casserole dish
  4. Lay half the eggplant slices in the dish, overlapping slightly
  5. Spread the mince mixture evenly on top
  6. Place the rest of the eggplant slices on the mince
  7. Spread the white sauce evenly over everything
  8. Bake uncovered in for 45 minutes
  9. Let it rest for 15 minutes to reabsorb the liquids
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