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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan moussaka with creamy bechamel

June 22, 2018 by Ania - 66

comfort food, gluten-free, Greek

vegan moussaka

After two weeks of relaxation and soaking up the sun in Greece, I thought it’s time to treat you guys to some Greek inspired food again. First off, my second take (first one here) on a world-famous Greek bake – moussaka. As it typically contains both meat and dairy, we only had it once during our stay on Crete (a vegan moussaka that is) and while we were super chuffed to find it, I wasn’t blown away by it so I decided to tinker with the idea in my own kitchen again.

From living in Greece, I do know that it’s possible to find amazing vegan food in local tavernas, but if you are a discerning vegan, you need to either get lucky, or work out the best place by trial and error, which naturally takes some time. We were staying in different places along the south coast for 3 days at a time so we didn’t have much time and luck wasn’t on our side on quite a few occasions too.

After a few very underwhelming meals, I decided that I’d rather cook until we see a new place worth trying, so we ended up alternating going out for dinner with staying in. Duncan felt for me, but I really didn’t mind so much as the produce was so nice and the kitchen equipment so minimal that simple dishes were the only ones I ever attempted: veggie stews, pastas and salads if it was particularly hot and I was feeling lazy.

When most things on the menu contain meat or cheese, going out for 2-3 meals a day becomes a chore. Plus, my body doesn’t appreciate greasy food and most veggie taverna dishes are liberally drizzled with olive oil. Don’t get me wrong, I don’t have anything against olive oil. I use it daily myself, but as opposed to the Greeks, I am rather vigilant about the quantities ๐Ÿ˜‰ .

I remember going out for a meal with a couple of Greek friends and they wanted to drizzle some extra olive oil on an already glistening mezze plate that we were about to share. I asked them if I can move my portion out of the way first and they proceeded to tell me how healthy olive oil is. I didn’t want to argue, but I personally feel like this message has been taken out of context and a little bit too literally. Oil is oil and no matter what plant it is extracted from, your body barely needs it if you consume other fat-rich foods like nuts, seeds and avocados.

So you may be pleased to know that this moussaka requires very little oil, but if you think I’m an oil-phobic freak, fair enough, feel free to override me. I used 2 tbsp to make the ragu and an extra one to brush the baking tin and the potatoes with. I don’t brush the aubergines as I don’t find it necessary at all, they do rather well without any oil when baked and in the moussaka, as they get plenty of moisture from the layers they are sandwiched between. This moussaka may be healthier than the traditional, but it’s still rather indulgently crowned with a generous layer of cashew-based bรฉchamel that rounds all the flavours off nicely. I sincerely hope it will hit the spot. ฮบฮฑฮปฮฎ ฯŒฯฮตฮพฮท!

PS: If you make my vegan moussaka, donโ€™t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan moussaka ragu

vegan moussaka layers one two three

vegan moussaka layers four five

vegan moussaka cutting slice

5.00 from 10 votes
Print
  • serves: 8
  • prep: 45 min
  • cooking: 120 min

Ingredients

RAGU

  • 2 cups of fine organic soy mince*
  • 2 tbsp olive oil
  • 1 large red onion, finely diced
  • 4 garlic cloves, finely diced
  • 2 tsp cinnamon
  • ยฝ tsp ground nutmeg
  • ยผ tsp ground cloves
  • 2 x 400 g tins quality chopped tomatoes (or 5 large ripe tomatoes, peeled and chopped)
  • 1 tsp dried oregano
  • 1 bay leaf
  • pinch of chilli flakes (optional)
  • 120 ml / ยฝ cup red wine
  • 1 level tsp salt, adjust to taste
  • 1-2 tsp date nectar (I use homemade) or sugar
  • ground black pepper, to taste

OTHER INGREDIENTS

  • 4 mediumย potatoes
  • 4 medium eggplants
  • 1 small garlic clove (optional)
  • olive oil
  • dried Greek herbs (I used thyme)
  • salt and pepper

BECHAMEL

  • 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min)
  • 1 large garlic clove
  • 1 heaped tbsp white miso paste
  • 4 tbsp / ยผ cup nutritional yeast
  • ยฝ tsp ground nutmeg, adjust to taste
  • ยฝ tsp salt, adjust to taste
  • pepper (I used white pepper), adjust to taste
  • 1 slighly heaped tbsp tapioca starch

Method

POTATO LAYER

  1. Boil a large pot of water. Cut the peeled potatoes into ยฝ cm / 0.2″ slices and boil them for 5 minutes. Drain and set aside to cool.

AUBERGINE LAYER

  1. Pre-heat the oven up to 225ยฐ C / 440ยฐ F and line a large baking tray with a piece of baking paper.
  2. Top the aubergines and cut them into 1.5 cm / 0.6″ slices lengthwise.
  3. Place the aubergine slices on a parchment-lined baking tray (no need to grease them) and into the hot oven for 25 minutes – until they are soft and lightly browned. You may need to do it in two goes (SEE NOTES with regards to salting).

RAGU

  1. Bring a kettle of water to the boil and place your soy mince in a medium size bowl. Once the water boils, pour enough boiling water over the ‘mince’ to rehydrate it (about 2 cups / 480 ml). Set aside.
  2. In a pan, heat up 2 tbsp of olive oil. Add the finely diced onion and fry until translucent and slightly browned, stirring from time to time. Add in the garlic and fry for another minute. Add cinnamon, nutmeg and cloves, coating the onion-garlic mixture in the spices. Gently fry for another minute on low heat so that the spices don’t burn.
  3. Add in the tomatoes, 2 tins worth of water, bay leaf, oregano, chilli (if using) and wine. Simmer covered until the tomatoes break down completely. Remember to give the sauce a good stir from time to time.
  4. Once the tomatoes break down fully and the sauce becomes more uniform, add the rehydrated soy mince and continue to simmer (lid off) until the excess moisture has evaporated and the sauce has thickened. You want the sauce to be rather thick for this application.
  5. Season with salt, date nectar (or sugar) and pepper. Set aside to cool down.

BECHAMEL

  1. Place the drained cashews and 1ยผ cups (300 ml) of water in an upright blender. Blend until super creamy and smooth. If you have an average blender like I do, you may need to do it in two goes. My blender struggled to make the entire batch smooth enough so I’ve had to split it into two.
  2. Add garlic, miso paste, nutritional yeast, nutmeg, salt and pepper. Adjust seasoning to taste.
  3. Keep the mixture in the blender until you are ready to top the moussaka. Seconds before topping moussaka add tapioca starch into the blender and give it a good whizz.

ASSEMBLY

  1. This is totally optional, but I crushed a garlic clove with some coarse salt with the edge of my knife against a chopping board (believe it or not, I do not own a garlic press ;)) and immersed it in some olive oil to brush the potatoes with.
  2. Brush the bottom of the baking dish with a little olive oil and arrange a layer of parboiled potatoes so that they cover the entire bottom of the tray. Brush the potatoes with a bit of oil (or some garlic oil if you love garlic like me), sprinkle with a little salt and pepper and some Greek herbs (I used oregano and thyme).
  3. Follow with another layer of potatoes, again brush with oil and season.
  4. Place a layer of aubergine slices on top, season and sprinkle with some herbs.
  5. Spoon the cooled-down tomato sauce on top of the aubergines (you’ll have some leftover sauce unless you want the ragu layer extra thick). Even out with a spatula.
  6. Arrange another layer of aubergine slices neatly on top, season.
  7. Finally, spread the bรฉchamel on top evenly.
  8. Bake in a 160ยฐ C / 320ยฐ F fan oven (or 20ยฐ C / 70ยฐ F more for non fan) for about 40 minutes – until the top gets golden. If the top is browning too quickly, cover it with a piece of kitchen foil. Allow the moussaka to set for an hour or so before cutting or else the slices will come out messy. Store the leftovers in the fridge.

Notes

*If you don’t want to use soya mince, you could also use green or Puy lentils, crumbled firm cotton tofu or ground up tempeh.

The Pyrex dish I used for my moussakaย had the following dimensions: 26ย cm x 19ย cm x 5 cm.

Some people advocate salting the aubergine for an hour before cooking as the salt is meant to draw out the bitterness, but I’ve forgotten to do that a few times and never tasted any bitterness. Do it ahead of baking if you want, but make sure you rinse the salt off really well and pat all the slices dry before baking.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Jen says

    June 22, 2018 at 11:42 pm

    Sounds fantastic! Looking forward to trying. Totally on the same page as you, regarding olive oil -oil in general. Seriously, it’s like people have been given the green light to drink them?! Very easy way to over-indulge. Keep the delicious recipes coming!

    Reply
    • Ania says

      June 23, 2018 at 1:25 am

      Thanks, Jen, I certainly will! I hope you’ll enjoy my take on moussaka if you do give it a go. Yup, I feel that way, for sure. Ania

      Reply
  2. Thomas Perez says

    June 23, 2018 at 3:56 am

    Wow! This looks scrumptious. I look forward to trying it, and thanks for bringing back memories of Greece and moussaka. Thank you, Thank you. Tom

    Reply
    • Ania says

      June 23, 2018 at 9:13 pm

      Thanks for kind words, Tom, and my pleasure ๐Ÿ™‚ Ania

      Reply
  3. Tina says

    June 23, 2018 at 10:32 am

    This looks like a great vegan moussaka recipe, and I can’t wait to try it. The ‘mince’ layer looks especially delicious.
    One question – I’ve never used miso paste before so what does it add to the bechamel layer and can I leave it out? I’ve tasted miso soup of course but can’t quite imagine it translating to a Greek dish, although I’d be interested to try it.

    Reply
    • Ania says

      June 23, 2018 at 9:15 pm

      Hi Tina,

      Thank you, I’m glad to hear that you are thinking of making this dish. Miso paste add saltiness and ‘umami’, you can skip it if you wish, but I would recommend giving it a go, it’s not overpowering at all. Hope that helps! Ania

      Reply
  4. Hannah says

    June 23, 2018 at 12:06 pm

    You are cooking with ‘modern’ aubergines – varieties and growing methods that produce much ‘sweeter’ fruit. Trust me, if you had a ‘natural’ aubergine and cooked it without salting you’d know about it. I once made that mistake with locally grown aubergines in Cyprus – I was cooking ratatouille and even doubling the quantity of all other ingredients wasn’t enough to make the powerfully metallic bitter taste palatable. After that, I always salted whilst living there, but have never needed to since.

    Reply
    • Ania says

      June 23, 2018 at 9:17 pm

      Thanks for the explanation, Hannah. Although I did live on a Greek island for 4 years and gave up on salting their aubergines also and never had any issues with bitterness. My understanding is that modern varieties (regardless of where they are grown) are simply not bitter anymore. Ania

      Reply
  5. Tova says

    June 24, 2018 at 3:10 pm

    Ania youโ€™ve done it again! I made this today for tomorrowโ€™s dinner, along with a vegan carbonara for tonight. The smells as it was baking were just too much to resist so I skipped the carbonara & ate 2 serves of this, it was THAT good. I used all the ragu & a little less of the bechamel coz Iโ€™m not a huge bechamel fan…but it was ALL just YUM! My hubby had to have a taste too & had major food envy. You never fail to deliver the good stuff & this dish with its cinnamon, clove & nutmeg smells took me right back to all the yiayiaโ€™s kitchens of my times in Greece. Efcharisto poli

    Reply
    • Ania says

      June 25, 2018 at 11:34 am

      Aw, thank you so much for your kind words, Tova! I’m delighted to hear that you enjoyed it so much!! And thank you for taking the time to let me know too, I really appreciate it! Ania

      Reply
  6. Louisa Berry says

    June 24, 2018 at 4:31 pm

    Did you go to Plakias whilst you were in Crete? I stayed at a lovely vegetarian & vegan apartment complex with restaurant. The food was so good, I was vegetarian at the time so I can’t remember how much vegan stuff there was, but it was all rather nice ๐Ÿ™‚

    Reply
    • Ania says

      June 25, 2018 at 11:32 am

      Hi Louisa,

      Yes, in fact, that’s one of the 5 places we stayed at for 3 days. We liked it a lot, but didn’t have much luck finding good vegan food, unfortunately. Wish we had known about that place, what a shame! Ania

      Reply
  7. Nick @ GreekBoston.com says

    June 26, 2018 at 6:49 pm

    This vegan version of moussaka looks like a great option for people who can’t eat meat! I have also seen recipes that substitute sautรฉed, finely chopped mushrooms instead of meat. Portobello mushrooms work especially good for this.

    Reply
    • Ania says

      June 26, 2018 at 9:43 pm

      Thanks for your comment, Nick! Yes, mushrooms would also work, I agree! Ania

      Reply
  8. Joni says

    July 11, 2018 at 6:55 pm

    Made this today, moussaka was my favourite when we ate meat so I had high expectations and it definitely lived up to them. Very excited to have left overs for lunch tomorrow. Thanks for the great recipe

    Reply
    • Ania says

      July 11, 2018 at 7:56 pm

      I’m delighted to hear that, Joni! And thank you so much for taking the time to leave feedback, much appreciated! Ania

      Reply
  9. Ruth says

    July 20, 2018 at 4:49 pm

    I will be using lentils instead of soya mince. How much dry lentils should I use?

    Reply
    • Ania says

      July 20, 2018 at 6:00 pm

      Hi Ruth,

      I haven’t made it with lentils in a long time, but I reckon about 3/4-1 cup for this amount of sauce. Ania

      Reply
  10. Ru th h says

    July 20, 2018 at 4:56 pm

    Also, what size pan did you use?

    Reply
    • Ania says

      July 20, 2018 at 6:00 pm

      I used a classic Pyrex dish with the following dimensions: 26 cm x 19 cm x 5 cm. Hope that helps! Ania

      Reply
  11. Ruth Rivera says

    July 22, 2018 at 9:32 pm

    I made this with lentils yesterday and it was superb. I just ate the last piece.

    Reply
    • Ania says

      July 23, 2018 at 12:37 am

      I’m delighted to hear that, Ruth! Thanks so much for taking the time to leave feedback! Ania

      Reply
  12. Ruth Rivera says

    July 25, 2018 at 11:05 pm

    Made this last Saturday and it was excellent. Am making it again for dinner tonight.

    Reply
    • Ania says

      July 25, 2018 at 11:55 pm

      Thanks, Ruth ๐Ÿ™‚ So pleased to hear that you enjoy it so much! x Ania

      Reply
  13. Shemaia says

    August 11, 2018 at 11:58 am

    I’m so excited to find this recipe! And not in the least because a vegan bechamel means I might be able to try to make my family’s pastiche recipe again.

    Just one question: what do you put on top of the eggplants in step 2 of the eggplant section? It says to top them, but I’m not sure with what.

    Thank you again for posting the recipe!

    Reply
    • Ania says

      August 11, 2018 at 12:07 pm

      My pleasure, hope it will hit the spot! What I meant by top is ‘cut the top off’ as in ‘top and tail something’. Hope that makes more sense now ๐Ÿ™‚ Ania

      Reply
  14. Zaine says

    September 6, 2018 at 5:56 am

    This looks great! What is the quickest and tastiest way to reheat single portions? ๐Ÿ™‚

    Reply
    • Ania says

      September 6, 2018 at 9:17 am

      Hi Zaine,

      The quickest would probably be microwave, but I don’t own one so cannot advise on settings. I reheat mine, covered with tinfoil so that it doesn’t dry out, in a low oven (120ยฐ C / 250ยฐ F) for about 45 minutes. Hope that helps! Ania

      Reply
  15. Laura says

    September 7, 2018 at 9:57 pm

    I should there anything I can use instead of tapioca starch (just donโ€™t want to buy a bag just to use a tiny bit for one recipie)

    Reply
    • Ania says

      September 8, 2018 at 12:42 pm

      Hi Laura, try using cornstarch (cornflour in the UK) instead. Hope that helps! Ania

      Reply
  16. Gabriela says

    September 9, 2018 at 3:44 pm

    Is there any substitution for the cashews?

    Reply
    • Ania says

      September 9, 2018 at 4:35 pm

      Macademia nuts behave in a similar way (they have a similar fat content), but if you want to avoid nuts altogether then I am afraid not. You could make a regular vegan bechamel instead – like the one in my earlier recipe (link here). Hope that helps! Ania

      Reply
  17. Stephanie says

    September 14, 2018 at 8:27 am

    Cannot wait to make this!!!! I have been looking for a vegan moussaka and this magically appeared on my facebook feed. Thanks so much and I will let you know how it turns out.
    I feel your pain about going out for 2-3 meals per week on vacation……too much trouble!

    Reply
    • Ania says

      September 14, 2018 at 12:32 pm

      Thanks, Stephanie! I hope you’ll like it. Yes, I used to love eating our when travelling before but being vegan makes it a bit of a chore sometimes as lots of people aren’t able to cook well without the help of meat or dairy ๐Ÿ™ . Ania

      Reply
  18. Marybeth says

    September 19, 2018 at 6:00 pm

    Could I make everything (except maybe the sauce?) the day before and assemble and cook it the next day? I have family in town and donโ€™t want to be in the kitchen for too long…

    Reply
    • Ania says

      September 19, 2018 at 7:35 pm

      Hi Marybeth,

      Yes, absolutely. In fact, the sauce is also better made a day ahead as all the flavours will have a chance to ‘marry’ overnight and it will taste even nicer the next day. Hope that helps! Ania

      Reply
  19. Marybeth Danielson says

    September 21, 2018 at 3:37 pm

    Thanks! I will be making it tonight for dinner tomorrow night (and feeding my non-vegan in-laws). I know they will love it already.

    Reply
    • Ania says

      September 21, 2018 at 4:56 pm

      I hope they will too! Thanks, Marybeth and good luck with the dinner party! Ania

      Reply
  20. Katerina says

    October 12, 2018 at 5:28 am

    Hi Ania,

    I followed your recipe and the dish came out delicious. I didn’t find organic minced soy but I replaced it with whole grain roasted buckwheat and it worked pretty well. Did I mention I am Greek and I’ve tasted many traditional moussakas. This one although vegan is very close to the original one dare I say better since it’s vegan. Thank yoU!

    Reply
    • Ania says

      October 12, 2018 at 12:00 pm

      Yay, I am super chuffed to hear that, Katerina!! ๐Ÿ™‚ Ania

      Reply
  21. Britnie stjean says

    November 13, 2018 at 5:16 am

    Could I use regular Miso instead of white miso?

    Reply
    • Ania says

      November 13, 2018 at 11:40 am

      Hi,

      Not sure what you mean by ‘regular’ miso, but as it’s not the main event and only just lends a bit of flavour to the bechamel, you should be fine. Simply add in small increments, to taste. Hope that helps! Ania

      Reply
  22. Britnie says

    November 13, 2018 at 4:31 pm

    Sorry by regular I meant brown Miso, I have brown rice and soy miso, so it is brown. I wasn’t able to find the white miso. It’ll probably mainly change the color I imagine

    Reply
    • Ania says

      November 13, 2018 at 5:39 pm

      Brown miso has a stronger taste than white miso so I would use less, but go by your taste buds! x Ania

      Reply
  23. Roni says

    November 18, 2018 at 1:47 am

    Made it and loved it!
    I did oil the eggplants and I also felt that the potatoes would benefit from being roasted in the oven, I will try it that way next time.
    Great recipe, thanks!!

    Reply
    • Ania says

      November 18, 2018 at 12:58 pm

      Thanks so much for your kind words, Roni and I fixed the rating. Many thanks! Ania

      Reply
  24. Maya says

    January 7, 2019 at 2:47 pm

    Loved this recipe!! The flavours came out great on every layer. The only things I would change next time are to have more potatoes and to sweeten the ragu a bit less. Thank you!

    Reply
    • Ania says

      January 7, 2019 at 3:20 pm

      That’s great to hear, Maya! Thank you for taking the time to me know. As for the amount of sugar added to the ragu, it really depends on how tangy your tomatoes are (canned ones tend to be quite acidic due to citric acid being used as a preservative) and on your taste buds too, of course! You cannot go wrong with taste testing as you cook. Ania

      Reply
  25. Elle says

    April 16, 2019 at 10:31 am

    I made this last night, and it was super delicious. Thank you for the recipe! I never had moussaka before, but this definitely is a new favourite.

    Reply
    • Ania says

      April 16, 2019 at 2:04 pm

      That’s so lovely to hear, Elle! Thanks for letting me know, as always! You are a star!! x Ania

      Reply
  26. Jackie Clinansmith says

    April 21, 2019 at 9:12 pm

    What size baking dish I have all my ingredients ready to assemble but I don’t know what size pan to use!

    Reply
    • Ania says

      April 21, 2019 at 9:18 pm

      Hi Jackie,

      Please see the recipe NOTES for the exact dimension of the dish I used. Hope that helps! Ania

      Reply
  27. Bettina says

    June 4, 2019 at 5:12 pm

    Just found this – sounds very delicious. Question though – if I let it “set for an hour”, would it not be cold by the time I want to eat it? How do you suggest to keep it hot – do you re-heat it somehow after the “setting”?
    Thanks
    Bettina

    Reply
    • Ania says

      June 4, 2019 at 6:51 pm

      Traditionally, mousska is not eaten piping hot, but you can always wait 30 minutes if you prefer – it won’t go cold that quickly. Hope that helps! Ania

      Reply
  28. Abby Smith says

    June 5, 2019 at 8:21 pm

    Hi there!
    Just wondering which bechemel you prefer – this one or the one from your original vegan moussaka recipe.
    Thanks ๐Ÿ™‚
    Abby

    Reply
    • Ania says

      June 5, 2019 at 10:15 pm

      Hi Abby,

      I prefer this one, it’s really creamy and indulgent. x Ania

      Reply
  29. Mel says

    July 1, 2019 at 5:26 pm

    Going to make this for 8 adults and taking it to France. Will be ok to freeze and re heat when required ?

    Reply
    • Ania says

      July 2, 2019 at 11:58 am

      Hmmm, I suspect so although I have not tried that. Perhaps freeze before cooking as a whole dish? Having said that, it’s just a guess. x Ania

      Reply
  30. Lynn says

    July 24, 2019 at 6:05 am

    Oh My!!!!! I just finished putting this all together tonight for a pot luck tomorrow. I haven’t even tasted it yet, but I KNOW it’s going to be fabulous. I will pop it the fridge tonight and cook it tomorrow. The bechamel is lovely….so smooth and creamy and my kitchen smells divine. I can hardly wait for dinner tomorrow. Thanks for the amazing recipe, Ania

    Reply
    • Ania says

      July 24, 2019 at 1:55 pm

      Thanks, Lynn! I’m delighted to that! Ania

      Reply
  31. Thalia Sullivan says

    August 12, 2019 at 6:24 pm

    Absolutely loved this recipe! Iโ€™m from Cyprus so Iโ€™ve grown up eating Moussaka and this is on point! The first time I made it, I put sweet potatoes (I forgot to buy regular potatoes) and it was really good that way as well. Already made it a second time. Thank you for the recipe!

    Reply
    • Ania says

      August 13, 2019 at 12:45 pm

      I’m delighted to hear that, Thalia! And thank you for taking the time to rate the recipe and give feedback – that means a lot! Much appreciated. x Ania

      Reply
  32. Sarah says

    September 11, 2019 at 7:18 pm

    Is the soya mince the same as soy beef crumbles?

    Reply
    • Ania says

      September 12, 2019 at 12:28 pm

      Hi Sarah,

      I think so although I have never come across this name before. What you are after is very small (as small as minced meat pieces) defatted soy crumbles/mince. Hope that helps! Ania

      Reply
  33. Jackie S says

    October 23, 2019 at 9:13 am

    I made this yesterday and was well impressed. Iโ€™ve eaten lots of meat based Moussaka on holidays in Greece and thought it tasted very authentic. I used frozen soya mince as I couldnโ€™t get the dried type so added it after frying the onions and spices rather than later in the process as specified in the recipe and it worked well. I particularly liked the way of cooking the aubergine as when Iโ€™ve made Moussaka before it can often be too greasy but this was perfect. Wanted to take a pic for Insta but it was too tempting to wait, maybe next time ๐Ÿ˜€ Thanks for another great recipe!

    Reply
    • Ania says

      October 23, 2019 at 1:27 pm

      Yay, that’s so nice to hear, Jackie! Thanks so much!! And thank you for taking the time to rate the recipe โ€“ much appreciated! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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  • Have you rolled up your sleeves for Xmas yet? I have, but that sort of comes with the territory...first up is a super simple yet deliciously xmassy #recipe for soft #vegangingerbread cookies (link in my bio ๐Ÿ‘ˆ) They are fun to make and decorate (although I'm not going to win any awards in that department ๐Ÿ˜œ), they can also be made both #refinedsugarfree and #glutenfree if needed. #veganxmas #veganchristmas #vegancookies #weekendtreat #letsbakevegan #letsbake #egglessbaking #vegandesserts #xmascookies #crueltyfree #glutenfreevegan #veganfood #veganfoodlover #feedfeed @thefeedfeed.vegan
  • Hope your day is good, guys? I'm photographing one of these dishes that tastes great, but is not a looker and losing my temper and my mind...๐Ÿ™„๐Ÿคฏ meanwhile here is a throwback to an old recipe of mine, but perfect for this time of the year โ˜” #veganbourguignon with #celeriacmash - #recipe link in my bio ๐Ÿ‘ˆ #veganfood #vegancomfortfood #whatveganseat #eatrealfood #letseatvegan #dinnerinspo #dinnertime #feedfeed @thefeedfeed.vegan #winterfood #winter #comfortfood #eatwellbewell #eatmoregreens #eatplants #plantbased #plantbasedmeals
  • When you book your favourite restaurant to celebrate your 10 year anniversary ๐Ÿ‘ฉโ€โค๏ธโ€๐Ÿ‘จ a month after the actual date cos life got in the way, get there against all odds to find that all the car parks in the entire of #Bath (thanks Xmas market!!) are full and end up eating nut bars and bananas in a supermarket's car park for lunch instead...yup, that's how romantic it's been today!! On the blog, a #recipe (link in my bio) for lunch I wish we have had. Enjoy ๐Ÿ˜˜ #veganrisotto #mushroom #mushroomrisotto #whatveganseat #veganfood #vegan #veganrecipes #letscookvegan #veganfoodspace #veganfoodlover #feedfeed @thefeedfeed.vegan #kitchn #dinnerinspo #dinnertime #glutenfreevegan #glutenfree #vegancomfortfood #plantbased #dairyfree
  • If you are not cooking for a crowd or have 'annoying #vegans ' (this is what we are when we are not around, we know...๐Ÿ˜œ) coming round for dinner and need to put something together that does not take a day to prepare, these cute individual #pithiviers might do the job (#recipe link in my bio ๐Ÿ‘ˆ), not too complicated and they go well nicely with cranberry sauce. Enjoy ๐Ÿ˜˜ #whatveganseat #thanksgiving #veganthanksgivingdinner #veganthanksgiving #veganfood #vegan #loveanimalsdonteatthem #veganfoodlover #vegansofig #feedfeed @thefeedfeed.vegan #veganfoodshare #vegandinner #vegandinnerideas #festiveseason
  • Okay so if you are after something that's easy to make yet feeds a crowd ๐Ÿ‘จโ€๐Ÿ‘ฉโ€๐Ÿ‘ฆ๐Ÿ‘ฉโ€๐Ÿ‘ฉโ€๐Ÿ‘ง๐Ÿ‘จโ€๐Ÿ‘ง๐Ÿ‘จโ€๐Ÿ‘จโ€๐Ÿ‘ง I might have just the thing for you - #veganpotatogratin that's fragrant with rosemary and thyme, creamy with crispy top - heaven on a plate ๐Ÿ‘Œ๐Ÿคค #recipe link in my bio ๐Ÿ‘ˆ #vegancomfortfood #whatfatveganseat #vegandinner #veganthanksgivingdinner #veganthanksgiving #veganfood #veganfoodlover #feedfeed @thefeedfeed.vegan #veganfortheanimals #veganblog #veganfoodblogger #veganside #vegansides #glutenfreevegan #glutenfree #dinnerinspo #dairyfree #plantbased #plantbasedmeals #potatoes #potatolove #carbs
  • If you're not a pumpkin pie fan, how about breaking the rules and making this creamy #vegan #peanutbuttermousse with a layer of decadent ganache on top? It's easy, the link to the recipe including a how-to #recipevideo is in my bio ๐Ÿ‘ˆ Enjoy ๐Ÿ˜˜ #veganthanksgivingdinner #veganthanksgiving #letseatvegan #letscookvegan #vegandesserts #veganfoodlover #aquafaba #whatveganseat #veganfood #veganfoodblogger #veganrecipes #feedfeed @thefeedfeed.vegan #eggless #loveanimalsdonteatthem #plantbased #vegansofig
  • For all you #vegan #pumpkinpie fans out there, I didn't want you to miss out on this #Thanksgiving staple so I tinkered a little and I have a cracking NEW RECIPE (link in bio ๐Ÿ‘ˆ) for it, just in time....phew ๐Ÿ˜…. It's not difficult to make at all, the filling comes together in seconds and it's silky smooth, rich, custardy and fragrant with pumpkin pie spices, we love it ๐Ÿคค๐Ÿ‘Œ#veganpumpkinpie #veganthanksgiving #veganthanksgivingdinner #veganfood #feedfeed @thefeedfeed.vegan #whatveganseat #letsbakevegan #egglessbaking #veganbaking #letseatvegan #plantbased #veganfoodlover #veganrecipes #veganfoodporn #glutenfree #glutenfreevegan #bestofvegan #letsbakevegan #veganpie
  • I've been teasing you with #thanksgiving recipes all week, but this is the main dish that should grace your #veganthanksgiving table - #veganwellington with deliciously rich gravy. Duncan and I have made a #recipevideo (link to written recipe in my bio๐Ÿ‘ˆ) to show you how to put it together. It always gets lots of compliments, it's full of flavour, contrasting textures and can be made #glutenfree too. Enjoy!! ๐Ÿ˜˜ #beetwellington #veganlife #veganfoodlover #vegans #veganshare #vegandinner #bestofvegan #plantbased #beetroot #veganroast #veganfortheanimals #veganforlife #veganfood #vegan #veganrecipes #foodvideo #veganfoodporn
  • Have you worked out your #veganthanksgiving menu yet? If you still have room for some inspiration, may I humbly suggest this cracking way to make #brusselsprouts truly shine? These miso roasted sprouts with jammy #cranberries and pecans are one of my favorite #festive sides...๐Ÿคค๐Ÿ‘Œ #recipe link in bio ๐Ÿ˜˜ #thanksgivingsides #thanksgiving #whatveganseat #plantbaseddiet #plantbased #feedfeed @thefeedfeed.vegan #eatmoreplants #eatyourveggies #eatrealfood #crueltyfreefood #crueltyfree #loveanimalsdonteatthem #veganfood #veganfoodlover #vegansofinstagram #vegansofinsta
  • If you are looking for a #vegandessert for #thanksgiving, look no further!! Here is one of my personal favourites, #veganpecanpie (link in my bio ๐Ÿ‘ˆ). It's nutty, caramely, moreish, an absolute knock-out!! It's #refinedsugarfree and can be made #glutenfree too if you need it to be ๐Ÿ˜˜ #letseatvegan #letsbake #lovebaking #pecanpie #feedfeed @thefeedfeed.vegan #whatfatveganseat #glutenfreevegan #vegandesserts #veganfood #veganfoodshare #veganbaking #veganbaker #veganthanksgivingdinner #vegantreat #veganthanksgiving #bestofvegan
  • This beautiful #veganside of #roastedsweetpotatoes with #misodressing really would appreciate an invite to your #veganthanksgiving table ๐Ÿ˜œ Super easy to make, a guaranteed crowd pleaser and naturally #glutenfree too!! #Recipe link in my bio ๐Ÿ‘ˆ, as always ๐Ÿ˜˜ #glutenfreevegan #whatveganseat #eatrealfood #carbsarelife #carbs #feedfeed @thefeedfeed.vegan #veganthanksgivingdinner #eatyourveggies #eatplants #loveanimalsdonteatthem #thanksgivingsides #letseathealthy #healthyfood #letseatvegan #thrivemags
  • Happy Monday guys!! As many of you are probably already thinking about the upcoming #thanksgiving , I am here to help you tackle #veganthanksgiving menu cos no one likes being left out, right? I hope you'll include these easy to make #hasselbackpotatoes potatoes with garlic and herbs and I hope that you'll spared the sight of the poor dead turkey ๐Ÿฆƒ๐Ÿ˜ญ (that's the hardest bit, isn't it?) #recipe link in my bio ๐Ÿ‘ˆ #veganthanksgivingdinner #whatveganseat #loveanimalsdonteatthem #veganfood #veganfoodlovers #veganfoodshare #veganfoodspace #lovecarbs #carbsarelife #potatolove #potatoes #vegansofig #vegansides #feedfeed @thefeedfeed.vegan #thrivemags

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