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Zucchini & Potato Moussaka

Featured Recipe: Zucchini & Potato Moussaka (Non-GMO, Vegan)

Enjoy this hearty, vegan rendition of a classic moussaka while avoiding GMOs by going organic!
Course Main Dish
Cuisine Fusion, Greek
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 People



  • 4 Organic Russet Potatoes (Medium)
  • 2 Organic Yellow Zucchini (Large)
  • 0.25 Cup Organic Parsley (Minced)


  • 1 Pack “Tofurky” Ground Beef Style (340g)
  • 1 Pack “Classic Salads” Organic Baby Spinach (283g)
  • 1 Organic Onion (Large, Diced)
  • 5 Cloves Organic Garlic (Minced)
  • 0.5 Cup Water
  • 2 tbsp "Sarafino" Extra Virgin Olive Oil


  • 1 Head Organic Cauliflower (Medium, Boiled or Roasted)
  • 0.5 Cup Nutritional Yeast
  • 1 Cup Rice Milk (Unsweetened)
  • 1 tbsp Onion Powder
  • 0.5 tbsp Garlic Powder
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)
  • 0.25 Cup "Sarafino" Extra Virgin Olive Oil


  • In a large sauce pan over medium heat, sauté all of the filling ingredients for 5-7 minutes and transfer into a bowl.
  • Pre heat your oven to 375F
  • Using a mandolin slicer, slice the potatoes and zucchini at around 3mm thickness.
    Zucchini & Potato Moussaka
  • In a large blender cup, combine all of the sauce ingredients and blend until smooth.
    Zucchini & Potato Moussaka
  • In a large baking dish, layer the sliced potatoes, zucchini, filling and sauce, until all of the ingredients are used up.
    Zucchini & Potato Moussaka
  • Zucchini & Potato Moussaka
  • Zucchini & Potato Moussaka
  • Zucchini & Potato Moussaka
  • Cover with foil and bake for 40 minutes.
  • Remove the foil and bake for another 10-15 minutes or until the potatoes are fully cooked and golden brown on top.
  • Sprinkle with chopped parsley and enjoy hot.
    Zucchini & Potato Moussaka


Each Serving Contains:
290 calories; 14 g protein; 13 g total fat (0 g trans fat); 31 g total carbohydrates (6 g of sugar); 275 mg sodium (without extra salt added)