Recipe: Sable’s Decadent Traditional Vegan Moussaka

Sable in Richmond is the place to go for delicious and hearty plant-based food. Whether it’s their incredible cookies or one of the most OTT bagels you will ever eat, they have been nailing it during the lockdown. Recently running a deep-fried lasagna in a bagel just because, why not. So when we asked their Head Chef Jackson Michael to share one of his best recipes, he delivered something very special. Introducing Sable’s Decadent and very vegan Moussaka: rich tomato sauce layered with eggplant instead of pasta sheets, topped off by a thick layer of béchamel. This recipe takes time to assemble but it’s well worth the effort!

Jack grew up with dishes like this moussaka were a staple in his life from a very young age. His parents owning a Greek restaurant which is where his culinary journey began. “When it comes to authentic Greek cuisine, there is nothing better than recreating vegan versions of these classic dishes. This one was definitely a favourite; Yiayia would be proud”


Sable’s Vegan Moussaka

Serves 6-8


600g Beyond mince (or similar, can substitute with mushrooms if preferred)
2 eggplants
1 red capsicum
3 zucchini
3 Desiree potatoes
3 cloves garlic
1 cup nutritional yeast
1 tablespoon tomato paste
100ml red wine
1 teaspoon cinnamon
2 teaspoon nutmeg
1 teaspoon oregano
1 teaspoon allspice
125g plain flour
150g vegan butter
1ltr plant milk (i used oat but soy or almond should work fine too)
100g vegan cheese (optional)


Preheat oven to 190 degrees C

Slice 1 eggplant and 2 zucchini approx 1cm thick and layout on a tray, drizzle with olive oil and season with salt. Leave to sit for 30 minutes

Slice the potatoes 1cm thick and layout on a baking tray (25cmx35cm or similar size) sprinkle with nutritional yeast and bake for12 minutes, then repeat with eggplant slices and bake for 8 minutes, repeat with zucchini and bake for a further 8 minutes.

The Red Sauce

Roughly dice onion, capsicum, 1 eggplant, 1 zucchini and 3 cloves of garlic

Sautee onions on medium heat until transparent (approx 5 minutes) then add garlic and cook for a further 2-3 minutes

Add diced zucchini, eggplant and capsicums to onions and cook for a further 5 minutes then add tomato paste, 1 tsp cinnamon, 1 tsp oregano, 1 tsp nutmeg, 1 tsp all spice and 100ml red wine

Once the wine is reduced down add 500g diced tomatoes and cook covered on medium heat for 15 minutes

Blend the red sauce until it is still slightly chunky but with no large chunks, add salt and pepper as desired to taste

In a separate pan fry off your mince (or mushrooms) in vegetable oil until cooked through then add to sauce and cook for 10 minutes

Spread the sauce over your baked vegetables

The Bechamel

For bechamel in a saucepan melt your 150g vegan butter then add 125g flour, 1/2 tsp nutmeg, a pinch of salt and white pepper and cook the roux until flour is all cooked out.

Pour in your plant milk and mix with a whisk on medium heat continuing to stir occasionally so it doesn’t go clumpy. Once the bechamel thickens add 1/3 cup nutritional yeast and 100g vegan cheese and whisk until all combined

Pour the bechamel mix over into the tray with your veggies and sauce mix

Bake uncovered for 15 minutes at 190 degrees celsius fan-forced until the top of bechamel is golden brown with dark patches

Serve hot and enjoy!

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