Vegan Macedonian Moussaka With Jackfruit

This vegan Macedonian moussaka is made with layers of tender potatoes and flavourful jackfruit mince, seasoned with smoked paprika, garlic and parsley.

Moussaka is one of the traditional dishes I grew up eating in Macedonia. It is usually prepared with layers of potatoes, minced meat, eggs and spices, and served with a fresh salad.

When I became vegan, I wanted to recreate those familiar flavours without using animal ingredients. After experimenting with soy mince and dried jackfruit crumbs, this simple jackfruit version became one of my favourite comforting lunches.

It is warm, filling and easy to prepare with only a few affordable ingredients.

What Kind of Jackfruit Should You Use?

This recipe uses dried jackfruit crumbs, sometimes sold as dried jackfruit mince or granules. They need to be soaked in hot water before cooking so they can soften and expand.

Do not use canned jackfruit without adjusting the preparation, because it contains much more moisture.

If dried jackfruit crumbs are unavailable, you can replace them with the same amount of dried soy mince and prepare it according to the package instructions.

And if you do make this recipe or any other recipes from my blog, I would love to see them! Instagram, Tweet or send them to me on Facebook via the Just Flora No Fauna Facebook Page!

Thanks for following and for supporting what I do. Wishing you a lovely day 💖

Vegan Macedonian Moussaka Recipe

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4
Course: Lunch or dinner
Cuisine: Macedonian, Balkan
Author: Natali Smilevska – Just Flora No Fauna

I N G R E D I E N T S

• 6 medium potatoes, thinly sliced into rounds
• 75 g dried jackfruit crumbs
• 1 medium onion, finely chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon ground sweet paprika
• ¼ teaspoon smoked paprika
• ¼ teaspoon dried parsley
• Salt and black pepper, to taste
• 2 tablespoons sunflower oil, divided
• Approximately 250 ml boiling water, for baking
• Additional hot water, for soaking the dried jackfruit

I N S T R U C T I O N S

1. 1. Preheat the oven to 200°C (390°F).
   2. Place the dried jackfruit crumbs in a bowl and cover them with hot water. Leave them to soak for approximately 10 minutes, or until softened and expanded. Drain them well.
   3. Slice the potatoes evenly into thin rounds so that they cook at the same rate.
   4. Heat 1 tablespoon of sunflower oil in a pan over medium heat. Add the chopped onion and cook for 3–4 minutes, until it begins to soften.
   5. Add the drained jackfruit crumbs, garlic powder, sweet paprika, smoked paprika, dried parsley, salt and black pepper. Cook for approximately 8–10 minutes, stirring occasionally. Divide the mixture into two equal portions.
   6. Use the remaining tablespoon of oil to lightly grease a round or rectangular baking dish.
   7. Arrange one layer of potato slices across the bottom of the dish. Spread half of the jackfruit mixture over the potatoes.
   8. Add another layer of potatoes, followed by the remaining jackfruit mixture. Finish with a final layer of potato slices.
   9. Slowly pour approximately 250 ml of boiling water around the edges of the baking dish. The water should reach just below the top layer of potatoes without completely covering it. The exact amount may vary slightly depending on the size of the dish.
   10. Bake for approximately 35–40 minutes, or until the potatoes are completely tender and golden on top.
   11. Allow the moussaka to rest for 10 minutes before slicing and serving.

Serve warm with a fresh cabbage, lettuce, cucumber or try it with my Tomato, Avocado and Smoked Peppers Salad.

Storage

Store any leftovers in a covered container in the refrigerator for up to three days. Reheat individual portions in the oven or microwave until thoroughly warm.

If you make this vegan Macedonian moussaka, I would love to see it. Share your creation and tag @justfloranofauna on social media.

Enjoy!