Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.

Get our Newsletter

Recipe Monster

Legendary Middle Eastern-Style Vegan Bake

I am in a ‘bake’ super zone presently – every cell of my body tells me to create bakes, to fuse, to go with my creative instinct – which I have to say is working overtime – and I can barely keep up with it. Now, I have created a most wondrous bake – after tasting it, I was lost for words! I merged the flavors of the Middle East with a touch of Greek and Turkish, and I simply couldn't believe the taste of this. You are going to love it! For best results, make, bake, and also share with non-vegans!

Legendary ‘No-Lamb’ Middle Eastern-Style Bake

This Recipe is :

Dairy FreeVegan


For the Sauce

  • 2 Tbsp (30 ML) olive oil
  • 3 spring onions, chopped
  • 3 cloves garlic, chopped
  • 1 400g tin tomato pulp (chopped canned tomatoes)
  • 2½ cups vegan mince meat (vegan ground crumble)
  • 6 to 8 sundried tomato halves, chopped
  • ¼ red pepper chopped
  • 2 Tbsp tomato paste
  • ½ tsp smoked paprika
  • 1 Tbsp coconut oil (if possible unflavoured)
  • 1 tsp dried mint
  • 1 tsp cumin powder
  • ¼ cup water
  • salt to taste
  • a drizzle of olive oil

For the Cheese Sauce

  • 2 cups (500 mL) soy milk, or other non-sweetened milk
  • 1 Tbsp all-purpose plain flour
  • 3 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • ½ tsp fine garlic granules
  • salt (don’t omit)
  • a knob of vegan butter or margarine
  • ¼ tsp turmeric powder
  • 1 tsp vegetable stock powder or granules
  • a little water if needed

For the Vegetable Layers

  • 1 large eggplant/aubergine, cut lengthways  fried in a griddle pan and set aside
  • 2 medium courgettes/zucchini cut lengthways fried in a griddle pan and set aside


  • olive oil for greasing
  • 2 cups vegan grated cheese of your choice
  • ground paprika (for dusting the top)




For the Sauce

  1. Heat up the oil in your frying pan (I used a cast iron skillet), and fry your spring onions until slightly golden.
  2. Next, stir in your garlic, and mix until it is slightly golden.
  3. Then add your red pepper and tomato puree, and mix for a couple of minutes.
  4. Now add your vegan mince, and mix again. Then add the remaining ingredients, and simmer gently for 20 minutes until the sauce thickens.
  5. Taste for salt, and set aside.

For the Cheese Sauce

  1. Place all the ingredients in a ‘milk’ pan and whisk.
  2. Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.  Lower the heat, and continue cooking for a further minute or so.

To Assemble

  1. Pre-heat your oven to 375ºF (190ºC)
  2. Grease a suitable Pyrex (or similar) oven dish (mine was around 7” diameter, 3” deep) then place the eggplant slices across the base and sides of the dish, so that they overlap one another.  Then add half your ‘meat sauce’ to the base, followed by the zucchini slices, and half of the cheese sauce (try to even the ingredients out with the back of a large spoon).
  3. Next, add the rest of the meat sauce, then cover with a mixture of the remaining eggplant and zucchini slices – don’t worry, there won’t be enough to seal it, but that’s exactly what we want for the top – a random mix of things.
  4. Then add the remaining cheese sauce, any grated or cut up vegan cheese, and finally sprinkle on some paprika with a drizzle of olive oil. Bake in the oven for 30 to 40 minutes, and remove when it’s really golden. Allow to cool down for 20 minutes before serving, as it will be piping hot.  This can also be made a day ahead. Enjoy !


For those of you who don’t like vegan ‘faux meat,’ you may use a mixture of pre-cooked puy lentils and chopped nuts of your choice. Use in the same way as if you were using the faux meat in the recipe and follow the method as normal.






Miriam is the creator of Mouthwatering Vegan, the enormously popular vegan food blog, and winner of the 2012 UK Vegan Awards ‘Best Online Recipe Guide’. Her Mouthwatering Vegan book was published by Random House in June 2013, with cover endorsements from Sir Paul McCartney, British actor Martin Shaw, and PETA President & Co-Founder Ingrid Newkirk. She interacts with all visitors to her blog and Facebook page, and has built up a huge following of loyal followers because of her commitment to spreading the message that vegan cuisine can be more tasty, delicious and healthy than any other. Her innovative food is all about enticing the senses, taking taste to another dimension, and helping more people make the transition to a plant-based diet. Miriam currently resides in Malta with her 7 year old daughter, her husband, and her 2 cats.



Browse through recent recipes below:

15 Patriotic Vegan Dishes for the Perfect Red White and Blue Party on Independence Day

May the Fourth Be With You (2015)! Cheers for These 15 Patriotic Vegan Dishes

Raspberry Rose Macarons (With Aquafaba!) [Vegan, Gluten-Free]

Raspberry Rose Macarons (With Aquafaba!) [Vegan]

Coconut Ice Cream Cheesecake With Lime and Avocado [Vegan, Raw, Gluten-Free]

Coconut Ice Cream Cheesecake With Lime and Avocado [Vegan, Raw, Gluten-Free]

Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa [Vegan]

Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Legendary Middle Eastern-Style Vegan Bake”

Sign on with:
Click to add comment
foodie707dn\'t have 9
4 Months Ago

I prepared this last night with zero alterations and it tasted delish! BUT... it didn\'t quite "set". It was rather soupy and didn\'t have the consistency that I was hoping for and didn\'t look at all like the image above. It was my first attempt at this and I would like to make it again - any suggestions?
Thank You

7 Months Ago

No problems small alterations.
Didn\'t have canned tomatoes, so I used 3 fresh.
Didn\'t have tomato paste and didn\'t worry about it.
Didn\'t have dried mint so used dried coriander.
Didn\'t sprinkle paprika or olive oil over cheese for topping.

Turned out rich but delicious. Thanks for the recipe.

8 Months Ago

This recipe looks delicious. I would like to read all the comments, because comments from people who have made the dish are often useful. And often the recipe\'s author adds helpful comments as well - such as, how much butter is in a nob.

Only two comments are visible on the recipe page. I would love to read the remaining comments, but in order to do so, I have to enable Java scripts. So I enable, and enable, and enable. . . . .

The more Scripts that I allow, the more the site keeps adding. Also, there appears to be an XSS attempt from onegreenplanet.org.

It looks like I will never get to read all the comments. I find this problem to be sufficiently annoying that I will avoid using your site from now on, and I will unsubscribe from the One Green Planet newsletter.

23 Apr 2015

Kathryn, I am able to read all of the comments here.. perhaps your browser settings are different? Also a nob is a lump about the size of a walnut.. easily googled for the answer.

beth oliveira
9 Months Ago

Blech! I just made this- exactly as directed- no substitutions, and left nothing out. It was a soupy, runny, beige mess, and soooo bland! Won\'t be making this again...

joby macandlish
1 Years Ago

Why do I have to add salt? I never add salt. Will the dish explode if I dont?


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×