Vegan Moussaka Recipe


Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner.


  • 4 tbsp olive oil, plus extra for greasing
  • 1 small aubergine (around 250g/9oz), cut into roughly 1cm/½in slices
  • 1 large courgette (around 225g/8oz), trimmed and cut into roughly 1cm/½in slices
  • 2 sweet potatoes (each around 225g/8oz), peeled and cut into roughly 1cm/½in slices
  • 1 onion, finely chopped
  • 150g/5½oz chestnut mushrooms, roughly chopped
  • 2 garlic cloves, crushed
  • 75g/2⅔oz red lentils
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • ½ tsp dried mint
  • ½ tsp ground cinnamon
  • 1 vegan vegetable stock cube
  • salt and freshly ground black pepper

For the white sauce

  • 40g/1½oz plain flour
  • 400ml/14fl oz unsweetened almond milk
  • 2 tbsp nutritional yeast flakes
  • 1 bay leaf (optional)
  • ¼ tsp ground nutmeg
  • 75g/2⅔oz vegan cheese for melting such as ‘mozzarella-style’, grated

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