Lentil Moussaka

Servings: Serves: 4

Nutritional Information:

Per serving (829g)

Calories 476, Fat 19g, Saturates 5.6g, Sugars 16g, Salt 4.0g




For the cheese sauce: Melt the vegan butter in a saucepan.


Once melted, add the flour and begin to whisk, gradually adding the soya milk until sauce starts to thicken.


Add the garlic powder, Dijon mustard, nutritional yeast and season.


Whisk together and set aside.


For the moussaka: Preheat oven to 180ᵒC (Gas Mark 4, 350˚F).


Place aubergine slices on a paper towel and sprinkle with salt. Let stand for 30 minutes. Rinse, and pat dry.


Heat the olive oil in saucepan over a medium heat. Add the onion, garlic, and oregano to the pan and gently fry for 5 minutes. Add the tomatoes, tomato puree, lentils, bay leaf, cinnamon, and the stock. Cover the pan, reduce heat to mediumlow, and simmer 15-20 minutes until sauce starts to thicken. Remove the bay leaf and season with salt and pepper.


Coat a deep 12 x 8-inch baking dish with cooking spray. Spoon a generous amount of the tomato sauce mixture into bottom of the dish. Top with the aubergine, followed by the potatoes and a layer of the cheese sauce. Repeat this step again then top with the sliced tomatoes.


Bake 1 ½ hours, or until top is browned. Remove from oven when cooked through and serve with a side salad.


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