Vegan Moussaka

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4.73 from 18 votes

Delicious and Easy Vegan Moussaka. The perfect healthy family friendly comforting dinner using simple ingredients.

Prep Time10

Cook Time45

Cooling Time10

Total Time55

Course: Dinner

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Cost: £7

Ingredients

Ingredients:

200 g grated cheese (I used vegan)
2 large aubergines sliced into thin strips

Tomato Sauce Ingredients:

2 tbsp olive oil
3 garlic cloves crushed
1 red onion diced
100 g vine tomatoes chopped into quarters
150 g mushrooms sliced
1 tsp dried oregano
1 tsp dried basil
2x 400g cans of green lentils drained and rinsed
500 g passata
2 tbsp tomato puree

Vegan White Sauce Ingredients:

200 g cashews
4 tbsp nutritional yeast
1 tsp dried basil
1 garlic clove crushed
2 pinches salt
4 pinches pepper
250 ml unsweetened milk (I used almond)
2 tbsp olive oil

Instructions

Pre heat your oven to 200C. Meanwhile dice the red onion, crush the garlic, chop the mushrooms, tomatoes and slice aubergine into long strips from top to bottom.
Heat a large pot on a medium heat with olive oil, diced onion, crushed garlic along with a pinch of salt and pepper. Cook this down for a couple minutes.
Now to the pot add the mushrooms, tomatoes, rinsed lentils, passata and tomato puree and stir. Cook all this together on a low/medium heat for 10-15 minutes.
Place the thin strips of aubergine on a baking tray brush with olive oil, a pinch of salt and roast at 180C for 10 minutes.
Add all the white sauce ingredients into a blender and blend until smooth.
Simply layer up the Moussaka how you like it. I go for a layer of aubergine, tomato sauce, white sauce, layer of aubergine, tomato sauce, white sauce and so on leaving enough white sauce to top.
Finally sprinkle over the finely grated cheese and bake at 200C for 35 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the refrigerator for up to 5 days. To reheat, use the microwave or oven.

To Freeze: Store in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then use the microwave or oven.

Tip 1: Make sure to drain and rinse your lentils.

Tip 2: Thinly slicing the aubergine helps it bake faster and makes a nicer moussaka.

Tip 3: You can add ground beef into this recipe in place of lentils if you aren’t vegan or vegetarian.

Nutrition