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Vegan moussaka recipe

Vegan moussaka recipe

94 ratings

This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato. See method

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 1 large aubergine, sliced lengthways into 6
  • 1 large courgette, sliced lengthways into 6
  • 390g tin green lentils in water, drained and rinsed
  • 1 beef tomato, thinly sliced
  • 70g pack rocket, to serve

For the topping

  • 350g frozen butternut squash
  • 25g dairy-free spread
  • 25g wholemeal flour
  • 300ml cashew milk
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    760kj
    181kcal     9%

  • Fat

    8g 11%

  • Saturates

    2g 8%

  • Sugars

    11g 13%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 22.4g Protein 6.6g Fibre 2g

Method

  1. Heat 1 tbsp oil in a saucepan over a medium heat, add the onion and garlic and cook for 5 mins until softened slightly. Add the tomatoes, oregano, 150ml water and some seasoning. Simmer for 15 mins.

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  2. Preheat the grill to high and line a large baking sheet with foil. Brush the aubergine and courgette on both sides with the remaining oil and put on the baking sheet. Grill for 3-5 mins each side until tender and golden.
  3. Preheat the oven to gas 5, 190°C, fan 170°C. Stir the lentils into the tomato sauce; simmer for 10 mins. Spoon half the sauce into a deep baking dish and cover with the courgette, followed by the sliced tomato; season. Spoon the rest of the sauce on top and cover with the aubergine. Set aside.

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  4. For the topping, steam the butternut squash for 10-12 mins until tender, then blitz in a food processor until smooth. Make a roux by melting the dairy-free spread in a saucepan over a medium heat; stir in the flour to make a paste. Remove from the heat and whisk in the cashew milk. Return to the heat, bring to the boil, then simmer, stirring, for 2 mins.

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  5. Stir in the squash and season, then spoon the sauce over the aubergines. Bake for 25 mins. Serve with the rocket.

Tip: To make this recipe gluten-free, simply swap the wholemeal flour for gluten-free plain flour.

See more Vegan meal ideas

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