Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan moussaka recipe

92 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

Serves 6
10 mins to prepare and 55 mins to cook
181 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.
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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Stir in the squash and season, then spoon the sauce over the aubergines. Bake for 25 mins. Serve with the rocket.