Vegan Moussaka

4 Servingsimg_1181



  • Onion
  • 2 Garlic Cloves
  • 2 tbsp of Olive Oil
  • 2 Aubergines
  • 2 Beetroots
  • 3 Carrots
  • 50g Red Lentils
  • 1 Can of Chopped Tomatoes
  • A Handful of Prunes
  • 2tsp of Paprika
  • 2tsp Mustard Powder
  • 1tsp Cayenne Pepper
  • 200ml of Vegetable Sock

For the topping:

  • 1tbsp Vegan Spread
  • 1tbsp Plain Flour
  • 200ml Plant Milk , I used Alpro Oat Milk
  • 1tsp Mustard Powder
  • 20g Nutritional Yeast
  • Black Pepper
  • a handful of walnuts


  1. Pre heat the oven to 200c. Cut the aubergines into rounds, spread onto a baking tray and cover with 1 tbsp of olive oil. Roast the Aubergines for 15mins, remember to turn over half way through and add more oil if necessary.
  2. Slice the beets and carrots into rounds and boil in salted water for 10mins. Alternatively steam the root veggies in a steamer or using the microwave.
  3. Whilst the aubergines are roasting and the root vegetables are boiling/steaming start on the tomato sauce. Fry the onion and garlic in a table spoon of oil in a deep pan. After the onions have turned translucent add the can of tomatoes, stock, lentils, seasoning and prunes.
  4. Place a spoonful of the sauce into a casserole dish. Fill the bottom of the dish with rounds the of aubergines and then add a layer of sauce on top of the aubergines.
  5. Drain the root vegetables and layer into the dish on top of the sauce. Continue layering the dish with the vegetables and sauce.

To Make the Topping:

  1. Melt a table spoon of vegan spread and mix with an equal amount of plain flour to form a roux.
  2. Add the milk into the roux and add the mustard powder and nutritional yeast. Add black pepper to season.
  3. Cover the moussaka evenly with the sauce. Blend the walnuts in a blender and sprinkle across the top of the dish.
  4. Bake the dish in the oven for 20 minutes or until the top is golden.

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