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Easy Vegan Moussaka

A simple moussaka recipe consisting of layered roasted eggplant, a rich tomato sauce, easy to throw together using precooked lentils and finished with a quick cashew cream on top. The result is a delicious baked dish, full of flavour and nutrients.

Serves 4


3 eggplant, sliced in 1cm rounds

1 red onion, diced

1 carrot, grated

3 garlic cloves, minced

1 tbsp tomato paste

1 tbsp tahini

2 tsp ground cumin

1 tsp smoked paprika

Pinch of chilli powder

2x 400g cans lentils

2x cans chopped tomatoes

For the cashew cheese topping:

200g cashews, soaked 4hrs

100ml almond milk

2tbsp nutritional yeast

1 tsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp sea salt


  1. Preheat the oven to 190C, line 2 baking trays with baking paper. Arrange the sliced eggplant on the trays and drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until softened.

  2. Heat a large frying pan with olive oil and fry the onion and carrot until softened and caramelised, about 8 mins. Add the garlic, tomato and spices and cook for 2 minutes. Add the lentils, tahini and chopped tomatoes. Bring to a simmer for 10 minutes, taste and season.

  3. Spoon half the lentil mix into a baking dish and arrange half the eggplant slices in a layer on top. Cover with the remaining lentil mix and another layer of the eggplant, overlapping them to fit.

  4. Drain the cashews and blend with remaining ingredients in a blender until smooth. Spread over the top of the eggplant and bake in the oven for 20 minutes until gold and crispy on top.

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