Vegan Moussaka

Name: Vegan Moussaka
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 3 large aubergines, sliced 1cm; 300g brown lentils, cooked; 400g crushed tomatoes; 1 large onion, diced; 3 cloves garlic, minced; 1 tsp ground cinnamon; 1 tsp ground allspice; 200g raw cashews, soaked and blended with 400ml water; 4 tbsp nutritional yeast; 1 pinch nutmeg; 3 tbsp olive oil

Layers of roasted aubergine, spiced lentil sauce and creamy cashew bechamel — impressive and satisfying.

Total time

95 min

Prep

40 min

Cook

55 min

Difficulty

hard

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

3 largeaubergines, sliced 1cm

300gbrown lentils, cooked

400gcrushed tomatoes

1large onion, diced

3 clovesgarlic, minced

1 tspground cinnamon

1 tspground allspice

200graw cashews, soaked and blended with 400ml water

4 tbspnutritional yeast

1 pinchnutmeg

3 tbspolive oil

Instructions

Roast aubergine slices with olive oil at 200C until golden.

Fry onion until golden, add garlic, cinnamon and allspice.

Add tomatoes and lentils, simmer 20 minutes until thick.

Blend soaked cashews with water, nutritional yeast and nutmeg into bechamel.

Layer aubergine in base of baking dish.

Spread lentil sauce over aubergine.

Add another layer of aubergine.

Pour cashew bechamel over top and bake at 180C for 35 minutes until golden.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

537

Protein

17.9g

Fat

35.5g

Carbs

48.6g

Fiber

16.5g

Sodium

23mg

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