Vegan moussaka recipe
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
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 760kJ 181.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 22.4gProtein 6.6gFibre 2.0g
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.
- 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.
- 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.
- 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
