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Vegan Moussaka

Vegan Moussaka

Kate Ford | The Veg Space
This vegan moussaka is every bit as good as the 'real' thing - a rich lentil and red wine ragu, layered with roasted aubergine and topped with sliced potato and a creamy vegan béchamel.
4.88 from 39 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Greek
Servings 6 people
Calories 411 kcal

Ingredients
  

For the aubergine layers:

  • 2 aubergines
  • 2 tablespoon olive oil

For the lentil layers:

  • 1 onion
  • 1 courgette
  • 1 carrot
  • 2 tablespoon olive oil
  • 2 cloves garlic or garlic purée / ready-chopped garlic
  • ½ teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 2 tablespoon tomato purée
  • 1 x 400g tin lentils or 250g cooked lentils from a pouch
  • 150 ml red wine check it is vegan
  • 150 ml water
  • 1 teaspoon vegetable stock powder check it is vegan

For the potato & béchamel layer:

  • 2 large potatoes
  • 40 g dairy-free block margarine
  • 60 g plain flour
  • 500 ml dairy-free milk unsweetened
  • 50 g dairy-free cheese
  • grated nutmeg to your taste

Instructions
 

  • Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. 
  • Slice the aubergines into rounds about ½cm thick.  Brush with oil on both sides, season with salt and black pepper and lay on baking trays.  Roast for 20 minutes or so, turning half way through cooking, until golden brown all over and soft.
  • Meanwhile, finely chop the onion, carrot and courgette, and peel and crush the garlic cloves. 
  • Heat the olive oil in a large lidded casserole or frying pan, and gently cook the onion and carrot for 3-4 minutes until starting to soften.
  • Add the courgette and garlic and continue to cook for a further 3-4 minutes.  
  • Add the cinnamon, oregano and tomato purée to the pan, stir well, then add the lentils and red wine.  Turn up the heat to bring to the boil, then reduce to a simmer. 
  • After 2-3 minutes, add the water and stock powder and season well with salt and black pepper. Cover and cook gently for 15 minutes until thick and glossy.
  • Whilst the lentil mixture is cooking, bring a saucepan of water to the boil.  Peel and thickly slice the potatoes, then add these to the pan and cook for 5 minutes until almost cooked through but not falling apart.  Drain and set aside.
  • Melt the margarine in the same saucepan, and add the flour.  Cook gently, stirring constantly for 2-3 minutes, then add the milk a little at a time until you have a thick and glossy sauce.  Season well with salt and black pepper. Remove from the heat and stir through the grated cheese and nutmeg. 
  • To layer up the moussaka, place half the aubergine slices in the bottom of an ovenproof dish, followed by half the lentil mixture.  Top with the remaining aubergine slices, then the remaining lentil mixture, then the potato slices, and finally pour over the béchamel sauce.  
  • Bake in the oven for 30-35 minutes until the top is turning golden brown.  Serve immediately with crusty bread and a crisp green salad.

Video

Notes

Remember to taste and adjust the seasoning of each individual element before layering the moussaka - once it is in the oven it is too late!
Adjust the consistency of the lentil ragù before layering the moussaka - add a splash of water if it is a little dry, and bubble for an extra minute or two if it is still too liquid.

Nutrition

Serving: 1portionCalories: 411kcalCarbohydrates: 46gProtein: 11gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 393mgPotassium: 1113mgFiber: 11gSugar: 12gVitamin A: 2458IUVitamin C: 30mgCalcium: 181mgIron: 4mg
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