Vegan Moussaka {gluten free, dairy free}

Ingredients

• 400 g (2 cups)cooked lentils, pre-cooked or prepared from dry
• 1 smallonion, peeled and diced
• 60 ml (¼ cup)tomato paste
• 2.5 ml (½ tsp)smoked paprika
• 1.25 ml (¼ tsp), optionalcayenne pepper
• 120 ml (½ cup)red wine
• 240 ml (1 cup)crushed tomatoes
• 165 g (1 cup)chickpeas, drained and rinsed
• 2 mediumaubergines
• To tasteolive oil
• To tastesalt and pepper
• 3 largeRusset potatoes, peeled and cut into cubes
• 5 ml (1 tsp)salt
• 30 ml (2 tbsp)olive oil
• 120 ml (½ cup)almond milk
• To tastesalt and pepper
• 60 ml (¼ cup)olive oil
• 45 ml (3 tbsp)gluten-free flour
• 480 ml (2 cups)almond milk
• 2.5 ml (½ tsp)smoked paprika
• To tastesalt and pepper
• To serveparsley

Instructions

1. 1

   Boil the potatoes

   Bring a pan of salted water to the boil over medium-high heat. Add the potatoes and cook for 10 minutes, or until softened, then drain.

2. 2

   Mash the potatoes

   Mash the potatoes with a fork or potato masher, mixing in the almond milk and 2 tbsp olive oil. Season with salt and pepper to taste, then set aside.

3. 3

   Heat the oven

   Preheat the oven to 175°C (350°F).

4. 4

   Slice the aubergine

   Cut the aubergines lengthways into slices about 6 mm (¼ inch) thick. Arrange them on a baking tray lined with baking parchment and season with salt and pepper.

5. 5

   Roast the aubergine

   Roast for 15–20 minutes, until softened and lightly browned.

6. 6

   Soften the onion

   Heat a tablespoon of olive oil in a large pan over medium heat. Add the onion and cook for 3–4 minutes, until softened.

7. 7

   Cook the tomato base

   Add the garlic mentioned in the method; no quantity is specified. Cook for a further minute. Stir in the tomato paste, crushed tomatoes, smoked paprika, cayenne pepper and red wine.

8. 8

   Simmer the filling

   Simmer for 5–6 minutes, stirring now and then, until the liquid has reduced and the mixture is thick. Stir in the chickpeas and lentils and cook for 2 more minutes to heat through. Set aside.

9. 9

   Start the béchamel

   Heat ¼ cup olive oil in a small pan over medium heat. Gradually whisk in the flour and cook for 1–2 minutes, stirring constantly so it does not burn.

10. 10

    Thicken the sauce

    Slowly pour in the almond milk, whisking continuously to combine. Keep stirring for a few minutes, until the sauce thickens. Stir in the smoked paprika, salt and pepper, then set aside.

11. 11

    Layer the moussaka

    Prepare a large baking dish with non-stick cooking spray. Arrange half the aubergine slices in the dish and spread half the lentil mixture over them. Repeat with the remaining aubergine and lentil mixture.

12. 12

    Add the toppings

    Spread the mashed potatoes in an even layer over the filling, then pour the béchamel over the top in a thick layer.

13. 13

    Bake and serve

    Bake for about 30 minutes, until the top begins to brown. Serve topped with parsley or other fresh herbs, as desired.

What is vegan moussaka?

Moussaka is a layered baked dish associated with Greek cooking, often made with aubergine and a rich topping. This version replaces meat and dairy with lentils, chickpeas and an almond-milk béchamel.

The layers make it substantial: roasted aubergine brings softness, the tomato-lentil filling adds savoury depth, and mashed potato gives the top a fluffy base for the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 14g protein, 59g carbs, 16g fat.

The potatoes and legumes provide most of the carbohydrates, while olive oil contributes much of the fat. Lentils and chickpeas supply the plant protein. Pair a portion with a generous green salad or other vegetables for a fresh, balanced plate.

Build a savoury filling

Tomato base: simmering the tomato paste, crushed tomatoes, wine and spices reduces excess liquid and concentrates the flavour before the legumes go in.

Lentils and chickpeas: both are added near the end, so they warm through without being broken down by a long simmer. The recipe's method also calls for garlic, though the ingredient list does not give an amount.

Roast the aubergine first

Even slices: cut the aubergines lengthways to roughly the same thickness so they soften at a similar rate. The brief roast makes them pliable for layering and helps avoid a watery bake.

Browning cue: take them out when softened and just beginning to colour; they will cook further in the assembled dish.

Keep the béchamel smooth

Flour and oil: whisk the flour into the warm oil gradually and keep stirring as it cooks. This gives the flour a chance to blend in before the liquid is added.

Almond milk: pour it in slowly while whisking continuously, then stir until the sauce thickens. If the pan is left unattended, the sauce can catch on the bottom.

Layer for an even bake

Filling layers: divide the aubergine and lentil mixture evenly, keeping the layers relatively level so each portion includes both.

Potato and sauce: spread the mash gently over the top, then add the béchamel as the final layer. Bake until the surface starts to brown; the recipe does not call for a resting time.

Serving ideas

Fresh herbs: parsley is suggested for serving, and other fresh herbs can be used as desired. A crisp green salad or simply dressed vegetables make a fresh contrast to the soft, rich layers.

For cleaner slices, use a broad spatula to lift portions from the dish, making sure to reach through the layers.

Recipe notes & tips

• Cut the aubergine slices to a consistent thickness so they roast evenly.
• Stir the tomato mixture occasionally while it simmers to prevent it sticking.
• Whisk continuously as you add the almond milk to help keep the béchamel smooth.
• Spread each layer gently so the layers beneath stay in place.
• Check the top near the end of baking and take the dish out once it begins to brown.

Variations

• Herb finish: add chopped fresh parsley or another fresh herb just before serving.
• Extra spice: keep the optional cayenne for a warmer filling, or leave it out for a milder dish.
• Wine-free filling: replace the red wine with an equal amount of water or extra crushed tomatoes.
• Different legumes: use cooked, drained beans in place of the chickpeas.
• Crispier top: finish the bake briefly under the grill, watching closely so the béchamel does not burn.

Common mistakes to avoid

• Uneven aubergine slices: cut them to a similar thickness so some do not stay firm while others collapse.
• Watery filling: simmer until the tomato mixture is thick before stirring in the lentils and chickpeas.
• Lumpy béchamel: add the almond milk gradually and whisk as you pour.
• Scorched flour: stir constantly while cooking the flour in the oil for 1–2 minutes.
• Rushed layering: spread the mash carefully to avoid mixing it into the lentil layer.

How to store

Cool leftovers, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave, covering the dish to help retain moisture.

Frequently asked questions