Vegan Lentil Moussaka
Roasted aubergine layered with a cinnamon scented lentil ragu and a thick creamy sauce, with no meat, dairy or egg.
- Time1 hr 45
- LevelMedium
- Costabout £1.11 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Lay the aubergine slices on two lined trays, brush with 3 tbsp of the oil and season. Roast for 25 minutes, turning once, until soft and golden.
25 min - 2
Meanwhile, heat the last tbsp oil in a large pan. Cook the onion and carrot for 8 minutes, add the garlic and tomato purée and cook for 1 minute.
8 min - 3
Stir in the lentils, tomatoes, stock, cinnamon, oregano and bay. Simmer for 20 minutes until thick and rich. Remove the bay leaf and season.
20 min - 4
For the sauce, melt the spread in a pan, stir in the cornflour, then whisk in the soya milk a little at a time. Stir over a medium heat for 5 minutes until thick. Add the nutmeg and salt.
- 5
Layer half the aubergine in a large baking dish, spread over all the lentil ragu, then top with the remaining aubergine. Pour over the sauce and smooth it out.
- 6
Bake for 35 to 40 minutes until bubbling and browned in patches. Rest for 15 minutes so it slices neatly.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
