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Vegan Lentil Moussaka
Vegan Lentil Moussaka
  1. Serves 6-8
  • 2 Large sweet potatoes
  • 1 Aubergine
  • 2 Bay leaves
  • 300ml Vegetable stock
  • 2 Carrots
  • Handful of spinach
  • 2 tbsp Olive oil
  • 1 Large onion sliced
  • 2 Cloves garlic minced
  • 100g Mushrooms sliced
  • 250g Green lentils
  • 400g Tinned chopped tomatoes
  • 1 tbsp Water
  • 1 tsp Dried oregano
  • 1 tsp Cinnamon
  • 1tbsp Fresh thyme (or 1 tsp dried thyme)
  • 1 tbsp tomato puree
  • 1 tbsp Smoked paprika
  • ½ tsp nutmeg
  • Nut milk (optional)
  • For the vegan béchamel sauce
  • 2 tbsp Olive oil plus extra for drizzling
  • 4 tbsp Chickpea flour
  • 2 cups of Unsweetened plant milk
  • 1 350g pot of the Almond Collaborative Natural Almond Yogurt
  • ¼ tsp grated nutmeg
  • Salt and pepper to taste


 1. Preheat oven to 180C. Slice the aubergine and arrange the slices on a baking sheet and brush lightly with coconut oil. Sprinkle with salt and roast in the oven until soft and lightly brown for 10 minutes.

2. While the aubergine is roasting drain and rinse the lentils. Add the lentils in the vegetable stock along with the bay leaf and bring to a boil over heat. Reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.

3. Next, place the sweet potatoes in the same pot to cook the lentils and bring to the boil over a high heat. Simmer and cook until soft. Add salt at the end, then drain, reserving ¼ cup of the cooking water.

4. Return the sweet potatoes to the same pot. Mash them with 2 tablespoons of olive oil, black pepper and a splash of nut milk. Set aside.

5. In a large pan, add 2 tbsps of coconut oil over a medium heat. Sauté the onion and garlic. Add carrots, dried oregano and thyme. Sauté for 10 minutes until the vegetables soften up. Add the mushrooms last and sauté for another 8 minutes.

6. Add the lentils, chopped tomatoes, spinach, tomato paste, smoked paprika, cinnamon & nutmeg. Stir to combine, then cook for an extra 5 minutes.