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Vegan moussaka bowls

Vegan Moussaka Recipe

Vegan moussaka bowls

Name: Vegan moussaka bowls
Total time: 15 min
Yield: Serves 4
Ingredients: 2 aubergines sliced into 1cm rounds; 2 tsp olive oil; 4 large ripe tomatoes halved; a handful flat-leaf parsley roughly torn to serve; 1 tbsp olive oil; 1 onion finely chopped; 1 clove garlic crushed; ½ tsp ground cinnamon; ½ tsp smoked paprika; ½ tsp dried oregano; 400g tin chopped tomatoes; 400g tin green lentils drained and rinsed; 1 tsp Marmite; 8 tbsp unsweetened soya yogurt; a pinch freshly grated nutmeg; a drizzle extra-virgin olive oil

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Serves 4

Easy

Total time: 15 mins

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Check out this easy alternative to oven-baked moussaka. Ready in just 15 minutes, these vegan moussaka bowls contain the flavours and textures of a slow-cooked dish, without the wait

Gluten free

Vegan

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Alternatives

Complete the dish

Try our vegan moussaka bowls, then check out our easy moussaka recipe and our Greek recipes. We also have more aubergine recipes, such as our easy vegetarian moussaka.

For more vegan options, try our vegan meatballs, vegan bolognese, vegan gumbo and vegan shepherds pie.

Ingredients

Nutrition

2 aubergines

sliced into 1cm rounds
2 tsp olive oil
4 large ripe tomatoes

halved
a handful flat-leaf parsley

roughly torn to serve

LENTIL MINCE

1 tbsp olive oil
1 onion

finely chopped
1 clove garlic

crushed
½ tsp ground cinnamon
½ tsp smoked paprika
½ tsp dried oregano
400g tin chopped tomatoes
400g tin green lentils

drained and rinsed
1 tsp Marmite

NUTMEG YOGURT

8 tbsp unsweetened soya yogurt
a pinch freshly grated nutmeg
a drizzle extra-virgin olive oil

Nutrition: per serving

kcal241

low
fat6.7g
saturates1.3g
carbs25.8g
sugars16.9g
fibre14g
protein12.4g

high
salt0.4g

Method

step 1

Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.
step 2

For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes.
step 3

Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.

Recipes extracted from 15 Minute Vegan Comfort Food by Katy Beskow (£15, Quadrille).

15 Minute Vegan Comfort Food

Check out more of our best vegan recipes ready in under 30 minutes...

We've also got plenty more delicious aubergine recipes...

Fish-fragrant aubergines

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