Prep Time
  • Prep | 10 minutes
  • Cook | 35 minutes
  • Ready in | 35 minutes
  • Blender
  • Deep Baking Tray
  • Medium Sauce Pan
Ingredients we send
  • Eggplant
  • Onion
  • Garlic
  • Tomato Paste
  • Tinned Lentil
  • Tinned Tomatoes
  • Cashews
  • Mixed Herbs
  • Nutritional Yeast
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 1 Cup of Water or Any For Couple Size / 2 Cups For Family Size
  • 1 tbsp of Vegan Butter For Couple Size / 2 Tbsp For Family Size
  • 1 Cup of Plain Flour or Any For Couple Size / 2 Cups For Family Size

Contains Nuts | Contains Gluten


  1. Preheat oven to 180 degrees. Finely dice onion and garlic, drain and wash lentils. Cut eggplant lengthways into 6/8 pieces, cover in salt and set aside for 5-7 minutes (this helps absorb the water).
  2. To make the béchamel, blend nutritional yeast, cashews and water (see “ingredients you’ll need”). Heat vegan butter (see “ingredients you’ll need”) in a pan until it begins to bubble, add flour (see “ingredients you’ll need”), add in cashew sauce and whisk until it begins to thicken.
  3. Heat oil in a pan, sauté onion and garlic for 2-3 minutes. Add tomato paste, mixed herbs and a dash of water. Mix for 2-3 minutes. Add lentils and tinned tomatoes. Simmer on a medium heat for 10-12 minutes. 
  4. Assembly moussaka, in a deep tray place eggplant on the bottom layer add lentil mix and the béchamel. Place into the oven for 30 – 35 minutes. Enjoy.

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