Moussaka bowls

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

Vegan Moussaka Recipe
  • 15 minutes
  • serves 4
  • Easy


  • aubergines 2, sliced into 1cm rounds
  • olive oil 2 tsp
  • tomatoes 4 large ripe, halved
  • flat-leaf parsley a handful, roughly torn to serve


  • olive oil 1 tbsp
  • onion 1, finely chopped
  • garlic 1 clove, crushed
  • ground cinnamon ½ tsp
  • smoked paprika ½ tsp
  • dried oregano ½ tsp
  • chopped tomatoes 400g tin
  • green lentils 400g tin, drained and rinsed
  • Marmite 1 tsp


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


  • Step 1Heat 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 2For 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 3Spoon 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.

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