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Vegan moussaka

Healthy vegan moussaka with delicious filling and creamy sauce on top.
Servings 4 people


  • 600 g potatoes

Tomato filling

  • 1 onion
  • 50 g lentils
  • 50 g soya mince
  • 200 g tomato sauce
  • dry basil
  • dry oregano
  • salt
  • pepper

Creamy sauce

  • 100 g tofu
  • 200 g soy cream
  • 7 ml soy sauce
  • 10 g nutritional yeast
  • 20 g corn starch
  • salt
  • garlic powder



  • Put potatoes in cold water and bring to a boil.
  • Cook until they become soft.
  • Then peel them and vut in circles.

Tomato filling

  • In a pan boil some water and add chopped onion. (you can also use oil instead of water)
  • Cook onion until it gets soft.
  • Then add cooked lentils and presoaked soya mince.
  • Add tomato sauce and spices and cook for few more minutes.

Creamy sauce

  • Put all the ingredients in a blender and blend until you get a smooth cream.


  • Cover the bottom of a pan with 1/3 of potatoe slices.
  • Spread half of tomato filling on it and cover with another third of potatoes.
  • Spread the rest of tomato filling and cover with the rest of potatoes.
  • Pour creamy sauce on top and spread it evenly.
  • Bake on 200°C for 40 to 50 minutes.
  • Cut and enjoy!