Moussaka Bowls….in 20 minutes

My other half is a veggie and he loves Moussaka.

Me on the other hand can take or leave it. I think for the years I was vegetarian, I have lots of bad memories of being served Vegetable Moussaka with slightly tepid, rubbery Aubergines, that frankly tasted like flat tyres, so yes, I have always been a little less than enthusiastic about Moussaka.

This however, is a recipe from Katy Beskow’s 15 Minute Vegan Comfort Food, which I genuinely cannot recommend enough. Nearly all the recipes are things I think I would like to cook and eat, and it feels in no way limited by being a vegan cookbook. I have adapted some of the recipes to be Vegetarian (mainly by adding cheese!) and this is a really great, quick way to get a genuinely good Moussaka flavored dish on the table in no time at all.

There is also something really nice in assembling the dish at the table to the portions of each element as you see fit.


  • 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 ( I used Sour Cream -but keep to Soya yogurt if you want to keep to the vegan recipe)
  • freshly grated nutmeg a pinch
  • extra-virgin olive oil a drizzle


  • 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.

  • 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.

  • 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.

Happy eating x o

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