---
title: Lentil Moussaka | The Culinary Food Group
description: A delicious and comforting vegan dish. We used some of our Simply Stock Pastes here to bring great flavour to the end creation.
---

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# [Lentil Moussaka | The Culinary Food Group](https://www.theculinaryfoodgroup.com/news/lentil-moussaka)

 Written by [shauna](https://www.theculinaryfoodgroup.com/news/author/shauna) | Sep 9, 2020 10:45:56 AM

##### A delicious vegan recipe using our Simply Stock Pastes, a comforting dish perfect for those Autumnal days!

 

### **Ingredients**

### ***For the base:***

3 tbsp olive oil  
 1kg potatoes, peeled and sliced  
 3-4 aubergines, sliced  
 500g cooked puy lentils  
 400g chopped tomatoes  
 250g passata  
 100ml red wine  
 2 tbsp tomato puree  
 30g Simply Stock Mushroom Paste  
 50g Simply Stock Vegetable Paste  
 2 onions, finely chopped  
 3 cloves of garlic, minced  
 2 bay leaves  
 1 tsp rosemary, chopped  
 1 tsp oregano, chopped  
 2 tsp smoked paprika  
 1 tsp cinnamon  
 Sea salt & pepper to taste

### ***For the béchamel sauce:***

300g vegan cream cheese  
 200ml plant-based milk  
 20g cornflour  
 2 tbsp nutritional yeast  
 Sea salt & pepper to taste  
 Pinch of nutmeg  
 Vegan cheese grated, parmesan style

### **Method**

- Preheat the oven to 200°C / 180°C fan.
- Turn on a griddle pan, brush the aubergine slices with oil and season with salt and pepper.
- Place on the griddle pan and char each side for approx. 2-3 minutes until the aubergine is coloured and tender, (you are looking for it to be about ¾ the way cooked at this point) and set aside.
- Meanwhile in a large pot heat 2 tbsp of olive oil, add onion and cook without colour until softened approx. 8-10 minutes.
- Add garlic and spices and cook for a further 3-4 minutes.
- Add tomato paste and cook for a further 2 minutes.
- Add the red wine to deglaze the base of the pot and simmer until half the liquid has evaporated.
- Add the Simply Stock Vegetable Paste and Simply Stock Mushroom Paste along with the tomatoes and passata, bring to the boil and reduce to simmer.
- Finally add the cooked lentils and herbs and season with salt and pepper, allow the mix to simmer on a low heat for 10-15 minutes.
- For the béchamel sauce, add the plant-based milk to a pan and mix in the cornflour and nutritional yeast, while whisking.
- Add the vegan cream cheese, salt and pepper and nutmeg.
- Allow it to simmer on a low heat for a few minutes until it thickens. Whisk continuously and remove from the heat. Adjust seasoning as necessary.
- To assemble your moussaka, grease the bottom of a large ovenproof dish and begin to layer the potato slices followed by the aubergines.
- Top with half the lentil mix and begin layering again with potatoes and aubergine until all used up.
- Top with the vegan style béchamel and grated vegan cheese.
- Bake in the preheated oven for 25-30 minutes.

[View full post](https://www.theculinaryfoodgroup.com/news/lentil-moussaka)

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