Traditionally moussaka has a rich and creamy top to it and its filled with meat. I love this new vegan version that’s filled with lentils, tomatoes, eggplant, and spices, and topped with creamy mashed potatoes. Ultimate comfort food!



Serves 4


  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup green lentils
  • 1 1/2 cups water
  • 1 28oz can diced tomatoes
  • 1 15oz can tomato sauce
  • 1 bay leaf
  • 1 tbsp oregano
  • 1 tbsp paprika
  • 1/2 tsp cinnamon
  • 1 large eggplant, sliced into 1/4" rounds
  • 4 cups potatoes, chopped
  • 1 tbsp Earth Balance buttery spread
  • 1/3 cup almond milk
  • 1/3 cup nutritional yeast

Cook the Lentils

In a large pot on your stove combine the onion, garlic, and 1/2 cup of the water. Cook for about 5 minutes. Add in 1/2 a cup of green lentils, the remaining 1 cup of water, diced tomatoes, tomato sauce, bay leaf, oregano, paprika, and cinnamon and cook for about 20-30 minutes until the lentils are soft.

Make the Potatoes

Boil 4 cups of diced potatoes until soft. Drain the water and return the potatoes to the same pot. Add in 1 tbsp of Earth Balance butter spread, 1/3 cup almond milk, and 1/3 cup nutritional yeast and mash together.

Bake the Casserole

Once the lentils are done cooking, prep the casserole like a lasagne, layer some of the sauce and eggplant rounds over and over until you reach the top. Spread the mashed potatoes over the top and bake uncovered at 400 degrees for 45 minutes.

Top with any salt and pepper to taste!