Vegan Week Virtual Show 2021: Vegan Moussaka – Dani Venn & Michael Weldon

Prep 30 mins, plus salting time | Cook 60 mins | Serves 4-6



6 potatoes, 1cm slices
4 eggplants, 1cm slices, salted
3 x 400g brown lentils, drained
500mls tomato passata
400g diced tomatoes
2 tablespoons garlic oil 
½ cup fresh parsley
½ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme or rosemary
Pinch ground cinnamon

Vegan Béchamel

2 tablespoons Coles olive oil
1/3 cup corn flour
3 cups soy milk
¼ cup nutritional yeast flakes
2 teaspoons salt flakes
Cracked black pepper

200g bio vegan cheddar cheese (optional)


  1. Preheat fan-forced oven to 180 degrees

  2. Line four baking trays with baking paper. Spread potatoes on two of the baking trays, sprinkle with salt and drizzle with a little olive oil and bake in the oven for 20 minutes until lightly golden.

  3. Spread eggplant slices on the other two baking trays, sprinkle with salt on one side and allow eggplant to release its moisture for 10 minutes on side, pat dry with paper towel, repeat on the other side. Drizzle with olive oil then bake in the oven for 15 minutes until lightly golden.

  4. To make the lentil filling, place medium sized saucepan over medium heat, add can of tomatoes, passata, parsley and herbs as well as garlic olive oil and spices, season with salt and pepper and simmer for five minutes. Add drained lentils, mix well and simmer for a further 10 minutes. Turn off heat.

  5. To make béchamel, whisk corn flour in mixing bowl with ½ cup of soy milk until mixture is smooth with no lumps. Add olive oil to large saucepan and place over medium heat, when hot, add cornflour mixture and add ½ cup more soy milk and whisk well. Mixture will thicken quickly, ensure you whisk continuously so mixture does not get lumpy. Gradually add remainder of the milk and cook for a further 5 – 10 minutes, so that sauce is smooth and the flour has cooked out. Add nutritional yeast flakes, season with salt and pepper and stir through. Turn off heat.

  6. When ready to assemble, line deep baking tray with baking paper. Layer with potato and eggplant then top with an even layer of lentil mixture, repeat with potato, eggplant and lentil mixture then pour over béchamel, top with vegan cheese. Bake in the oven for 20 minutes. Remove from oven and allow to cool down before slicing and serving.

Approved by Consulting Dietician Ingrid Hilton
An Australian-based health professional. Ingrid is trained as a Dietitian and has a practice located in Brighton Victoria.

Leda’s reputation as one of the leading dietetic specialist services is built on its reputation for leading you to succeed, implement change and ultimately perform in the area that you need to. Whether this be sports performance nutrition, eating disorder management, diabetes prevention and treatment, gastrointestinal issues or weight loss.

Picture of Dani Venn

Dani Venn

Hello there! I’m Dani Venn. Lover of cooking, colour and wild dancing. I’m a mumma of two and a big believer in keeping things simple when it comes to feeding your fam bam nourishing food. Let’s keep it real and let’s keep it fun.

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