A Plant-Based Twist on a Classic Dish

Moussaka is a traditional Greek dish made with layers of eggplant, tomato sauce, and ground meat, topped with a rich and creamy béchamel sauce. This vegan version replaces the meat with flavorful lentils and swaps the béchamel sauce with a creamy and tangy cashew cream that’s easy to make and will impress even non-vegans.

Ingredients:

• 2 large eggplants, sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can diced tomatoes
• 1 can lentils, drained and rinsed
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup vegetable broth
• 1 cup cashews, soaked overnight
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• 1/4 cup plain unsweetened non-dairy yogurt
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C) and slice the eggplants.
2. Arrange eggplant slices on a baking sheet and sprinkle with salt. Bake for 15 minutes and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until softened.
4. Add the red pepper, diced tomatoes, lentils, smoked paprika, oregano, and vegetable broth. Stir well and simmer for 10 minutes.
5. In a blender, combine the soaked cashews, lemon juice, nutritional yeast, non-dairy yogurt, salt, and black pepper. Blend until smooth and creamy.
6. To assemble, layer the baked eggplant slices in a large baking dish. Pour the lentil and tomato mixture over the eggplant. Top with the cashew cream.
7. Bake for 30 minutes or until the top is golden brown and bubbling.
8. Remove from the oven, let cool for 5-10 minutes, and serve.

This vegan moussaka is a delicious and nutritious twist on a classic Greek dish that will please everyone at your table. Try it today and let us know how you liked it!