What makes this Greek Vegan Moussaka unique compared to the traditional meat-based version?
Delightful Greek Vegan Moussaka
Moussaka is a classic Greek dish that is traditionally made with layers of eggplant, meat, and béchamel sauce. However, in this recipe, we decided to give it a meatless twist by using lentils and mushrooms instead. Not only is this dish vegan, but it’s also packed with flavor and nutrients!
Ingredients
- 2 large eggplants, sliced into rounds
- 1 cup of green lentils
- 1 cup of chopped mushrooms
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups of tomato sauce
- 2 tbsp of olive oil
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1 tsp of ground cumin
- 1 tsp of paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place the eggplant slices on a greased baking sheet and bake for 20 minutes until they are tender and lightly browned.
- In a saucepan, cook the lentils in boiling water for 20 minutes until they are tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are translucent.
- Add the mushrooms and sauté for another 5 minutes until they are golden brown.
- Add the cooked lentils, tomato sauce, oregano, basil, cumin, paprika, salt, and pepper. Stir well and simmer for 5 minutes.
- In a greased baking dish, layer the baked eggplant slices and the lentil-mushroom mixture, starting and ending with the eggplant slices.
- Bake for 30 minutes until the top is golden brown.
- Serve hot and enjoy!
| Nutrition Facts |
|---|
| Calories: 220 |
| Protein: 12 g |
| Fat: 8 g |
| Carbohydrates: 28 g |
| Fiber: 12 g |
We hope you enjoy this delightful Greek vegan moussaka recipe. Don’t hesitate to leave a comment below if you have any questions or suggestions!