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Delightful Greek Vegan Moussaka: A Meatless Twist on a Classic Dish

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Delightful Greek Vegan Moussaka: A Meatless Twist on a Classic Dish

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!

Delightful Greek Vegan Moussaka

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

  1. Preheat the oven to 350°F (175°C).
  2. Place the eggplant slices on a greased baking sheet and bake for 20 minutes until they are tender and lightly browned.
  3. In a saucepan, cook the lentils in boiling water for 20 minutes until they are tender. Drain and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are translucent.
  5. Add the mushrooms and sauté for another 5 minutes until they are golden brown.
  6. Add the cooked lentils, tomato sauce, oregano, basil, cumin, paprika, salt, and pepper. Stir well and simmer for 5 minutes.
  7. In a greased baking dish, layer the baked eggplant slices and the lentil-mushroom mixture, starting and ending with the eggplant slices.
  8. Bake for 30 minutes until the top is golden brown.
  9. 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!

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