What are the essential ingredients to make a mouth-watering Greek vegan moussaka?
Mouth-Watering Greek Vegan Moussaka Recipe for Your Next Meal
If you’re looking for a delicious and healthy meal that’s also vegan, look no further than this vegan moussaka recipe
that will satisfy your taste buds and leave you wanting more.
- 2 medium eggplants, sliced lengthwise into 1/4-inch-thick pieces
- 2 medium potatoes, sliced lengthwise into 1/4-inch-thick pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 can (28 ounces) crushed tomatoes
- 1 cup cooked brown lentils
- 1/2 cup chopped fresh parsley
- Salt and pepper, to taste
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Place the eggplant and potato slices on separate baking sheets and brush them with olive oil. Bake
for 15-20 minutes or until tender and lightly browned.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté
until soft and translucent, about 3 minutes.
- Add the oregano, cinnamon, nutmeg, and crushed tomatoes to the skillet and stir well. Bring to a
simmer and cook for about 10 minutes.
- Add the cooked lentils and parsley to the skillet and stir well.
- Arrange the eggplant and potato slices in the prepared baking dish, alternating them. Pour the lentil
mixture over the top and smooth it out evenly.
- Bake for 25-30 minutes or until the top is golden brown and bubbly. Let cool for a few minutes before
Enjoy Your Vegan Moussaka
Now that you know how to make this delicious Greek vegan moussaka, you can enjoy it for your next meal
or dinner party. This healthy and flavorful dish is sure to please your guests and leave them feeling satisfied