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Luscious Layers of Moussaka: A Delicious Vegan Twist on a Greek Classic

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Luscious Layers of Moussaka: A Delicious Vegan Twist on a Greek Classic

Luscious Layers of Moussaka: A Delicious Vegan Twist on a Greek Classic

Delicious Layers of Moussaka

If you’re looking for a rich and satisfying dish that’s also vegan-friendly, look no further than our twist on the classic Greek dish, moussaka. Featuring layers of tender eggplant, hearty lentils, and a creamy béchamel sauce, this dish is sure to impress even the most dedicated carnivores. Plus, it’s a great way to use up those veggies that might be languishing in your fridge. So why not give our recipe a try today?

Ingredients

  • 2 medium eggplants, sliced lengthwise
  • 1 cup dry lentils, rinsed and drained
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth
  • 2 cups unsweetened almond milk
  • 1/4 cup all-purpose flour
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 375°F.
  2. Spread the eggplant slices out on a baking sheet and sprinkle with salt. Let sit for 15 minutes, then rinse and pat dry.
  3. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  4. Add the garlic, tomato paste, cinnamon, oregano, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
  5. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until the lentils are tender and the liquid has mostly been absorbed.
  6. While the lentils are cooking, heat the remaining tablespoon of olive oil in a large skillet. Add the eggplant and cook for 3-4 minutes on each side, until lightly browned and tender.
  7. In a medium saucepan, whisk together the almond milk, flour, nutritional yeast, nutmeg, and salt. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
  8. To assemble the moussaka, spread half of the lentil mixture in the bottom of a 9×13-inch baking dish. Top with a layer of eggplant slices, then the rest of the lentil mixture. Cover with another layer of eggplant slices, then pour the béchamel sauce over the top.
  9. Bake for 30-35 minutes, until the top is golden and bubbly.
  10. Let the moussaka cool for a few minutes before slicing and serving.

And there you have it – a mouthwatering, vegan-friendly twist on a classic Greek dish. This moussaka is perfect for a satisfying weeknight meal or for impressing guests at a dinner party. So go ahead and give it a try – your taste buds will thank you!

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