What are the key ingredients used in making vegan moussaka?
You don’t have to be in Greece to taste the flavors of the Mediterranean – with this delicious vegan Moussaka recipe, you can enjoy the magic of the famous Greek dish at home! Rich and flavorful, this recipe is perfect for those looking for a plant-based alternative that is just as satisfying as the original. Made with eggplant, lentils, tomatoes, and a creamy vegan béchamel sauce, this dish is sure to be a crowd-pleaser.
- 2 large eggplants, sliced into rounds
- 2 cups cooked lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons all-purpose flour
- 2 cups unsweetened almond milk
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- Preheat oven to 375°F.
- Sprinkle eggplant slices with salt and leave aside to drain for 10 minutes, then rinse and pat dry with a kitchen towel.
- In a large pan, sauté onion and garlic in olive oil until soft and fragrant.
- Add chopped tomatoes, tomato paste, lentils, and all the spices, and cook over medium heat for 10-15 minutes until everything is well combined and fragrant.
- In a small saucepan, melt vegan butter over medium heat. Add all-purpose flour and whisk together to make a roux.
- Add unsweetened almond milk to the roux in a slow stream, whisking constantly to avoid lumps. Cook for a few minutes until the mixture thickens.
- Add freshly grated nutmeg and salt to the béchamel sauce and whisk together.
- Layer the eggplant slices in the bottom of a 9×13-inch baking dish, then spoon the lentil mixture over the top.
- Top with another layer of eggplant slices, then pour the béchamel sauce on top to cover everything.
- Bake for 45 minutes, or until the top is golden brown and the sauce is bubbly.
- Let cool for a few minutes before serving.