What are the key ingredients in a plant-based moussaka recipe?
Intro:
Moussaka is a beloved traditional Greek dish that is usually made with meat, cheese, and béchamel sauce. However, we’ve come up with an equally delicious and totally plant-based version that will satisfy all your moussaka cravings. This vegan recipe for moussaka is rich, flavorful, and packed with nutritious ingredients. Whether you’re a vegan or just looking to switch up your diet, this recipe is a must-try.
Ingredients:
For the Eggplant Layer:
– 2 medium-sized eggplants, sliced 1/4″ thick
– 2 Tbsp. olive oil
– Salt and pepper to taste
For the Lentil Layer:
– 1 cup dried lentils, cooked
– 1 onion, diced
– 3 garlic cloves, minced
– 1 Tbsp. olive oil
– 1 Tbsp. tomato paste
– 1/2 cup vegetable broth
– 1 tsp. dried oregano
– Salt and pepper to taste
For the Potato Layer:
– 2 large potatoes, peeled and thinly sliced
– 2 Tbsp. olive oil
– Salt and pepper to taste
For the Béchamel Sauce:
– 2 Tbsp. vegan butter
– 2 Tbsp. all-purpose flour
– 2 cups unsweetened almond milk
– Salt and pepper to taste
– A pinch of nutmeg
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Start by making the eggplant layer. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Place the eggplant slices on a baking sheet and bake in the preheated oven for about 20 minutes or until tender. Set aside.
3. Make the lentil layer by heating the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for a few minutes until softened. Stir in the cooked lentils, tomato paste, vegetable broth, oregano, salt, and pepper. Simmer for 5-10 minutes until the mixture thickens.
4. Make the potato layer by brushing both sides of the potato slices with olive oil and seasoning with salt and pepper. Place the potato slices on a separate baking sheet and bake in the preheated oven for about 15 minutes or until slightly crispy. Set aside.
5. To make the béchamel sauce, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the almond milk, salt, pepper, and nutmeg. Cook for 5-7 minutes until the mixture thickens.
6. To assemble the moussaka, layer half of the eggplant on the bottom of a 9×13 inch baking dish. Spread half of the lentil mixture over the eggplant, followed by half of the sliced potatoes. Repeat the layers with the remaining eggplant, lentil mixture, and potatoes. Pour the béchamel sauce over the top of the potato layer.
7. Bake the moussaka in the preheated oven for 30-35 minutes until golden and bubbly. Let cool for a few minutes before serving.
Outro:
There you have it – the ultimate vegan recipe for moussaka that is easy to make and bursting with flavor. This deliciously Greek and totally plant-based dish is perfect for a cozy night in or a dinner party with friends. Give it a try and let us know what you think!