Introduction

If you’re a fan of Greek cuisine, you’ve probably heard of moussaka. This traditional dish is made with layers of sliced potatoes, sautéed eggplant, and spiced meat sauce, topped with a creamy béchamel sauce and baked until golden. But what if you’re vegan or vegetarian and want to enjoy this delicious dish without the meat and dairy? In this recipe, we’ll show you how to make a mouthwatering vegan moussaka that’s just as satisfying as the original.

Ingredients

• 2 medium eggplants, sliced into rounds
• 3 medium potatoes, sliced into rounds
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) of diced tomatoes
• 1 cup of cooked lentils
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 2 tbsp tomato paste
• 1 cup of vegetable broth
• Salt and pepper, to taste
• 1 tbsp olive oil
• For the Vegan Béchamel Sauce:
• 2 cups of unsweetened soy milk
• 4 tbsp of vegan butter
• 4 tbsp of flour
• 1/4 tsp of nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Place the sliced eggplants on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until slightly browned. Remove from oven and set aside.
3. Place the sliced potatoes on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper. Roast for 15-20 minutes, or until slightly browned. Remove from oven and set aside.
4. In a pan, sauté the diced onion and minced garlic in olive oil until soft and translucent. Add the diced tomatoes with their juices and cook for 10 minutes.
5. Add the cooked lentils, tomato paste, vegetable broth, oregano, basil, smoked paprika, and cinnamon to the pan. Season with salt and pepper to taste. Simmer for 10 minutes until the sauce has thickened. Remove from heat.
6. Grease a 9×13 inch baking dish with olive oil. Arrange the roasted eggplant slices on the bottom of the dish, overlapping them if necessary.
7. Add a layer of sliced potatoes on top of the eggplant.
8. Pour the lentil and tomato sauce on top of the potatoes, spreading it out evenly.
9. Add another layer of sliced potatoes.
10. In a medium-sized saucepan, melt the vegan butter. Add the flour and whisk to combine. Slowly add the soy milk, whisking constantly to avoid lumps. Cook over low heat, stirring frequently, until the sauce thickens. Add nutmeg, salt, and pepper to taste.
11. Pour the vegan béchamel sauce on top of the potatoes and spread it out evenly.
12. Bake for 30-35 minutes, or until the top is golden and bubbly.
13. Serve hot and enjoy!