What are the key traditional elements of moussaka and how have they been transformed in this Greek-inspired vegan recipe?
Delight in Every Bite: Greek-Inspired Vegan Moussaka Recipe
Moussaka is a classic Greek dish that traditionally features layers of ground meat, eggplant, and béchamel sauce. However, this vegan version swaps out the meat for lentils and the béchamel for a creamy cashew sauce, resulting in a delicious and healthy meal. The combination of flavors and textures in this moussaka will have you coming back for seconds!
Ingredients:
- 2 medium eggplants, sliced into rounds
- 1 cup dried green or brown lentils, rinsed and drained
- 1 can (14 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. red pepper flakes
- 2 tbsp. tomato paste
- 1/4 cup red wine
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup nutritional yeast
- 1 tbsp. lemon juice
- 2 cloves garlic, minced
- 1/2 cup water
Directions:
- Preheat oven to 400°F.
- Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 20 minutes. Rinse and pat dry with paper towels.
- Meanwhile, cook the lentils according to the package instructions. Drain and set aside.
- In a large saucepan over medium heat, sauté the onions until soft and translucent.
- Add garlic, oregano, cinnamon, allspice, nutmeg, and red pepper flakes. Stir and cook for 1 minute.
- Add crushed tomatoes, tomato paste, and red wine. Stir and bring to a simmer. Cook for 10 minutes.
- Add lentils and mix well. Cook for 5 minutes.
- Make the cashew sauce: in a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, and water. Blend until smooth.
- Layer the eggplant slices in the bottom of a baking dish. Spoon the lentil mixture on top. Repeat until all ingredients are used up.
- Pour the cashew sauce over the top of the eggplant and lentil layers.
- Bake for 30-35 minutes, until the top is browned and bubbling.
- Sprinkle with chopped parsley and serve hot.
Give this Greek-inspired vegan moussaka recipe a try and let us know what you think in the comments below!
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