Delight in Every Bite: Greek-Inspired Vegan Moussaka Recipe


Delight in⁢ Every Bite: Greek-Inspired​ Vegan Moussaka Recipe

⁣ 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!

Greek-Inspired Vegan Moussaka


  • 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


  1. Preheat ‍oven to 400°F.
  2. 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.
  3. Meanwhile,‍ cook the lentils according to the package instructions. Drain and set aside.
  4. In a large saucepan over⁣ medium⁢ heat, sauté ​the onions until soft and translucent.
  5. Add ⁤garlic, oregano,⁤ cinnamon, allspice, nutmeg, and red ⁣pepper flakes. Stir and cook for 1 minute.
  6. Add crushed tomatoes, tomato paste,​ and red wine. Stir and bring to a simmer. Cook for‌ 10 minutes.
  7. Add lentils and ⁢mix well. Cook⁣ for 5 ‌minutes.
  8. Make the cashew sauce: ⁢in a blender, combine soaked cashews, nutritional yeast,⁤ lemon juice, garlic,⁣ and water. Blend ‌until smooth.
  9. Layer‌ the eggplant slices in‍ the​ bottom of a baking dish. ​Spoon the lentil mixture on top. Repeat until all ‌ingredients are used up.
  10. Pour the cashew sauce over the top of the eggplant ⁣and lentil layers.
  11. Bake for ‌30-35 minutes, until the top ⁢is browned and bubbling.
  12. 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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