What are the health benefits of this Greek-Style Vegan Moussaka Recipe?
Intro:
Moussaka is one the most iconic Greek dishes, and it’s usually made with layers of meat, eggplant, and béchamel sauce. However, our vegan moussaka omits the meat but keeps all the traditional flavors and spices. This recipe is rich in plant-based protein, fiber, and vitamins, making it a healthy and delicious meal for everyone. Here’s how to make it.
Ingredients:
– 2 large eggplants, sliced into thin rounds
– 3 tbsp. olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup cooked lentils
– 1 can diced tomatoes
– 1 tsp. dried oregano
– 1 tsp. dried thyme
– 1 tsp. cinnamon
– Salt and pepper to taste
– 1/2 cup vegan bread crumbs
For the béchamel sauce:
– 4 tbsp. vegan butter
– 1/4 cup all-purpose flour
– 2 cups unsweetened almond milk
– 1/4 tsp. nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and sprinkle some salt. Then, place them on a baking sheet and roast them in the oven for 20-25 minutes until they are tender and slightly browned.
3. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and sauté a for few minutes until they are translucent.
4. Add the red bell pepper and zucchini and continue cooking for 10 minutes until they are tender.
5. Add the cooked lentils, diced tomatoes, oregano, thyme, and cinnamon to the skillet. Mix everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
6. To make the béchamel sauce, melt the vegan butter in a small saucepan. Add the flour and whisk until it’s smooth. Gradually pour in the almond milk and continue whisking until the sauce thickens. Add the nutmeg and season with salt and pepper.
7. Grease a baking dish and start assembling the moussaka. First, create a layer with half of the roasted eggplant slices. Then, add a layer of the lentil mixture, followed by the remaining eggplant slices. Pour the béchamel sauce evenly over the eggplant slices and top with vegan bread crumbs.
8. Bake the moussaka in the oven for 30 minutes. Serve hot or warm.
Outro:
This vegan moussaka recipe is not only healthy and delicious, but it’s also a great way to enjoy traditional Greek flavors without the meat. You can serve it as a main dish for dinner or lunch, and it’s also perfect for meal prep or leftovers. We hope you enjoy this recipe as much as we do!