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Mouthwatering Greek Vegan Moussaka: A Delicious Plant-Based Twist on a Classic Dish

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Mouthwatering Greek Vegan Moussaka: A Delicious Plant-Based Twist on a Classic Dish

What makes this Greek Vegan Moussaka stand out from the traditional meat-based version?

Mouthwatering Greek Vegan Moussaka

If you’re looking for a hearty and satisfying dish that’s completely plant-based, this Greek vegan moussaka is just the thing. Layered with tender eggplant, hearty lentils, and a rich tomato sauce, this classic dish gets a delicious plant-based twist that will have you coming back for seconds.

Vegan Moussaka

Ingredients

  • 2 large eggplants, sliced
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 can lentils, drained and rinsed
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • Salt and pepper, to taste

Vegan Moussaka

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Brush the eggplant slices with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 20-25 minutes, until tender.
  3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and cook for 5-7 minutes, until softened.
  4. Add the lentils, diced tomatoes, tomato paste, oregano, thyme, cinnamon, salt, and pepper. Cook for 10-15 minutes, until the sauce has thickened.
  5. In a large baking dish, layer the eggplant slices and lentil mixture, starting and ending with the eggplant. Bake for 30-35 minutes, until heated through.

Get More Vegan Recipes

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