What inspired the author to create a vegan version of moussaka, and how does it differ from the traditional recipe?
Moussaka Made Vegan: A Greek-inspired Delight
Inspired by the classic Greek dish, this vegan moussaka is made with layers of roasted eggplant, creamy cashew sauce, and a savory lentil filling. It’s a hearty and flavorful meal that’s perfect for a cozy dinner at home.
Ingredients
- 2 large eggplants, sliced lengthwise
- 1 cup green or brown lentils, cooked
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup tomato paste
- 1/4 cup red wine
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Cashew sauce:
- 1 cup cashews, soaked overnight and drained
- 1 cup non-dairy milk
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
Instructions
- Preheat oven to 400F. Place eggplant slices on a baking sheet and roast for 15-20 minutes or until soft.
- In a skillet over medium heat, sauté the onion and garlic until soft and fragrant.
- Add the cooked lentils, tomato paste, red wine, parsley, oregano, cinnamon, nutmeg, and salt. Cook for 5-7 minutes until heated through.
- To make the cashew sauce, blend all the ingredients in a high-speed blender until smooth. Pour into a saucepan and heat over medium heat, stirring constantly, until thickened.
- Assemble the moussaka in a baking dish, starting with a layer of eggplant, then the lentil filling, and a layer of the cashew sauce. Repeat until all the ingredients are used up.
- Bake in the oven at 375F for 35-40 minutes or until the top is golden brown and bubbly.
- Let the moussaka cool for a few minutes before slicing and serving.
Notes and Tips
If you don’t have a high-speed blender, you can soak the cashews in boiling water for an hour and then blend them.
This recipe yields a lot of moussaka, so feel free to freeze any leftovers for later.