Moussaka Made Vegan: A Greek-inspired Delight


Moussaka Made ‍Vegan: A Greek-inspired Delight

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.


Moussaka 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


  • 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.

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